Step 1

Cut meat into 2” pieces and place in the freezer for 15-20 minutes while you set up the meat grinder.

Step 2

Set the grinder up with a 3/8” plate.

Step 3

Grind meat once through the 3/8” plate. Alternate between pork and venison every 8 oz or so to start the mixing process.

Step 4

Place the ground meat in the fridge while you reset the grinder with a 3/16” plate.

Step 5

Mix in Honey BBQ seasoning, cure and encapsulated citric acid to the meat block. Mix for 6-10 minutes until protein extraction has started. The meat should be very tacky and stick to your hands.

Step 6

Mix in the high temp cheddar cheese until just combined.

Step 7

Set up your stuffer with a ½” horn and crank down until the meat fills the horn.

Step 8

Load the casings onto the horn and fill the casings.

Step 9

Lay the cased sausage on sheet trays and place in the fridge over night to allow the cure to work and for the flavors to marry.

Step 10

The following day, preheat your smoker to 120 degrees.

Step 11

Hang the snack sticks, no longer than 4’, on smoke sticks and place in the smoker. Increase heat to 130 degrees and follow this smoke schedule:

Step 12

1 hour – smoke on

Step 13

Increase heat to 150 degrees

Step 14

1 hour – smoke on

Step 15

Increase heat to 170 degrees

Step 16

Remove sawdust and cook until internal temperature of the snack sticks reach 155 degrees.

Step 17

Remove the snack sticks from the smoker and allow to hang at room temperature for 45-60 minutes or until the internal temperature drops to 110 degrees.

Step 18

Then place the snack sticks in the fridge to cool completely down below 40 degrees. Enjoy!