Pork Snack Sticks are small, yummy snacks made from pork. They’re flavoured with tasty spices that make them delicious. In this blog, I will share with you a Pork Snack Sticks Recipe That is extremely delicious.
These sticks are dried or smoked, so you can easily carry them and eat them as a quick snack or add them to your snacks.
Why Choose Pork Snack Sticks
People like Pork Snack Sticks for many reasons. They’re easy to carry around, full of protein which helps your body, and they taste really good.
They’re perfect when you’re busy or feeling hungry. You can enjoy them while hiking, working, or just relaxing at home.
The first time I tried Pork Snack Sticks was during a trip. I was surprised by how yummy they were! Since then, they’ve become my favourite snack. You can take them anywhere, and they always taste great.
Ingredients To Make Pork Snack Sticks
- Fatty pork = (1 pound) 500 grams
- Lean ground beef or game pork = (1 pound) 500 grams
- Prague powder = 2/5 tsp
- kosher salt =2 1/2 tsp
- Buttermilk powder = 1 tsp
- Pepper = 3/4 tsp
- Garlic powder = 3/4 tsp
- Ground dried Chipotle = 1/2 tsp
- Sugar = 1/2 tsp
- Dried chili flakes = 1/2 tsp
- Mustard seed = 1/2 tsp
- Onion powder = 1/2 tsp
- Nutmeg = 1/2 tsp
- Fennel seed =1/2 tsp
- 1/2 tsp Sriracha or 1/4 tsp Tabasco
- Ice water = 1/3 cup
- Collagen casings = 1/2 inch
Step By Step Instructions For Making Pork Snack Sticks
- Chill pork for 45 minutes in the freezer. Grind it finely.
- Combine pork, and beef (or game) thoroughly.
- Blend dry seasonings with meat, Sriracha, and water manually.
- Regrind the meat mixture using the grinder.
- Chill the meat in the fridge for an hour.
- Transfer meat to a stand mixer; mix for 4 minutes.
- Chill meat in the fridge for another hour.
- Fill casings with the meat mixture evenly.
- Tie butcher string every 6 inches between pinched sections.
- Slice between strings. Refrigerate sticks overnight.
- Preheat the smoker to 140°F. Smoke meat gradually to 180°F.
- Smoke until the internal temperature reaches 155°F.
- Cool meat in ice water to halt cooking.
- Rest meat at room temp for 2 hours, then refrigerate.
- Remove knots, and freeze leftovers not eaten within a week.
Recipe Tips
- Try different spices for new flavours.
- Mix pork with other meats for different tastes.
- Use different sizes for a variety of snack sticks
FAQs
Are Pork Snack Sticks healthy?
Yes! They have lots of protein and not many carbs.
Can I keep them for a long time?
Yes! If you store them properly, they last for weeks.
Are Pork Snack Sticks spicy?
Not always! There are different flavours for different tastes.
What Can You Eat with Pork Snack Sticks?
- Eat them with cheese and crispy crackers.
- Have them with colourful fresh veggies.
- Try them with different dips, like mustard or BBQ sauce.
Storage Tips
To keep them fresh, store them in a closed container or in the fridge.
Concluding Remarks
Pork Snack Sticks are awesome for snacking. They’re tasty, easy to carry, and perfect for any time. Whether you love meat or just want a yummy snack, these sticks are a great choice. So, grab some and enjoy snacking!
More Amazing Recipes
- Krispy Krunchy Chicken Cajun Recipe
- Beef Snack Sticks Recipe
- Bavarian Inn Chicken Recipe
- Texas Roadhouse Mushroom Recipe
Pork Snack Sticks Recipe
Ingredients
- 500 grams Fatty pork (1 pound)
- 500 grams Lean ground beef or game pork (1 pound)
- 2/5 tsp Prague powder
- 2 1/2 tsp kosher salt
- 1 tsp Buttermilk powder
- 3/4 tsp Pepper
- 3/4 tsp Garlic powder
- 1/2 tsp Ground dried Chipotle
- 1/2 tsp Sugar
- 1/2 tsp Dried chili flakes
- 1/2 tsp Mustard seed
- 1/2 tsp Onion powder
- 1/2 tsp Nutmeg
- 1/2 tsp Fennel seed
- 1/2 tsp Sriracha or 1/4 tsp Tabasco
- 1/3 cup Ice water
- 1/2 inch Collagen casings
Instructions
- Chill pork for 45 minutes in the freezer. Grind it finely.
- Combine pork, and beef (or game) thoroughly.
- Blend dry seasonings with meat, Sriracha, and water manually.
- Regrind the meat mixture using the grinder.
- Chill the meat in the fridge for an hour.
- Transfer meat to a stand mixer; mix for 4 minutes.
- Chill meat in the fridge for another hour.
- Fill casings with the meat mixture evenly.
- Tie butcher string every 6 inches between pinched sections.
- Slice between strings. Refrigerate sticks overnight.
- Preheat the smoker to 140°F. Smoke meat gradually to 180°F.
- Smoke until the internal temperature reaches 155°F.
- Cool meat in ice water to halt cooking.
- Rest meat at room temp for 2 hours, then refrigerate.
- Remove knots, and freeze leftovers not eaten within a week.
Notes
- Try different spices for new flavours.
- Mix pork with other meats for different tastes.
- Use different sizes for a variety of snack sticks
