Wild Ed’s Meat Snack Sticks and Summer Sausage

 

Summer Sausage and Snack Sticks ready to go in the oven

I love meat snack sticks but don’t eat them very often because of the price.  If you figure out the price you pay per ounce for decent ones it comes in around $20.00 per pound. Many of those I have bought taste greasy and there is no way of knowing what is really in them.  Therefore I have been working to come up with one I can make at home for a reasonable price and with quality meat and ingredients. The following is my best so far and can be made with your choice of meats. You can leave out or add spices as you please.  I sometimes add cheese and Jalapenos to the recipe. Come up with your own favorite but until you do I think you will enjoy this one.  ET

10 pounds of ground meat about 20 to 25 percent fat

2 level teaspoons pink cure salt

4 tablespoons kosher salt

2 tablespoons black pepper

1 tablespoon crushed red pepper flakes

1 tablespoon garlic powder

1 teaspoon paprika

1 teaspoon mustard powder

1 teaspoon onion powder

2 teaspoons brown sugar

½ cup powdered milk

1 teaspoon liquid smoke

2 cups cold water

17 to 21 mm edible collagen snack stick casings, available at many butcher shops, online sausage supply companies, Amazon and many Academy Sports stores. I use the mahogany colored ones.

Mix all dry ingredients together very well.  Add the liquid smoke to the 2 cups of cold water and mix dry ingredients into the water until dissolved and mixed well.  You can leave out the liquid smoke if you are going to actually smoke the snack sticks.  Since I am doing these in the oven I added the liquid smoke. Once well mixed pour water with spices over the meat and mix until the ingredients are equally distributed though the ground meat. Place meat mixture in the refrigerator, cover and let cool for 12 to 24 hours to let the cure work and the spices blend together. After at least of 12 hours in refrigerator stuff into casings.  Add more cold water if needed to help with stuffing the casings.  Once the casings are stuffed you can dry them in a smoker, oven or dehydrator.  Slowly dry to around 155 degrees internal temperature or to the dryness and hardness you prefer. If using poultry in your meat mix bring to 165 degree internal temperature for safety. Cut to preferred length, package and enjoy.