If you’re a fan of meaty snacks that pack a punch of flavor, then you’re going to love the Bearded Butcher snack stick recipe. Snack sticks are perfect for on-the-go munching, whether you’re hiking, road tripping, or just craving a tasty treat at home. Making them at home allows you to customize the flavors to your liking and ensure you’re using high-quality ingredients. Ready to dive in? Let’s explore how to make these delicious snack sticks from scratch.
Why Make Your Own Snack Sticks?
Ever wonder why homemade always tastes better? When you make snack sticks at home, you have control over every ingredient. This means no unwanted preservatives or artificial flavors. Plus, the satisfaction of crafting your own tasty treats is unmatched. You get to experiment with flavors and create something uniquely yours.
Ingredients You’ll Need
Gathering your ingredients is the first step towards snack stick perfection. Here’s what you’ll need for the Bearded Butcher snack stick recipe:
- 2 pounds of lean ground beef or venison
- 1/2 pound of pork fat
- 1 tablespoon of kosher salt
- 1 tablespoon of paprika
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of ground mustard
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of curing salt (optional, for preservation)
- 1/4 cup of ice water
- Collagen casings (optional)
Preparing the Meat
Choosing the Right Meat
For the best snack sticks, choose lean meat like beef or venison, paired with pork fat for juiciness. This combination ensures a good balance of flavor and texture.
Grinding the Meat
- Chill the Meat: Place the meat and pork fat in the freezer for about 30 minutes to make grinding easier.
- Grind the Meat: Use a meat grinder to grind the chilled meat and pork fat through a fine grinder plate. If you don’t have a grinder, you can ask your butcher to do this step for you.
Mixing the Spices
Creating the Perfect Blend
- Combine Spices: In a bowl, mix the kosher salt, paprika, black pepper, garlic powder, onion powder, ground mustard, and smoked paprika. If you’re using curing salt, add it now.
- Mix Thoroughly: Sprinkle the spice mixture over the ground meat and mix thoroughly using your hands or a stand mixer with a paddle attachment.
Adding Moisture
- Add Ice Water: Pour the ice water into the meat mixture. This helps to bind the ingredients together and keeps the sticks moist.
- Mix Until Sticky: Continue mixing until the mixture becomes sticky and holds together when pressed.
Stuffing the Snack Sticks
Preparing the Casings
If you’re using casings, follow these steps:
- Rinse Casings: Rinse collagen casings in cold water.
- Soak Casings: Soak them in warm water for about 15 minutes to make them pliable.
Stuffing the Casings
- Set Up the Stuffer: Attach your sausage stuffer or use a jerky gun.
- Fill the Casings: Slide the casing onto the stuffing tube. Fill the casing with the meat mixture, being careful not to overfill.
- Form Sticks: Twist the filled casing into 6-8 inch sticks. Make sure the sticks are of uniform size for even drying and cooking.
Cooking the Snack Sticks
Methods of Cooking
You have a few options for cooking your snack sticks:
- Smoking: Preheat your smoker to 200°F (93°C). Smoke the snack sticks for about 2-3 hours, or until they reach an internal temperature of 160°F (71°C).
- Oven: Preheat your oven to 200°F (93°C). Place the snack sticks on a baking sheet and bake for about 2-3 hours, until they reach the desired internal temperature.
- Dehydrator: If using a dehydrator, set it to 160°F (71°C) and dry the sticks for about 4-6 hours.
Checking for Doneness
Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). This guarantees the meat is fully cooked and safe to eat.
Storing Your Snack Sticks
Short-Term Storage
Store your snack sticks in an airtight container in the refrigerator for up to a week. They’re perfect for quick snacks or lunchbox additions.
Long-Term Storage
For longer storage, freeze the snack sticks. Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer bag. They’ll keep for up to three months.
Flavor Variations
Spicy Snack Sticks
If you like a bit of heat, add 1 teaspoon of cayenne pepper or red pepper flakes to the spice mix. You can also experiment with hot sauces.
Herb-Infused Snack Sticks
For a different flavor profile, try adding 1 teaspoon of dried herbs like thyme, rosemary, or basil. This will give your snack sticks a fresh, aromatic twist.
Cheesy Snack Sticks
Mix in 1/2 cup of finely shredded cheddar or pepper jack cheese into the meat mixture before stuffing. The cheese will melt and add a creamy, savory note.
Serving Suggestions
Snack sticks are incredibly versatile. Here are some ideas to enjoy them:
- On-the-Go Snack: Perfect for hiking, camping, or road trips.
- Party Platter: Serve them with cheese, crackers, and pickles for a great party appetizer.
- Lunchbox Addition: A protein-packed addition to any lunchbox.
- Pair with Beverages: They go great with a cold beer or a glass of wine.
Conclusion: Bearded Butcher Snack Stick Recipe
Making your own Bearded Butcher snack sticks at home is a fun and rewarding process. You get to enjoy the satisfaction of crafting something delicious and tailored to your taste. Plus, homemade snack sticks are free from unwanted additives and preservatives, making them a healthier option for you and your family. So, roll up your sleeves, gather your ingredients, and start making your very own snack sticks today.
For more ideas, recipes, and cooking tips and tricks, please visit us at Shawano Mini Golf.
Frequently Asked Questions
Can I use other meats for this recipe?
Yes, you can use a variety of meats like turkey, chicken, or even a mix of different meats. Just ensure you have a good balance of lean meat and fat.
How can I make my snack sticks less salty?
Adjust the amount of kosher salt to your taste. You can also rinse the snack sticks briefly in warm water after cooking to remove excess surface salt.
What can I do if I don’t have collagen casings?
You can make casing-less snack sticks by shaping the meat mixture into sticks and baking or dehydrating them. They won’t have the traditional snap but will still be delicious.
How do I ensure my snack sticks are evenly cooked?
Make sure to space the sticks evenly on the cooking surface and check the internal temperature of several sticks to ensure they all reach 160°F (71°C).
Can I add sweet flavors to my snack sticks?
Absolutely! Try adding a tablespoon of brown sugar or honey to the meat mixture for a touch of sweetness. You can also experiment with maple syrup for a unique flavor twist.