The Best Snack Stick Ever Made?
ฝัง
- เผยแพร่เมื่อ 31 พ.ค. 2024
- These are the best snack sticks I have ever made and it is all because of that 80/20 Wagyu hamburger! I make a lot of venison/pork snack sticks every year. On 90% of them I use the original snack stick flavor from PS Seasoning but with this American Wagyu, the flavor is seriously untouchable!! Always fun to try new things and this was one of my favorite cooks this year. The boys eat a lot of snack sticks but even they said, Wagyu Beef snack sticks is like going to the championship game!!! So if you enjoy making snack sticks, treat yourself with some American Wagyu burger from Ozark Valley Beef company. You can thank me later!!!!
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0:00 - The Best Snack Stick Ever Made
0:56 - How I Cure Meat For Sausage
2:07 - How Do You Mix Meat For Snack Stick Sausage Links
3:20 - What Is A Good Smoker For Making Sausage and Jerky
4:06 - How To Smoke Snack Stick Sausage
4:59 - What Is The Done Temp On Smoked Sausage
5:46 - How Long Should You Let Snack Sticks Bloom
6:18 - How I Make Snack Sticks And What Meat To Fat Ratio I Use
7:22 - Are American Wagyu Beef Snack Sticks Better Than Venison?
#sausage #snacks #americanwagyu - แนวปฏิบัติและการใช้ชีวิต
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WORNING!!!!!! For those that do not know how to cure meat, when he said to calculate the cure to "times it by .25", it is not correct! The amount of cure to use is .25% of the meat's weight! So to get the amount of cure needed you multiply the meat weight by .0025, NOT .25!!!!! Since the correct amount of cure needed is an exact amount, and using too much can make someone VERY sick hopefully in the future even though he is not making a detailed video on meat curing he will at the very least emphasize the need to be accurate about this point of the process and give detailed instructions!!!!!!!
Ah, obviously you were not paying attention to what I said in this video, you need to listen better but maybe english is not your native language??? I used a box kit that makes 25 pounds, I only had 10 pounds of meat. NEVER once did I say I needed .25 of cure for this meat. I said I had to divide out what is in the package to get ENOUGH of the cure for 10 pounds because I was not doing 25 pounds. Pay attention before you comment because YOU are really going to confuse people and to help you a tad with english, WARNING not worning??????? I am not going to delete this comment because I want people to see how important it is that they need to pay attention when watching a "how to" video.
So again I am 100% correct with my math and if you watch my bacon videos you will see I know how to cure meat by the WEIGHT of the meat when I am using #1 CURE. You might be a rookie but I do this all the time so I forgive you for being slow, thanks for being an example to others in life!!!!! hahahaha
@@DeadBrokeBBQ You did say 10 lbs times .25 for the curing salt. watch your video.
@@Junkrepair I think he just mean to say .25 percent but instead he just said .25, if he had said .25 percent he would have been correct. Or like yall said multiply by .0025. Either way on the calculator is correct.
At 1:38, “I take 10 pounds, and times it by .25”. I am fairly seasoned at making sausages, so let me point your mistake since you rudely berated the other fellow. Two big issues you have:
1. Pink cure #1 is used in increments of 0.25% per weight of meat and is very exact science.
2. Since it’s an exact science, most seasoned sausage makers (unlike amateurs) use metric/grams as a conversion tool due to precision.
Please check your content prior to posting nasty replies.
Great video Jeff you make this stuff look to dang easy TY
Thanks Lance!!! Done this many times so it is easy, even if it is work!!! hahaha Thanks for watching brother!!
These look awesome . Great snack to start the year with🔥👍
Heck ya brother!!! Thanks for watching!!
You said there would be no math! Awesome recipe/cook...Happy New Year Ricer and Crew! 🔥🔥
Hahahaha well in midstream I decide meh, I got to throw a little algebra in there!!! hahaha Thanks for watching and Happy New Year to you and yours Judge!!!!
Good Morning Jeff! Great review, and information, you are making me hungry...Happy New Year! Looking forward to 2024 watching and learning on what you bring to us.
Hi Don and Happy New Year to you and yours!!! I plan to post more videos here and on Smoked BBQ Source in 2024!!! Going to be a busy year for sure!!!! Thanks for watching!!
Thanks Jeff! - I have some fresh venison sitting in my freezer - this would be a great way to process it! - Cheers!
Heck ya brother, you will love them and so will the family!! Thanks for watching Garry!!!
Great looking snack sticks I definitely need to try
You will love them bro!!! Taste great and easy to make. Just takes time!!! Thanks for watching brother!!!!
Its cool to come over and hear that intro track. Now I'm starving. Cheers
Heck ya Rich!!! Banging tune brother!!!!! Hope all is good and the fish are biting like crazy for ya!!
Your a snack making machine...Nice job man. If i ever get one of these pits ill be brushing up on these vids. Happy new years my brother!
Heck ya Tommy, my guess you will get one of these pits!!! You certainly can make some dang good product and they are perfect for making snack sticks!!! Thanks for watching and Happy New Year to you and yours!!!
Wow, Wagyu snack sticks sounds amazing! They sure look amazing as well Jeff! I need to make a big batch of these. Cheers brother
Heck ya Rus!! These are hands down the best snack sticks I have made to date!! That American Wagyu is awesome!!! Thanks for watching brother!!
