{"product_id":"cheddar-peppered-snack-stick-kit","title":"Cheddar Peppered Snack Stick Kit","description":"\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003ePepper 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.\u003c\/p\u003e\n\u003cp\u003eWant the milder original instead? That's our \u003ca href=\"\/products\/cheddar-snack-stick-kit\"\u003eCheddar Snack Stick Kit\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the Kit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeppered Sticks Seasoning, 6 oz.\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure #1, 4 oz.\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigh Temp Cheddar Cheese, 1 lb.\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYour choice of casing\u003c\/strong\u003e — the two ways makers go on snack sticks:\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCasing\u003c\/th\u003e\n\u003cth\u003eWhy pick it\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural Sheep Home Pack\u003c\/td\u003e\n\u003ctd\u003eEdible natural casing with a real snap. Sized for home batches, no peeling, and the most tender natural casing we carry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e19mm Smoked Collagen\u003c\/td\u003e\n\u003ctd\u003eThe industry standard for snack sticks. No soaking, perfectly uniform diameter, and easier to handle in volume\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMakes 10 lbs. of smoked peppered snack sticks\u003c\/li\u003e\n\u003cli\u003eCure included, in the quantity the recipe calls for\u003c\/li\u003e\n\u003cli\u003eExtra pepper over our original stick blend\u003c\/li\u003e\n\u003cli\u003eHigh temp cheddar holds its shape to 400°F\u003c\/li\u003e\n\u003cli\u003eChoice of natural sheep or 19mm smoked collagen casing\u003c\/li\u003e\n\u003cli\u003eSeasoning blended and packed by The Sausage Maker in Buffalo, New York\u003c\/li\u003e\n\u003cli\u003eWorks with venison, beef, or pork\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e10 lb. Peppered Snack Stick Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 lbs. lean venison and 2 lbs. beef or pork trimmings\u003c\/li\u003e\n\u003cli\u003eThe full 6 oz. packet of Peppered Sticks Seasoning\u003c\/li\u003e\n\u003cli\u003e2 level tsp. Insta Cure #1\u003c\/li\u003e\n\u003cli\u003e1 lb. High Temp Cheddar Cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eIf 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.\u003c\/li\u003e\n\u003cli\u003eGrind all meat through a 3\/16\" plate.\u003c\/li\u003e\n\u003cli\u003eMix the seasoning and cure into the meat until the spices are evenly distributed.\u003c\/li\u003e\n\u003cli\u003eFold in the cheese last, working gently so the dice stay whole.\u003c\/li\u003e\n\u003cli\u003eStuff into the casings and link to the length you want.\u003c\/li\u003e\n\u003cli\u003ePlace in a smokehouse preheated to 120–130°F, apply a heavy smudge, and smoke at that temperature for 3–4 hours.\u003c\/li\u003e\n\u003cli\u003eRaise the temperature to 165°F and cook until the internal temperature reaches 152°F.\u003c\/li\u003e\n\u003cli\u003eShower with cold water until the internal temperature is at least down to 120°F.\u003c\/li\u003e\n\u003cli\u003eHold in a 45°F cooler for at least 24 hours before eating.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSeasoning: salt, corn syrup, spices, mustard, monosodium glutamate, dextrose, garlic, sodium erythorbate, with no more than 2% tricalcium phosphate added to prevent caking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMilk, from the cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMonosodium glutamate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the cheese refrigerated. Freezing is not recommended.\u003c\/li\u003e\n\u003cli\u003eStore the seasoning and cure in a cool, dry place.\u003c\/li\u003e\n\u003cli\u003eKeep natural sheep casings refrigerated until use, and never freeze them. Collagen casings should be kept refrigerated in their original sealed package.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShipping\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis kit contains cheese. During the warmer months of the year, we ship cheese on \u003cstrong\u003eMondays and Tuesdays only\u003c\/strong\u003e. Orders placed later in the week go out the following Monday or Tuesday. Natural casings cannot be shipped outside the United States.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNeed the gear?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrowse \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-stuffers\"\u003esausage stuffers\u003c\/a\u003e and \u003ca href=\"https:\/\/sausagemaker.com\/collections\/meat-grinders\"\u003emeat grinders\u003c\/a\u003e, see all \u003ca href=\"https:\/\/sausagemaker.com\/collections\/high-temp-cheese\"\u003ehigh temp cheese\u003c\/a\u003e, or shop every \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-making-kits\"\u003echeddar sausage kit\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Natural Sheep Home Pack","offer_id":50637870104715,"sku":"CH1-PS6-SHHP","price":44.99,"currency_code":"USD","in_stock":true},{"title":"19mm Smoked Collagen","offer_id":50637870137483,"sku":"CH1-PS6-SC19","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/pepper-sticks-sausage-kit-with-natural-sheep-casings.jpg?v=1791939498","url":"https:\/\/sausagemaker.com\/products\/cheddar-peppered-snack-stick-kit","provider":"The Sausage Maker","version":"1.0","type":"link"}