Checking other sticks recipes, most of them seem to target a fat content of around 15%. The final mix will be somewhere around 70/30 ratio beef/pork. That’s why we put together this list of healthy meat snacks for those of us who are meat-obsessed and those who simply want to add a little extra protein to their snacking regimen. Use a 1/8″ grinder plate for this. 5 tsp. meat curing product; Procedure: Step #1: Mix all the ingredients (the meat and spices) in a large bowl. Wait and let things cure overnight after the casings are filled. You can use any cut of beef, look for some fat on it. It's a very lean cut so if I'm using it for sausages, I'll cut it with pork fat. You’re going to need a meat grinder, a stuffer and an oven or a smoker. Yeah I got the ratio part figured out. Once you stuff the cover at the right length, tie it at the end and cut. For the fat, we usually use bacon. Be sure it is 80/20 meat-to-fat ratio. i have used bacon ends and pieces for the pork mixed with venison. I mix 70-30 with ground pork butt. Brisket is excellent when on sale. moisture protein ratio of 3.1:1 or less and a pH of 5.0 or less, according to FSIS labeling standards. Meanwhile, sticking to meat-based snacks day after day can be tough for those of us on a tight schedule. For a better experience, please enable JavaScript in your browser before proceeding. Don’t overheat as you cook the sticks. go for what is on sale as far as the beef goes. As for a smoker, there are different opinions and methods. I read to go for lean like a 90/10(i want to grind my own). The last time I was at his house I brought back a 5.75 lb package of frozen deer meat that was already cubed for stew. Its flavor doesn’t overpower wild game and it has a soft texture. a ) Jerky Gun – a perfect tool for quick and smooth stuffing. Depending on the method you use to prepare your beef sticks. 19-21mm Collagen Casings ( I don’t recommend sizes below 19mm, as it would make it difficult to squeeze the meat blend through a tube this small). Are you craving a good meat snack? Just be sure you add plenty of pork or beef fat to the meat. You have to keep in mind that this kind of snack can be made out of many different types of meat, such as beef, pork, wild game, chicken or a combination of meats. BBQ and grilling are my biggest passions. When I go to the meat market to get my beef to make snack sticks, which cut am I looking for? After all, it's time to make room in the freezer for hunting season. If you use a lower fat meat like venison, you should add at least 20% pork. The cuts are unimportant; usually sausages and meat sticks are made from trimmings of other cuts. ( The video is not a property of this website, I found it on youtube ). My DIY, very cheap, very ugly cold smoker. That way the meat blend will taste and smell much better. Pork can be almost all fat (trimmings), or lean with fat (pork butts or shoulders). So, given my limited knowledge of snack stick making, my suggestion would be to increase the proportion of your meat that is pork butt to closer to 50%, or add fat from another source to your meat … It is important to remove all of the fat and silver skin from the meat. I use a 70/30 ratio. Pour the water/seasoning/sodium nitrite mix into the coarse ground meat and mix/stir thoroughly (approximately 5 minutes of hand mixing). Exotic Meat Snack Sticks by Mythical Meats - Snack Pack of 10 Exotic Game Beef Stick Meats - Beef Sticks Individually Wrapped, Low Sugar, High Protein Keto Snack - Individual Jerky Gift Idea 4.5 out of 5 stars 312 Still, a sausage stuffer attachment will also allow you to perform this task. of water for every 10 lbs. We will also be adding citric acid to give the snack sticks a slightly tangy flavor. If you have any doubts, look at the picture. We want to avoid the risk of the grinder clogging up. of water for every 10 lbs. 3. 15 lbs of meat (2:1 lean to fat ratio) 1 1/4 cup dry milk powder; 3 tsp cure #1; 2 tbsp garlic powder; 6 tbsp plain salt; hot sauce or jalapeño powder; dehydrated jalapeños and high temp cheese; 1 1/2 cup ice-cold water, wine, or beer; Supplies: sausage stuffer; collagen casings; Directions: First, mix all of the seasonings together in a container and set aside.

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