Excellent video! My goal to up my smoking bbq game is start getting into sausage and snack stick making. Keep up the great work bud!
Heck ya!!!! Making sausage is a fantastic hobby. Once you start making cured meats and they turn out great, you have reached another level of BBQ!! Thanks for watching!!
Happy New Year, Ricer🎉 Man, those snack sticks look fantastic! And I would bet they don't last long with them boys around! 😂
Happy New Year to you and yours, Kevin!!! Ya these are already gone, hahahaha but I did another 50 pounds of venison sticks during the weekend!!! These are great to have around for the kids!!!! Thanks for watching brother!!
I'll be over to do some taste testing soon. Great video Boss man.
Heck ya brother!!! I got another 25 pounds to do next week!!! hahaha Plus different types of sausage!
Ok .my friend it 1:30 in the morning and i cant sleep again..i need a new video lol I hope and pray all is good
You need to follow me over here too! th-cam.com/video/Kw2czK8-8Jg/w-d-xo.html most of my posts the past 2 months have been here. So next time you can't sleep you can binge watch me over there and get caught back up!!! hahahah Everything is good, brother and thanks for asking!!! Hope all is good for you too!!
Those meat sticks in a bloody Mary is my kind of breakfast👍😊
Hahahaha exactly Bobbi!!! Thanks for watching and Happy New Year!!!!!
Wagyu, kick it up a notch.. nice job Jeff
Heck ya Scotty!! Sometimes, you just got to spoil yourself!!!! Thanks for watching brother!!
The greatest TH-cam short would be Ricer dressed as the Mach Man screaming "SNAP INTO A SNACK STICK"
Hahahaha well maybe next time I will try to get an ohhhhh yeaaaaahh in!!! hahaa
Those look fantastic Jeff! . Let me know if you start selling those bad boys 😂. Hope you and your family had a awesome New Year and can't wait for more videos in 2024! Cheers brother 🍻 🎉
Hahaha well these are already all gone!!!! hahaha Thanks for watching George!!!!!! Happy New Year to you and yours brother!!
YOU KEEP IT UP AND THE JACK LINKS SASQUATCH IS GONNA COME GET YOU FOR CUTTING INTO HIS BUINESS LOL. THE LOOK GREAT
Hahahaha I hope so Rod!!! I guess I might need to start charging for them!!! hahaha Hope you have a great New Yea!!! Thanks for watching!!
Great Video
Thanks for watching!!
These sure look awesome Jeff! I like your rule of everyone eating the rejects and nubbies first! Good call using ground beef.....let someone else clean their mixer! Cheers Bud and Happy New Year!!
Heck ya Rob and these were so good, next time I am doing 20lbs because the boys already ate all of them!!! hahaha Happy New Year to you and yours brother!!! Like always, I appreciate you watching and leaving a comment!!
Bruh... Wagu Snack sticks? Yes Please!
Heck ya brother!!! These were extra special and already all gone!!! hahaha These teenagers are never full!!!!! Hahaha thanks for watching brother!!
What kind of casings do you use for your beef sticks?
21mm Collagen clear casings from PS Seasoning. Thanks for watching!
Question: What's the difference between Ricer's snack sticks and a Slim Jim
Answer: The macho Man advertisement.
Hahahahaha I am more of an Andre The Giant type of guy!!!! hahahaha Thanks for watching brother!!!
Ok it's 2:40 am where oh where have you gone...hoping that you are just busy with the kids..
All good brother!!! I have been posting over on Smoked BBQ Source's channel. I have gone full time BBQ content creator, so for now I have been posting videos over there! I got stuff planned for here too though!!! Hope all is good for you too!!!!
I have a question. Wagyu is all about the fat marbling, right? But if you have a good chuck at 80/20 and Wagyu at 80/20, the fat percentage in the finished product is the same. Is there still a difference? That being asked, another great video and awesome looking sticks!!!
Ok so wagyu has 2 different fat marbling grades. First there is an A yield rating with a BMS score of 8+ earns the title of A5 Wagyu. The BMS is the marbling of fat within the red meat and a BMS can get as high as 12. That will look like a chunk of fat scrap off a brisket. The difference in these compared to my standard venison or beef sticks, is the flavor of the wagyu adds a richer beef flavor. 80/20 is just 80 meat to 20 fat ratio with anything but hands down these were the best sticks I have made to date. I almost always use the same spice blend from PS Seasoning for the sticks we eat here at home. I use the Original Snack Stick Sausage blend because the whole family likes the flavor. I do a couple of their other blends but 90% of the time I make them exactly the same. This American Wagyu Beef was a real treat and surprised me that there was a difference, plus other people that have had plenty of my standard sticks thought the exact same thing. Thanks for watching!
@@DeadBrokeBBQ Thanks for clarifying there is a difference in the fat, it's not "just fat". Makes sense.
@@davidward1259 Ya the fat in wagyu has a different flavor, just like the meat does. Again, just a fun cook to do and get a different taste out of basically the same things!!!
Why would you ruin good wagyu beef with curing salts? yuck.
Because I got 2 freezers plumb full of Wagyu Beef!!! I mean anyone with a job can afford Wagyu, might want to ask your manager to promote you to be in charge of the drive thru!?!?!