SNACK STICKS RECIPE 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

SAVORY CRACKER SNACK MIX RECIPE: HOW TO MAKE IT

Savory Cracker Snack Mix Recipe: How to Make It image

A Taste of Home recipe inspired this one! Because I love everything bagel seasoning, I decided to give this a try. A friend later suggested I make the mix more versatile with something other than oyster crackers, and now it's a deliciously addictive snack! —Cyndy Gerken, Naples, Florida—Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories Snacks

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4-1/2 cups.

Number Of Ingredients 11

Ingredients

1-1/2 cups potato sticks
1-1/2 cups cheddar-flavored snack crackers
1-1/2 cups sourdough pretzel nuggets
3 tablespoons butter
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons dried minced garlic
1-1/2 teaspoons dried minced onion
1-1/2 teaspoons poppy seeds
1/4 teaspoon kosher salt

Steps:

Preheat oven to 350°. In a large bowl, combine potato sticks, crackers and pretzels. In a small saucepan, melt butter; stir in remaining ingredients. Drizzle over pretzel mixture; toss to coat. , Spread in a greased 15x10x1-in. baking pan. Bake until crisp and lightly browned, 12-15 minutes, stirring every 4 minutes. Cool completely in pan on a wire rack. Store in an airtight container.

Nutrition Facts : Calories 306 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 468mg sodium, CarbohydrateContent 26g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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