Philly Cheesesteak Snack Sticks
Learn how to make Philly Cheesesteak Snack Sticks using our expertly crafted No. 852 Philly Cheesesteak Snack Stick blend. This flavor-packed recipe combines beef and pork with bold ingredients like green bell pepper, onion, and Worcestershire for that classic Philly cheesesteak taste in a perfect snack stick.
Follow along step by step as we guide you through mixing, stuffing and cooking these must-try Philly Cheesesteak Snack Sticks.
Philly Cheesesteak Snack Sticks
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Learn how to make Philly Cheesesteak Snack Sticks using our expertly crafted No. 852 Philly Cheesesteak Snack Stick blend. This flavor-packed recipe combines beef and pork with bold ingredients like green bell pepper, onion, and Worcestershire for that classic Philly cheesesteak taste in a perfect snack stick.
Follow along step by step as we guide you through mixing, stuffing and cooking these must-try Philly Cheesesteak Snack Sticks.
This recipe is made for a 15 pound meat block.
Ingredients
- 9 LB – Beef Chuck or Beef Trim
- 6 LB – Pork Butt or Pork Trim
-
360 g - #852 Philly Cheesesteak Snack Stick Seasoning
- 16 g – Speed Cure (comes with seasoning)
- 15 oz – Distilled Water, cold
-
1 ½ - High Temp Pepperjack Cheese
-
21 mm Mahogany Casings
Directions
- Cut the meat into grinder sized pieces, about 3” cubes.
- Set the meat in the freezer to temper for 20 minutes.
- Set your grinder up with a 3/8” (10mm) plate.
- Grind the beef and pork together once.
- Reset your grinder with a 3/16” (4.5mm) plate and grind the meat one more time.
- Add in No. 852 Philly Cheesesteak Snack Stick seasoning.
- Combine the cure and water and stir until dissolved.
- Add the cure and water mixture to the meat.
- Mix the meat with your hand until the seasoning is well mixed, and the meat becomes slightly tacky.
- Add in the high temp cheese and fold in until well combined.
- Set up your stuffer with the small horn.
- Thread on your 21 mm Mahogany casings and stuff the snack sticks.
- Preheat Pro Classic or Pro Max smoker to 100 degrees.
- Hang your snack sticks on smoke sticks and place in the smoker, leaving enough space between them for airflow.
- With dampers wide open, run the smoker for 1 hour.
- Increase temperature of the smoker to 125 degrees and set dampers to 2/3 closed.
- Run 1 hour.
Fill a sawdust pan half full with sawdust and dampen with water.
- Place the sawdust pan directly on the heating element. Run 1 hour.
- Carefully remove that sawdust pan from the smoker.
- Increase the temperature of the smoker to 150 degrees, run 1 hour.
- Finally, increase the temperature of the smoker to 180 degrees and run until the internal temperature of the sticks reaches 155 degrees.
- Remove the sticks from the smoker and immediately place in an ice bath to bring the temperature down quickly.
- Remove from the ice bath and place in the fridge to cool completely overnight.
- Cut up and enjoy!
