- INSTRUCTIONS FOR HONEY BBQ SNACK STICKS
INSTRUCTIONS FOR HONEY BBQ SNACK STICKS
HONEY BBQ SNACK STICKS
To make 5 lbs.....
Grind all meat through ⅜" plate or larger, then ⅛" plate.
Add seasoning and cure to 2/3 cup water. Mix thoroughly into meat.
Stuff into sheep casings, 17-21mm collagen casings or roll into similar size sticks.
Lay your product on screens. Bake at 180°-200° until product reaches desired internal temperature*.
After cooking refrigerate or freeze.
Smoke at 165-170°F until product reaches desired internal temp.*
Place sausage in cold water bath. After cooking refrigerate or freeze.
*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).
Start out cooking/smoking at a lower temperature (100F if possible) for 1 hour. Starting out at higher temps can cook the outside of the sausage faster than the inside.
Then increase the temp to 165F-200F (depending on how fast you want it done) and cook until product reaches desired internal temperature.
To make smaller amounts....
Mix 1/2 cup seasoning + 1/8 teaspoon of cure with approximately 2 tablespoons of water per pound of meat.
Same cooking procedure.