Natural Country Sweet Stick Seasoning

Introducing Natural Country Sweet Stick Seasoning for a delicious, mild garlic snack. Made with no added MSG, BHA, BHT, corn syrup or artificial flavors and colors, this seasoning packs a punch of flavor with each bite.

Each package is complete with a Veg-a-Cure packet included for added convenience.

INGREDIENTS:

• Raw Cane Sugar, Fructose, Sea Salt, Dairy Blend (whey powder, nonfat dry milk, buttermilk powder), Black Pepper, Hickory Smoke Salt (sea salt, Non-GMO maltodextrin, hickory smoke flavor (maltodextrin, smoke flavor, sunflower oil, silicon dioxide (anticaking), Non-GMO expeller pressed canola oil, silicon dioxide), White Pepper, Granulated Garlic, Non-GMO Molasses Powder (molasses, maltodextrin), Non-GMO Expeller Pressed Canola Oil, Beet Extractive, Crushed Red Pepper, Garlic Powder, Ascorbic Acid (Vitamin C).  Net Weight 4 Lb. 6 oz.
• Allergen: Milk,

MEAT RATIO:  

• 70% Beef or wild game, 30% pork

 DIRECTIONS:

• Grind once through 1/2" plate and once through 1/8" plate.

MIXING

• Pour package of seasoning and packet of cure into a food tote.
• Add the amount of water stated on seasoning label and mix to dissolve the seasoning.
• Add the meat and mix thoroughly until the meat becomes very sticky. Mixing can be overdone with the mechanical mixer. This mixing extracts proteins from the meat and helps to bind meat, fat, and water together. This will help the meat to hold its moisture and fat during smoking or baking.

STUFFING

• Stuff into fibrous snack stick casings or 20mm, 24mm, 26mm natural casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.

SMOKING

• Place in smokehouse preheated to 155.
• Set the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)
• Close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.
• Raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 145 degrees and hold for 30 minutes.

COOLING

• Remove from smokehouse and shower with tap water until an internal temperature of 130 degrees is obtained. Let hang 1 to 2 hours at room temperature before freezing.