How to make Spicy Cheddar Snack Sticks
ฝัง
- เผยแพร่เมื่อ 26 ก.พ. 2021
- Today we are making Spicy Cheddar Snack Sticks!!
Help support our channel through PayPal: www.paypal.com/donate?hosted_...
You can find a printable recipe for these snack sticks here: twoguysandacooler.com/spicy-ch...
Here are a few items we used in this video
Encapsulated Citric Acid: amzn.to/3q5dTNf
Non Fat Powdered Milk: www.sausagemaker.com/Non-Fat-...
Insta Cure #1: www.sausagemaker.com/insta-cu...
Double barrel stuffing horn: www.sausagemaker.com/Double-S...
18-20mm Sheep casings: amzn.to/3dS6dMb
Bella's Cold Smoke Generator:
Kitchen Aid Mixer: amzn.to/3dS6leD
Meat Grinder (I have the #22): www.sausagemaker.com/meat-gri...
Sausage Stuffer: www.sausagemaker.com/sausage-...
Meater Plus (food thermometer): amzn.to/3sCYWnB
Chef torch: amzn.to/30UqyZN
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: / 2guysandacooler
Knives that we recommend
Kotai Chef Knife: kotaikitchen.com/?ref=2guys
For 15% off your order use the discount code: 2guys
We get all of our sausage making supplies from the sausage maker
You can visit their website here: www.sausagemaker.com/?Click=1...
The largest selection of the best quality casings for sausages/salami: www.sausagemaker.com/natural-...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: cheesemaking.com?aff=67
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com/shop/2guysacooler
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Sausage Pricker: amzn.to/2Ji2zha
Butcher Twine & Dispenser: amzn.to/35QFhIa
Dehumidifier EvaDry 1100: amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Hygrometer for chamber: amzn.to/3enDCwt
Cool Mist Humidifier: amzn.to/380rWOW
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Wusthof Boning Knife: amzn.to/2Nvns9b
Iwatani Professional Chef Torch: amzn.to/32q5sDz
Ink Bird Sous Vide: amzn.to/3kZ5rMZ
Bella's Cold Smoke Generator: amzn.to/3kSqkJJ
Accurate Thermometers
Thermapen Mk4 - www.thermoworks.com/Thermapen-...
DOT Kitchen Temperature Reader - www.thermoworks.com/DOT?tw=2G...
Signals (4 Channel Temperature Probe) - www.thermoworks.com/Signals?t...
Extra Big and Loud Kitchen Timer/Alarm - www.thermoworks.com/Extra-Big...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
Your channel is heaven-sent. Thank you for sharing all these recipes. I hope you can teach us how to cure and smole a holiday/city ham using a brine. A million thanks to you!!!
Eric, morning... Thanks for helping out on the forum.... Your expertise is a great benefit to all of us.... Dave
Hey Dave. Thanks. I wish I could be more active!! It's a great forum!
@@2guysandacooler I share your appropriate videos frequently... Sooo, you are active by proxy... Thanks..
@@Dmenbiker thank you😁
I love that you made these super spicy! Keep on meatin' on!
Thank you for a good recipe! I made those recently. Turned out very nice indeed! Personally, I would dial back the citric acid by maybe 10-20%, to make the sourness a little less overt. I'll be making these again, definitely worth the effort!
Love snack sticks!! These look Killer!!
Another great video. Thank you
Dang those look awesome. You have some serious skills. 👍
Such a great quality video. Great fun to watch!
Thanks for watching
Hey Eric!! This recipe was dynamite… turned out perfect! I was curious if you had a best storage practice and/or idea on how long these sticks would last in the fridge? Thanks for the help
surprised this channel isn't bigger, great stuff!
Eric do you put any wood chunks in the smoker pan or do you solely rely on the bella smoke generator ? Thanks again love your videos
What would your best guess or guideline be as far as shelf life / shelf stable? Love the channel. Thank you.
Hello Guys and Greetings from Phuket Thailand. Eric and Team I love your Videos and have used them to successfully make my own versions of your recipes using the basic techniques and my previous experience. Making Charcuterie bin Thailand has its challenges but with time, learning the processes and detail to cleanliness anything can be achieved.
With this video for Cheddar Snack Sticks, I have made a very close resemblance using what I had on hand. I made a 4.8kg batch using only Pork Hip and Pork Back Fat. The Spice mix I had to change as I did not have super hot Chilli Powder or Flakes on hand and no Hot English Mustard Powder as what I had was old and had been ruined by the Humidity here. And I had no other Mustard Powder and very little Mustard Seeds on hand. I decided to substituted a very hot Wasabi Powder for the Mustard Powder and a mix of home Smoked Thai Roasted Chilli Flakes and Tobacco Chilli powder. The results are quite amazing and so far those that have tried the smoked ones say they are great and flavoursome.
I have a question, was the Mustard powder just ground Mustard Seeds or Hot English Mustard Powder??
I have since ordered more of the spices and some Ghost Chilli Flakes and Carolina Reaper Sauce and gardening Seeds to grow my own.
Thanks for the Videos they are an inspiration!!!!
Hi, Thanks for the message. Great substitutions!! Sounds delicious!! The mustard powder is simply ground mustard seeds..
Nice, I'll have to remember these in a few months when it's warm enough to run my smoker again.
Meat, heat & cheddar: the trinity of deliciousness.
Those look great!
Quick question have you ever use the jerky nozzle for the sausage stuffer you have. Could you make a video on it at some point?
