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- 1 How to make snack sticks (Venison and pork recipe)
- 1.1 Step 1 Ensure your grinder is clean
- 1.2 Step 2: Ensure your meat is slightly frozen
- 1.3 Step 3: Grind at least twice and mix your spices
- 1.4 Step 4: Add cups of ice water as required
- 1.5 Step 5: Run the mix through your meat grinder again
- 1.6 Step 6: Fill up the casing moderately
- 1.7 Step 7: Smoke the sticks at a reasonable temperature – do not overheat
- 1.8 The finished line
- 2 How do I know my snack stick is ready for consumption?
- 3 How do I clean the equipment after preparing my snack stick?
- 4 Cleaning your meat grinder
- 5 Cleaning your grill
- 6 FAQs
- 7 What kind of meat do you use for snack sticks?
- 8 What temperature are snack sticks done?
- 9 Can you use jerky seasoning for snack sticks?
- 10 How long do snack sticks last?
- 11 What Size Grinder Plate For Snack Stick – Conclusion
The size of a grinder plate is detrimental to a particular recipe. For instance, the plate used for making the meatball recipe is different from others – so before going ahead to make a particular recipe with your meat grinder, especially snack stick, you may be wondering “What size grinder plate is best for making snack stick?”. If this sounds like what’s on your mind, then here’s an answer for you.
For your snack stick, use a grinding plate that has 3/8 to ½ inch in diameter holes to get the best result. This size of plate will ensure that not only will your snack stick come out looking like a snack stick, it will also help other ingredients to have the required input on the sticks.
PS: This # 8 Stainless Steel Grinder Plate – 6mm is perfect for coarse sausages, salami, pepperoni, or snack sticks and works just fine with LEM Products Stainless Steel Big Bite Electric Meat Grinder or any of the LEM Grinders
Read Also: What Size Plate To Grind Venison? Find Out
How to make snack sticks (Venison and pork recipe)
Making snack sticks is one of the best ways to enjoy eating your meat, be it pork, deer, or the likes. Many have known the process of making snack sticks to be a complicated thing, but with the use of a portable home meat grinder, I guarantee you of making the best ever snack stick you have ever tasted as long as you follow the steps and seasoning below.
Note: while you might feel the need to use only venison, experts have suggested that adding a bit of pork butt to the recipe will give you a better texture at the end.
- Meat Grinder with attachments such as (Metal Food Grinder Attachment for KitchenAid)
- Sausage stuffer
- Plastic hand gloves
Step 1 Ensure your grinder is clean
Don’t make the mistake of being too lazy to clean your grinder after every use – even if you intend to make the same recipe subsequently.
Clean your meat grinder to keep it clean and efficient after every use, and ensure you keep the parts refrigerated when they aren’t in use. It keeps it free from microbes and other elements that are harmful or detrimental to your health and your meat grinder’s longevity.
Step 2: Ensure your meat is slightly frozen
Aside from freezing your meat grinder, ensure your meat is slightly frozen before slicing them into bits. While slicing your meats, cut them into bits that will fit into your grinder plate.
Trying to grind a large chunk of meat might look like a time-saver, but in the long run, they are guaranteed to take your time when you find yourself losing up the entire mechanism to remove a chunk that has been stuck in the process.
Step 3: Grind at least twice and mix your spices
After setting up your meat grinder, proceed to grind your meat. If you intend to mix your venison with pork butt as I suggested earlier, firstly grind through the medium plates.
Ensure you mix the meats properly to ascertain even the distribution of their flavours, then you can proceed to add in your seasoning packets after which you can continue with the grinding process.
Step 4: Add cups of ice water as required
Depending on the size of the snack stick you intended to make, you will be required to add cups of ice water to attain a required texture.
For smaller batches, add a cup of cold water per pound of meat you intend to use – for bigger batches, add at least sixteen cups of cold water per twenty-pound batch of meat.
The cold water should be at ice temperature, and using gloves made with nitrile or plastic gloves will help mix the meat and properly keep other ingredients in their right proportion.
Step 5: Run the mix through your meat grinder again
After mixing up your meat and ingredients with your hands, run the mixture through your meat grinder, and ensure you use the grinder plate size specified earlier (3/8 to ½ inch in diameter holes). This blade size will provide you with a finer feel that should make your snack stick stand out.
