HOW TO KEEP A COOLER COLD FOR 3 DAYS RECIPES

Name: Snack Sticks
Prep time: 2 d
Cook time: 6 h
Total time: 2 d 6 h
Yield: 1000
Cuisine: American
Ingredients: 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)

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

Ingredients

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

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

Ingredients

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

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SNACK STICKS – 2 GUYS & A COOLER

Smoky, tangy, and incredibly delicious
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Reviews 4.8
Total Time 3240 minutes
Category Charcuterie
Cuisine American
Calories 4 kcal per serving

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