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. 

OVEN:
Lay your product on screens. Bake at 180°-200° until product reaches desired internal temperature*. 
After cooking refrigerate or freeze.

SMOKER:
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).

TIP:
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.