I sure will. 😁
Two questions please. What is the reason you went from a standard salami salt content of 2.5% to a 1.7%? If I don’t have encapsulated citric acid and still want some tang, could I use me some flavor of Italy with a 0.6% dextrose & fermenting to a 4.6-4.8 pH?
Horn of plenty. Those Sausage Maker casings are holding up pretty good! Usually they’re more blow outs. Good job!
I love these little casings!!
I love these videos, so amazing, make me want to get into making my own sausages. Curious as to whether you have ever heard of Lebanon Bologna or would consider making a video for it.
Thank you! I have Lebanon Bologna on the to do list. 😁
@@2guysandacooler Excellent
Another handy hint is to freeze your cheese cubes before mixing too
Thanks for the recipe! I made a batch this weekend. Does this need to be refrigerated? I have it vacuum sealed in the fridge but not sure if it could sit in the pantry or not.
You could technically leave them out and they will start to dry. After 10 or so days they will like dried snack sticks (think polish kabanosy). Depending on what you are looking for. I personally would refrigerate
how long will these keep?
Great vid! Does normal citric acid work, or is it important to be encapsulated?
Thank you. It has to be encapsulated.
What would happen with normal citric acid ?Appreciate your feed back
there is some double horn skills there
5:06 Good Smoke Schedule.
In 0:55 appears a recipe with some like called "merken" in my country (Chile) , is that right??
It looks like the mix clumps on the paddle. Wouldn’t a dough hook work better?
open to all
whats the beginner meat salami thing i should look into
I raise those super hots! Chocolate ghost, Carolina Reaper, Jay’s Peach Ghost Scorpion, etc etc!!!
I just harvested my first batch of peach scorpions!! SO HOT!!!
How long it lasts?
What kitchen scale do you use? I can't find one that's very accurate.
ok. SO I use several. For very small weights (less than 150grams) I use this one: tinyurl.com/tzsx8mk8
and for meats and larger things (up to 30+ pounds) I use this one: tinyurl.com/hm3m282j
I have several others but those 2 are the ones I use the most...
@@2guysandacooler thank you so much! I LOVE your channel!
No cure needed? Or is that what the citric acid is for?
What is room temperature please? I suspect it's lower than whatever room temperature I currently have in my house during an Australian summer.
72f or about 22c
20c -22c but a little higher is fine to bloom a sausage.
I don’t think I can get incapsulated citric acid in the UK, could I just replace it with food grade citric acid?
No. That won't work. The alternative would be to add a starter culture and ferment it naturally like I did here: th-cam.com/video/XmUBn_mWKVQ/w-d-xo.html
Can I ask, why do you add dried milk? What does it do for the sausage?
Great question. The dried non fat milk acts as a binder and helps retain moisture. You get a better texture and a juicer sausage 😁
@@2guysandacooler Ah, that's great! Thanks for the info.
Did you use high temp cheese?
no sir. Just extra sharp cheddar
@@2guysandacooler very nice!
Can you acidify the snack sticks via fermentation rather than with encapsulated citric acid?
Yes sir. That's my preferred way of doing it. I'll use a culture called LHP Dry and the flavor is ridiculous!!
@@2guysandacooler do you have a video for that?
@@ThirdLawPair Yes sir: th-cam.com/video/XmUBn_mWKVQ/w-d-xo.html
Doesn't cure #1 need 12 hrs to do its thing prior to consumption? Thanks.
Yes, under normal circumstances it does. In this case we added Encapsulated Citric Acid which acts as a cure accelerator. So we can cook it the same day. If you don't add a cure accelerator you have to let it rest overnight in the fridge
@@2guysandacooler thanks for the reply! These snack sticks look fantastic. I have been watching a lot of your videos and trying to do things the correct way. I didn't understand that encapsulated citric acid was a cure accelerator! Thanks for the info and videos! Cheers.
OH，man！This is why I could figure out your one day pepperoni how to make❗️
YOU ARE THE GENIUS！
Could I try this one without Encapsulated Citric Acid❓Because the only regular Citric Acid I can get！By the way what's the difference between the Encapsulated one & the regular one❓
🙏my MPM！that's right I start to call you MPM～meat processing master🙏
All right！just Google and got it！need to be processed during the heating processing！that is why
thank you so much，my MPM，you just bring me to get know a kind of science！pretty interested😊
Do you know of a company that sales bulk spices for all these types of things? Hot dogs, snack sticks etc.
Sure: www.sausagemaker.com/seasoning-blends-s/1981.htm&Click=108419
And I am hungrier than I was before I watched this video.Which is the smoker that you are using?
It's a Smokin It Smoker #4 www.smokin-it.com/category-s/93.htm
@@2guysandacooler thank you
Can you make a video how to make a Spanish fuet....por favor
Sure..
@@2guysandacooler thanks u 😊
@@kathys.3420 It looks very interesting. I will make it this week. Won't be ready for a month but I'll at least start the process😁
@@2guysandacooler 🤗🥰
is this better than a slim jim?
It depends on how much you love a slim jim. It's certainly spicier😁
printable recipe?
Eric is typing it out now. Coming soon.
Hey Steve. Here you go: twoguysandacooler.com/spicy-cheddar-snack-sticks/
@@2guysandacooler Thanks guys can't wait to try them out!
Dam dude, I should have know better than to watch 2 guys while fasting...
😂
Can I add the cheese to my hot dog recipe?
sure. Just make sure you don't cook it past 150F