Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 24 2014
Spicy Deer Sticks
10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
2 tsp Pink salt
1 Tbsp Black pepper
1 Tbsp Red chili pepper
1 Tbsp Garlic salt
1 Tbsp Accent (optional)
2 tsp Cayenne pepper (add more for additional heat)
1 tsp Paprika
1-1/2 Tbsp Crushed red pepper
1 Cup water
6 Tbsp Salt
1-1/2 Tbsp Sugar
1 Tbsp Hot sauce
2 Tbsp encapsulated citric acid (optional)
Sheep or collagen casings 17 – 19mm
In a small bowl mix hot sauce, sugar, water and salt together. Stir until sugar and water are completely dissolved.
In a separate bowl, mix the rest of the dry ingredients except the encapsulated citric acid. Stir until well blended.
Combine wet and dry ingredients with meat and mix well.
Just before stuffing mix in encapsulated citric acid, and stuff mixture into prepared casings. Arrange sausage on racks, and place into the Bradley Smoker.
Apply smoke for 1 1/2 - 2 hours at a cabinet temperature of 150°F-160°F. Then bump the cabinet temperate up to 175°F until internal temperature measures 152°F. At this temperature you will have a fresh snake stick style. Or you can continue until you reach your desired dryness or dehydrate further for Slim Jim like dryness.