Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 23 2014
Horseradish Deer Sticks
12 tsp - Tender Quick
1 cup REAL maple syrup (not mrs. butterworth, or pancake syrup)
1/2 cup brown sugar
1 tsp ground ginger
1 tsp cinnamon
4 tsp ground black pepper
3 tsp prepared horseradish
2 tsp onion powder
2 tsp coriander seeds
1 tsp garlic powder
1 tsp citric acid
2 tsp of your favorite hot sauce
Add tenderquick to meat and mix well. Cover and refrigerate meat at least 24 hours, 48 is even better. Combine all remaining ingredients in a bowl and mix well. Pour into ground meat and mix well. Cover and refrigerate 24 hours. Take out and mix with your hands one more time. Stuff into 19mm collagen casings. Smoke as you see fit.
Smoke at 180F over cherry wood, until the sticks hit 160F..Then pulled them...dry them off, and vacuum seal them.
If you are looking for a sweet, and very slightly spicy stick..this is it!!..If you like it more spicy..maybe 5 tsp black pepper, 4 tsp horseradish, and maybe 2 tsp of citric acid for a little more "bite".