How to: Homemade Beef Snack Sticks
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- čas přidán 16. 06. 2024
- #snacksticks #beefsticks #venison
Master Meat Crafter Mark Hanni shows you how to make delicious homemade beef sticks with our easy-to-use Snack Stick Kit.
Snack Stick Kit: www.psseasoning.com/products/...
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Learned so much! Thanks!
Excellent instructions. Thanks.
Glad it was helpful!
Man you can tell you know what you're doing to make it look easy 👍🏼
Do you have links to all the equipment?
Thanks!
Thanks
yummy
Is the ice bath just for fast cooling, or does the water affect the texture of the casing also?
Let's go
I love those jerky am eating jerky rn
Me too
New to making beef jerky...what type of saw dust are you using? Or what type of wood chips is good for smoking meat?
Mixed hardwood sawdust is our favorite!
@@PSSeasoning Thank you!
I'm a newbie. Is the casing used in the kit water soaked or used dry?
No need to soak collagen casings. They can be loaded right onto the horn and stuffed.
Yum I wanna eat all that
We might have... LOL
reasonable ! looks delicious
Can I ask where do u find the collagen?
Hi there, our Snack Stick kit comes with collagen casings, or you may purchase them here:
www.psseasoning.com/collections/collagen-casings
Do these snack sticks need to be refrigerated over night before smoking or cooking? Thanks
Hi Aaron, you can smoke them right after stuffing but we recommend letting them rest in the refrigerator overnight for better color and flavor development.
What grinder do you have
We use the Cabela's Carnivore!
Ahhhh yes, truly "homemade". My man has a whole factory there.
This is our kitchen, not a factory :)
Can I do this with any sausage?
Hi there! You mean turn it into snack sticks?
Can they be made in an oven?
Hey John, yes you can with the following process:
Line the bottom of your oven with foil, Lay your product on screens. Cook at lowest heat possible for the first hour. Leave oven door open slightly if necessary. Bake at 180 to 200 until product reaches an internal temperature of 160 degrees F.
I am planning on using 80/20 ground beef to make beef snack sticks
1st question is do i need to add pork if i have already have 20 % fat ratio ?
2nd question i have is how much water do i need to add for a 12 1/2 lb batch
Thanks
Hi Ken- Yes, you can get by with your 80/20 beef and not have to add any pork. For a 12.5 pounds we recommend adding 1 cup of distilled water. Let us know how they turn out!
@@PSSeasoning This last weekend I went ahead and used 80/20 beef to make PS seasoning honey bbq snack sticks seasoning and the end result was excellent . I did use 1 cup of water and used my meat mixer to add the seasoning and water.
Thank you
I have a pellet smoker . I started as low as the smoker will go at 165 degrees for 2 hours and stepped up to 175 for 1 hour , 185 for 1 hour and to 205 until internal meat temp got to 155 degrees. Once the internal temp got to 155 degrees I put them in a ice water bath. The end result was amazing , I highly recommend the Honey BBQ seasoning . I have been looking at the PRO Smoker - Model PK 100 looks like a real nice built smoker.
Homemade beef stick recipe...using a kit you bought...and a commercial kitchen setup...hmmm
Yes, homemade as in made at home with equipment that is made for home processors. We are a sausage making supplier and the kit is one of our top sellers. Takes all the guesswork out of getting the seasoning just right!
What was your smoke schedule for the sticks?
Hi David, we recommend this schedule:
Dry for 45 minutes at 130°F (Smoke off). Increase temperature to 155°F and smoke for 2 hours.
Increase temperature to 160°F and cook for 1 hour. Increase temperature to 175°F and cook until internal temperature reaches 155°F then transfer to ice bath.
We'll do a more in-depth tutorial on this soon!
@@PSSeasoning thanks. I just purchased a pk100, but it didn't come with smoking sticks. Do you sell the metal sticks that were used in the video?
@@davidrettey2079 Yes, please call us at 800-328-8313 or email psonline@psseasoning.com and we can get those out to you. We know you're going to love the PK 100!
Dont Make snacks sticks like this. they will turn out dry and not edible. You need binder flour and Some kind of meat stabilizer, IMO.
@@PSSeasoning Could you please give me an idea how long it should take, start to finish (including your smoke times abound), for a batch approximately 25 pounds? Thanks!
I’d assume there was pink curing salt in the seasoning. You don’t have to let the meat “cure” before ?
All of our snack stick seasonings include pre measured cure. We like to let our meat sit overnight for color and flavor development, but technically it can go right into the smoker.
If I'm only doing 2lbs of meat how much ice water do I need?
Just a splash - 1 oz per pound, so 2 ounces
My religion prohibits me from consuming Slim Jim, so I believe this must b a righteous way which I can make homemade Slim Jim
SlimJim‘s taste so good
Homemade beef sticks, no! Beef and pork. Was not what I want. All beef!