Jalapeno Snack Stick

I used to make this recipe using a combination of jalapeno powder and dried jalapeno flakes, but when they became too expensive to purchase in small quantities, I switched over to canned “Nacho Jalapeno Peppers”. These pickled peppers are uniformly sliced which makes them easy to use and they have plenty of jalapeno flavor.

4 1/2 lbs beef chuck (2.1 kg)
1/2 lb fresh beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1/2 tsp cumin powder (1.15 g)
1 1/2 tsp fresh minced garlic (8.1 g)
2 1/2 tsp coarse black pepper (6.5 g)
1 1/2 tbsp paprika (10.8 g)
2 tbsp corn syrup solids (27.6 g)
1/2 cup onion, diced (57 g)
1/2 cup fresh jalapeno, diced (39.6g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
22-24mm prepared sheep casings or 21mm smoked collagen casings

1. Chill beef and fat to 34°F (1°C), grind one time through a 3/16” (5 mm) plate.
2. Combine ground meat with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff meat batter into casings, twist into 18” (46 cm) links, refrigerate product overnight to cure.
4. Next day, hang snack sticks in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually raise (in half hour increments) smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until snack sticks reach an internal temperature of 152°F (67°C)*.
7. Upon reaching 152°F (67°C), remove sticks, shower with cold water until internal temperature drops to 110°F (43°C).
8. Hang jalapeno sausage sticks at room temperature for 1 hour to bloom.
9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.

You can skip the shower altogether and allow the jalapeno snack sticks to cool at room temperature for about an hour. This will produce the shriveled appearance symbolic with commercially produced smoked sausage sticks.

Hunters may use lean venison trim in place of the beef chuck to produce jalapeno snack sticks. Use 85% lean venison trim to 15% beef fat.

*You may use soy-protein concentrate in place of non-fat dry milk.

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