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Spicy snack Stik
Directions
Mix hot sauce, sugar, water and salt together.
Mix other dry ingredients well except ECA.
Put wet and dry ingredients on meat and mix well.
Just before stuffing mix in ECA.
Stuff into sheep casings or small stick size casings (17-19mm).
Smoke 1 1/2 – 2 hours at 150-160°F. Then bump temp up to 175°F till internal temperature measures 152°F. Continue until desired dryness or dehydrate further for Slim Jim like dryness. Stop at 152°F internal temperature for fresh snack stick style.
5 pound recipe
- 5 pounds of burger or venison (85/15) (Venison can also be used, just add 10-15% beef or pork fat to the venison.)
- 1 tsp. Pink Instacure
- 3 Tbls. Salt
- 1-1/2 tsp. Black pepper
- 1-1/2 tsp. Red Pepper (I used chipotle)
- 1-1/2 tsp. Garlic salt
- 2 tsp. Accent (optional)
- 2 tsp. Sugar
- 1 tsp. Cayenne pepper (add more for additional heat)
- 1/2 tsp. Paprika
- 2 tsp. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
- 2 tsp. Hot sauce (I used Franks Xhot)
- 1/2 cup Water (mix hot sauce into water with sugar and salt)
- 1 Tbls. Encapsulated citric acid (optional)
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