Beef/Pork Sticks - Spicy

Ingredients

• << Meat Blend
• 5 lbs - Beef or Pork (single grind, 80/20 fat ratio)
• ½ cup - Ice cold water or bone broth (locks in juiciness)
• << Seasoning Blend
• 1.5 tbsp - Kosher salt (moisture retention & flavor)
• 1 tbsp - Cracked black pepper
• 1.5 tbsp - smoked paprika (mild smokiness)
• 1 tsp - cayenne pepper (adjust for more heat)
• 1 tbsp - crushed red pepper flakes
• 1 tbsp - garlic powder
• 1 tbsp - onion powder
• 1 tsp - mustard powder
• 1 tbsp - Worcestershire sauce (umami & moisture)
• 1 tbsp - honey (mild sweetness to balance heat)
• 2 tbsp - apple cider vinegar (tanginess & natural curing effect)
• 3 tbsp - milk/buttermilk powder (adds tang & helps texture)
• 2 tsp - MSG

Instructions

1. << Prepare Meat
2. Keep the brisket trimmings very cold (freeze for 30 minutes before grinding).
3. Grind once using a 4.5mm (medium) plate for a balance between texture and bite.
4. Mix all dry seasonings in a bowl.
5. Add ice-cold water, Worcestershire, honey, and vinegar to the ground meat.
6. Sprinkle in the dry seasoning blend and mix vigorously by hand or in a stand mixer (3-5 minutes) until the meat gets sticky and tacky.
7. Refrigerate for 12-24 hours for flavor development.
8. << Stuffing
9. Load onto the stuffing horn and stuff loosely (collagen doesn’t expand like natural casings).
10. Twist or cut into 6-8 inch links.
11. Refrigerate uncovered for 12-24 hours for better casing adhesion.
12. << Smoking & Cooking Process
13. Hang or lay sticks in a 100°F dehydrator for 1 hour to form a dry exterior (better smoke absorption).
14. Smoke anywhere from 130°F up to 200°F until internal is at least 150°F