Cheddar Peppered Snack Stick Kit

This Cheddar Peppered Snack Stick Kit is everything but the meat. We took our original stick seasoning and added extra pepper for people who want to taste it, then paired it with casings, a pound of high temp cheddar, and the Insta Cure #1 the recipe calls for — portioned for one 10 lb. batch.

Pepper and cheddar is the combination that sells itself. The heat of the blend plays against the cheese rather than getting buried by it, which is exactly what a plain stick can't do.

Want the milder original instead? That's our Cheddar Snack Stick Kit.

What's in the Kit

Peppered Sticks Seasoning, 6 oz. — one of our top sellers, and the reason is simple: it's the original snack stick blend with the pepper turned up. Good cooked, better smoked. Seasons 10 lbs., and no additional salt is needed.

Insta Cure #1, 4 oz. — the pink curing salt a smoked stick needs. A 10 lb. batch takes 2 level teaspoons, so there's plenty left for later batches. Sticks sit at 120–130°F under heavy smoke for three to four hours, and cure is what makes that stretch safe.

High Temp Cheddar Cheese, 1 lb. — diced 1/4" and made to hold its shape at 400°F. The quarter-inch dice is the right scale for a stick: big enough to find, small enough that the stick still holds together. One pound suits 10 lbs. of meat at our 5–10% ratio.

Your choice of casing — the two ways makers go on snack sticks:

Features

• Makes 10 lbs. of smoked peppered snack sticks
• Cure included, in the quantity the recipe calls for
• Extra pepper over our original stick blend
• High temp cheddar holds its shape to 400°F
• Choice of natural sheep or 19mm smoked collagen casing
• Seasoning blended and packed by The Sausage Maker in Buffalo, New York
• Works with venison, beef, or pork

10 lb. Peppered Snack Stick Recipe

• 8 lbs. lean venison and 2 lbs. beef or pork trimmings
• The full 6 oz. packet of Peppered Sticks Seasoning
• 2 level tsp. Insta Cure #1
• 1 lb. High Temp Cheddar Cheese

Instructions

1. If you chose natural sheep casings, rinse the salt off under cool water, flush the insides, and soak in cool water in the refrigerator for about 2 hours. Collagen casings need no soaking.
2. Grind all meat through a 3/16" plate.
3. Mix the seasoning and cure into the meat until the spices are evenly distributed.
4. Fold in the cheese last, working gently so the dice stay whole.
5. Stuff into the casings and link to the length you want.
6. Place in a smokehouse preheated to 120–130°F, apply a heavy smudge, and smoke at that temperature for 3–4 hours.
7. Raise the temperature to 165°F and cook until the internal temperature reaches 152°F.
8. Shower with cold water until the internal temperature is at least down to 120°F.
9. Hold in a 45°F cooler for at least 24 hours before eating.

Ingredients

Seasoning: salt, corn syrup, spices, mustard, monosodium glutamate, dextrose, garlic, sodium erythorbate, with no more than 2% tricalcium phosphate added to prevent caking.

Allergens

Milk, from the cheese.

Contains

Monosodium glutamate.

Storage

• Keep the cheese refrigerated. Freezing is not recommended.
• Store the seasoning and cure in a cool, dry place.
• Keep natural sheep casings refrigerated until use, and never freeze them. Collagen casings should be kept refrigerated in their original sealed package.

Shipping

This kit contains cheese. During the warmer months of the year, we ship cheese on Mondays and Tuesdays only. Orders placed later in the week go out the following Monday or Tuesday. Natural casings cannot be shipped outside the United States.

Need the gear?

Browse sausage stuffers and meat grinders, see all high temp cheese, or shop every cheddar sausage kit.