Step 6: Fill up the casing moderately
Don’t choke up your casings. Try leaving spaces in-between to allow you to make the necessary twists that allow for link formation. There might be signs of air pockets after this process, but this should be eliminated by using a pin to let out the air.
Note: many recipes online might suggest that you leave your ground meat and mixture to cure overnight or for an extended period, however, this procedure makes it difficult to stuff your ground meat into its casing.
To avoid this, allow your meat to cure overnight, only after you have filled up the meat casing with your ground meat.
Step 7: Smoke the sticks at a reasonable temperature – do not overheat
Based on research, it is suggested that you heat the sticks at 200 degrees to be able to reach an internal temperature of 165 degrees.
The problem with overheating is that it dries out all the fat and leaves you with a very dry snack stick at the end.
Some might prefer placing the sticks directly on the grill plate, but hanging them makes room for more rolls if you happen to have a large batch. It also prevents any form of grill marks on your sticks.
Hanging your snack stick will require you to replace the racks on your grill with ½-inch dowels (wooden) having the same width as the grill. The wooden dowels should be on the brackets holding the upper shelves.
Once this is achieved, hang the snack sticks from the dowels to continue the smoking process.
The finished line
Once your snack sticks are properly heated and ready for consumption, you can dig in at your convenience, or better still, refrigerate any leftovers you might have.
How do I know my snack stick is ready for consumption?
All things being equal, your snack stick should take at least 1hour 20 minutes, but the sure bet should be when the internal temperature reaches 165 degrees as stated earlier. Once your snack stick reaches this temperature, your snack stick is fully ready for consumption.
How do I clean the equipment after preparing my snack stick?
Preparing snack sticks can be messy, however, don’t let the messy sight deter you from ensuring your equipment are clean for future use. The simple steps explained below will help in that regard.
Cleaning your meat grinder
To clean your meat grinder, follow the following steps
Get a piece of bread and grind through the machine. This will help remove any lingering meat particle within the grinder, and also helps to remove traces of meat oil. Once this is done, dismantle your meat grinder to the smallest bit possible.
Soak the dismantle mixed grinder for a while in warm water mixed with the dishwasher, then proceed to use a wire brush to clean certain areas your sponge won’t access. If you are using an electric meat grinder, ensure you don’t soak the motor part of your grinder in water – simply cleaning it will be enough.
Rinse out the parts and allow them to dry. You can also store these parts in a refrigerator to keep them fresh for future use.
Cleaning your grill
Cleaning your grill will make it safe and hygienic for the next use. Follow the simple steps below for the best result.
Get all the stuff you need to clean your grills ready such as wire brush, dish soap, sponge, and everything else you might require.
If your grill is gas-operated, heat up the drill and close it up for about 30 minutes, then remove all the grits and allow to cool before soaking it in water mixed with dishwasher. Remove parts of the grill that can be removed such as the grease trays and the warming racks – the more item you can remove from the grill, the better.
After soaking for at least 30 minutes, use a wire brush. Some of these stains might be difficult to remove, however, using a mixture of baking soda and white vinegar on such areas will get the job done with relative ease. Try looking out for chips that might stick to the porcelain gates as they could result in rust.
For the firebox area. use a putty knife to scrape off any residual junk within the firebox. Then, use a portable hand vacuum to address the remaining debris you might have left.
What kind of meat do you use for snack sticks?
You can use 100% beef if you want, but as stated earlier in this article, mixing it up with at least 20% pork will do a whole world of good to the texture.
What temperature are snack sticks done?
Snack sticks are done at 165 degrees Fahrenheit (internal temperature). Anything higher will leave you with a dry piece of meat.
Can you use jerky seasoning for snack sticks?
Yes, you can. Many people who have used jerky seasoning in time past have had nothing short of positive remarks, especially if you don’t want a stronger taste.
How long do snack sticks last?
As long as your snack sticks remain unopened, they can last between one to two years, but the moment you open them up from their pack, their shelf life can last anywhere between 1 to 2-months under normal room temperature, but this time can be increased if you keep them refrigerated.
What Size Grinder Plate For Snack Stick – Conclusion
Snack sticks are one of the favorite meat grilling recipes we have today, however, getting the right size grinder plate is essential for the success of this recipe. Kindly drop your comments or observations in the comment section. I look forward to hearing from you. Cheers!!!