Cheddar Snack Sticks
Juicy snack sticks made from seasoned ground pork with melting cheddar cubes that hold their shape during smoking. The mild cheese pairs perfectly with the smoky hickory note. Ideal as a protein snack on the go.
Ingredients(for 1 kg)
Instructions
Preparation
20 min.Grind pork (75% shoulder, 25% fat) through a 4 mm plate. Work in curing salt and spices, then gently fold in HT cheddar cubes without crushing them.
Stuffing and Drying
1 hr.Fill mixture evenly into sheep casings (22-24 mm). Twist sticks to approximately 20 cm lengths and let dry at room temperature for 1 hour.
Smoking and Cooking
4-6 hrs.Gradually increase smoker temperature from 60 °C to 77 °C. Smoke with hickory and apple wood until an internal temperature of 68-71 °C is reached.
Cooling
30 min.Briefly shock sticks in cold water, then allow to cool completely at room temperature until the casing is taut and dry.
Pro Tip
Only use high-temperature cheese (HT cheese) – regular cheddar will melt completely out of the sausage and leave unsightly fat pockets.
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