HOW TO MAKE MEAT STICKS RECIPES

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each circle of dough with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.

Steps:

• Cut meat into 2” pieces and place in the freezer for 15-20 minutes while you set up the meat grinder.
• Set the grinder up with a 3/8” plate.
• Grind meat once through the 3/8” plate. Alternate between pork and venison every 8 oz or so to start the mixing process.
• Place the ground meat in the fridge while you reset the grinder with a 3/16” plate.
• Mix in Honey BBQ seasoning, cure and encapsulated citric acid to the meat block. Mix for 6-10 minutes until protein extraction has started. The meat should be very tacky and stick to your hands.
• Mix in the high temp cheddar cheese until just combined.
• Set up your stuffer with a ½” horn and crank down until the meat fills the horn.
• Load the casings onto the horn and fill the casings.
• Lay the cased sausage on sheet trays and place in the fridge over night to allow the cure to work and for the flavors to marry.
• The following day, preheat your smoker to 120 degrees.
• Hang the snack sticks, no longer than 4’, on smoke sticks and place in the smoker. Increase heat to 130 degrees and follow this smoke schedule:
• 1 hour – smoke on
• Increase heat to 150 degrees
• 1 hour – smoke on
• Increase heat to 170 degrees
• Remove sawdust and cook until internal temperature of the snack sticks reach 155 degrees.
• Remove the snack sticks from the smoker and allow to hang at room temperature for 45-60 minutes or until the internal temperature drops to 110 degrees.
• Then place the snack sticks in the fridge to cool completely down below 40 degrees. Enjoy!