Beef Vs. Pork Snack Sticks.. Surprising Results! | Chuds BBQ

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

beef fat

🥗Healthier: olive oil

💰Cheaper: pork fat

Olive oil is healthier, and pork fat can be more affordable.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: none

Smoked paprika can add a smoky flavor without the liquid.

cure #1

🥗Healthier: none

💰Cheaper: none

Cure #1 is essential for preservation and safety.

Slice the fatty half of a brisket into manageable pieces.

Weigh the brisket meat, resulting in about 8.5 pounds of mostly lean brisket meat with some fat.

Prepare the spices: kosher salt, pink curing salt, granulated garlic, mace paprika, dry mustard powder, celery seed, freshly cracked white pepper, and black pepper.

Grind the brisket meat using a meat grinder.

Mix the ground beef with the spices in a meat mixer for 10-15 minutes until emulsified.

Stuff the mixture into sheep casings, tying off the ends to create snack stick lengths.

Hang the stuffed snack sticks to dry for about a day and a half.

Cold smoke the sausages for about 10 hours using a smoke tube filled with Post Oak pellets.

Let the sticks dry and cure in an oven turned off for five days before sealing them up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary