Habanero Sticks

Those members of your immediate family who have a distaste for natural sausage casings, but still like the down-home taste of homemade sausage sticks, need not fear, because the All-Around Jerky Maker has come to their rescue. This unique device makes it possible to mass produce venison sticks with ease and without casings. See All-Around Jerky Maker.

4 1/2 lbs lean venison trim (2.1 kg)
1/2 lb beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
3/4 tsp thyme powder (1.43 g)
1 1/2 tsp freshly minced garlic (8.1 g)
1 1/2 tsp ground black pepper (3.75 g)
1 1/2 tbsp chili powder (12.6 g)
2 tbsp corn syrup solids (27.6 g)
5-6 habanero peppers, minced
1 cup onion, finely chopped (114 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
22-24mm prepared sheep casing or 21mm smoked collagen casing

1. Chill venison and beef fat to 30°F (-1°C), grind one time through a 3/16” (5mm) plate.
2. Combine ground venison/fat with remaining ingredients in a large bowl; mix well until the mixture is sticky and batter like.
3. Stuff batter mixture into sheep casings or smoked collagen casing; twist into 10” (25 cm) links; refrigerate overnight to cure.
4. Transfer sticks to 130°F (54°C) smoker with vents wide open. Hold for one hour or until sticks are dry to the touch.
5. Add wood chips, close dampers to 1/4 open, gradually increase smoker temperature to 170°F (77°C).
6. Hold temperature at 170°F (77°C) until sticks have obtained an internal temperature of 152°F (67°C).
7. Upon reaching 152°F (67°C) remove links and shower* with cold water until the internal temperature drops to 110°F (43°C).
8. Hang habanero sticks at room temperature for 1 hour to bloom.
9. Refrigerate links up to 5 days or vacuum seal and freeze up to 6 months.

*You may skip the shower altogether and allow the Habanero sticks to cool at room temperature for one hour. This will produce the shriveled appearance symbolic with many of the commercially produced smoked sausage sticks.

You can control the heat by the number of habanero chilies you add to the recipe, obviously the more chilies you use, the hotter the finished product.

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