HOW DO I CLEAN MY WATER COOLER RECIPES

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SNACK STICKS – 2 GUYS & A COOLER



Snack Sticks – 2 Guys & A Cooler image

Smoky, tangy, and incredibly delicious

Provided by Eric

Categories     Charcuterie

Total Time 3240 minutes

Prep Time 2880 minutes

Cook Time 360 minutes

Yield 1000

Number Of Ingredients 17

700 g lean beef
300 g pork back fat
17 g kosher salt
2.5 g insta cure #1
6 g dextrose
1.7 g black pepper
1.5 g celery seed
2.25 g garlic powder
8.85 g paprika
2 g mustard powder
4 g mace
4.5 g cayenne pepper
8.85 g chipotle powder
20 g nonfat dry milk powder
1/4 cup ice cold water
LHP Dry Starter Culture (1/4 tsp of culture diluted in 2 tbsp of distilled water for every kilo of meat. )
collagen casings (22mm)

Steps:

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • Prepare all of your seasonings, clean and rehydrate your casings, and rehydrate your starter culture. The starter culture needs to rehydrate for 30 minutes prior to use.
  • Grind your very chilled meat and fat on a course plate then regrind on a medium plate
  • Add your seasonings, the ice cold water, and the starter culture to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff your mince meat into the casings and hang them in an area where the temperature is 85f-95F for 24 hours (you can also place them in your oven with the light on during this fermentation stage)
  • After 24 hours of fermenting place the snack sticks in your smoker and begin to apply smoke (we use an external cold smoker for this)
  • Cooking Schedule

Nutrition Facts : Calories 4 kcal, CarbohydrateContent 1 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, CholesterolContent 1 mg, SodiumContent 7 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

SMOKED JALAPENO CHEDDAR SAUSAGE – 2 GUYS & A COOLER



Smoked Jalapeno Cheddar Sausage – 2 Guys & A Cooler image

Cheesy, Spicy, Smoky

Provided by Eric

Categories     Appetizer    Main Course    Side Dish    Snack

Prep Time 1470 minutes

Cook Time 360 minutes

Yield 1000

Number Of Ingredients 19

500 g lean pork
200 g lean beef
300 g pork back fat
16 g kosher salt
2.5 g insta cure #1
3 g black pepper
5 g garlic powder
1.5 g onion powder
.5 g sugar
2.5 g chipotle powder
2.5 g Paprika
6 g mustard seed
2.5 g red pepper flakes
20 g nonfat dry powder milk
.8 g sodium erythorbate
60 ml ice cold cream
30 g diced jalapenos
100 g extra sharp cheddar (cut into small cubes)
hog casings

Steps:

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • Prepare all of your seasonings. Clean and rehydrate your casings
  • Grind your very chilled meat and fat on a medium plate (6mm)
  • Add all of the seasonings, the cream, and the peppers to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Once your meat has become tacky add the cheddar cheese and mix to incorporate the cheese.
  • Stuff your mince meat into the casings, link, and prick out any air pockets.
  • If you used Sodium Erythorbate in your recipe you can cook immediately. If you didn't then you need to let the sausages rest in your refrigerator overnight to allow the cure to work.
  • Smoking Schedule

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