Summer Sausage Snack Stick Recipe

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Features over sausage recipes and 30 proven jerky recipes including information on cures smoking smokers nitrites nitrates smoke chips internal temperatures smoke cooking dehydrators more.

Summer sausage snack stick recipe.

This recipe requires fresh beef chuck 20 80 fat to meat ratio though any beef cut can be used. I tried that recipe many years ago and transformed it into what i now consider the best beef stick recipe for my taste at least. In a large pot over medium high heat combine the water salt vinegar and red food coloring. Starter cultures can be used instead or even buttermilk powder however encapsulated citric acid is the easiest and most consistent option for home sausage makers.

It s a million times better than store bought too. Cut the sausage links into halves or thirds depending on size and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage secure the lid and let stand for 2 days before serving. I know that the two recipes included on this article are almost the same but there are a few different ingredients which are added to the second one and they will taste different totally different.

My recipe started from the sausage stick recipe published by rytek kutas in his great sausage recipes and meat curing book. Beef chuck is excellent meat for this sausage. Learn how to make whole muscle and ground hamburger jerky. The ratio is about 80 lean and 20 fat.

Making your own beef sticks can be a fun project with which to get your family involved. This is the home sausage maker s shortcut to achieving that classic tangy flavor found in most cured meats such as snack sticks and summer sausages. Dried sausage sticks are made using a fairly lean type of meat. Bring to a boil.

Since i grind a lot of my venison in a 70 30 blend with pork or beef fat the ratios are already correct for most snack stick mixes. It s a million times better than store bought too. It easy fun and you will end up with a delicious snack sticks. This summer sausage recipe is easy to make at home in the oven or on the smoker.

I simply have to thaw the appropriate number of packages for the mix i am using blend in the seasoning and cure mix then use the weston sausage stuffer or jerky gun to stuff the meat into 21mm casings. Serve it with all different kinds of cheese and crackers for a quick and easy appetizer or pack it in lunches for a fun alternative to sandwiches.

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