1 lb Of sirloin 1 Green pepper 1 Zucchini 12 Pearl onions 1/2 lb Mushrooms
MARINADE:
1/2 c Chopped onions 2 tb Sesame seeds 2 tb Peanut oil 1/2 c Soy sauce 1/2 ts Salt 1/4 ts Pepper 2 tb Brown sugar 1 ts Lemon juice Combine the marinade and set aside.Cut and cube the sirloin and add it to the marinade.Marinate for 2 to 3 hours.Preheat the oven to broil.Cut the green pepper into squares and the zucchini into small wheels. Arrange the meat on skewers and the green pepper,zucchini,onions and mushrooms on separate skewers.Broil the meat on a rack 4" from the heat.Brush with marinade and turn every 2 or 3 minutes.The meat should cook for about 10 minutes and the vegetables for about 5 minutes.
How To make Indoor Meat Sticks's Videos
Smoking Snack Sticks AC Legg Old Plantation 25 lb Batch Beef n Pork
Start to finish making a 25 lb batch of smoked snack sticks.
Making the best Venison Snack Sticks (Slim Jim's). Full Process.
Making delicious venison snack sticks everyone loves!
@bassproshops
How to: Venison Honey BBQ Snack Sticks with Cheese | Smoked Snack Sticks for Beginners
#snacksticks #sausagemaking #venison Learn how to make the best venison snack sticks you'll ever try! Chef Jed and Master Meat Crafter Mark Hanni will show you how to make the perfect homemade Venison Snack Sticks with Honey BBQ, High-Temp Cheddar Cheese and Encapsulated Citric Acid.
This is one of our favorite ways to use venison or other wild game, but this recipe can also be adapted for making homemade beef sticks or all pork snack sticks. We recommend using either a small diameter collagen casing or sheep casing, and adding in creamy cheddar cheese and encapsulated citric acid for tanginess.
Your processing time will vary based on your smokehouse, meat block and ambient temperatures. We used the Pro Smoker PK 100 Electric Smokehouse, but as a general rule, we recommend processing your snack sticks with this schedule:
Set smokehouse to 120° F. Dry for ½ hour (no smoke) Increase temperature to 130° F and smoke for 1 hour (dampers closed 75%) Increase temperature to 150° F and smoke for 1 hour Increase temperature to 170° F and remove smoke Cook until internal temperature of the snack stick reaches 155° F degrees Let cool or place in ice bath
SUBSCRIBE: Full Venison Snack Stick Recipe: Pro Smoker PK 100 Electric Sawdust Smokehouse: ----------------------------------------------------------------------------------------------------------- Want more from PS Seasoning?
At PS Seasoning, our craft is flavor. For generations, we’ve dedicated ourselves to crafting the most memorable flavor profiles and experiences. To us, it’s more than just food. No matter what you are creating, we know it will be enjoyed and remembered to the very last bite.
How to Make Smoked Snack Sticks at Home
Chop & Brew goes inside the kitchen and smokehouse of C&B Homebrew Club member Paul Fowler to learn how to make spicy snack sticks at home. [Original postdate: November 5, 2015]
Related Links:
Greg’s Spicy Beef Stick (Inspiration for Paul Fowler’s Recipe)
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How to Make Beef Jerky
I think im addicted to this dehydrator... #shorts
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