Kent Butchers' Supply Company
2936 Dormax Street SW P.O. Box 266
Grandville, MI 49468-0266
Phone: 616.534.4050 Fax: 616.534.7218 Wats: 800.632.1983
BEEF STICK RECIPE
15# Lean Beef
6.25# Regular Pork Trimmings
1 Pkg. Med. Or Hot Beef Stick Seasoning
1 oz. Kent Super Cure
1# Kent 412 Mix
Mustard Seed (Optional)
Grind beef through 1/8" plate and add to pork, seasoning and cure.
Mix well and regrind through 1/8" plate.
Mix 1# of Kent 412 Mix with water so that 412 Mix is dissolved.
Mix well kneading in 2.5# water/412 mixture until well bound.
Stuff into 22/24 sheep casings.
Place in refrigerator or cooler for 24 hours
Cold smoke at about 110-120 degrees for 6-8 hours with smoke.
Raise smoke house temperature to 140 degrees for 1/2 hour.
Raise smoke house temperature to 170 degrees for 1/2 hour.
Raise smoke house temperature to 190 degrees for 1/2 hour or
until internal temperature reaches 155 degrees.
Chill - product ready for sale.
FOR BBQ SNACK STICKS add 3/4#-1# of NW Smokehouse BBQ
#G20847 to above recipe.
FOR JALAPENO SNACK STICKS add 1/4 of one) #10 size can of
sliced jalapeno peppers, pour off all but 1/8 of the juice first.
FOR CHEESE SNACK STICK add 10-15% high temperature
cheese, use Hot Pepper, Cheddar, Mozzarella or American.
Note: While the above formula and/or process is both accurate and
feasible to the best of our knowledge, Kent Butchers' Supply Co.
accepts no responsibility for product failure or lack of acceptance.