Homemade Twiggy Sticks!
Homemade Twiggy Sticks!
Ingredients
- 1.5 kg beef mince
- 200 g pork fat
- 100 ml water
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon mustard powder
- 1 teaspoon ginger powder
- 1 teaspoon curing salt #1, (pink curing salt)
Instructions
- 1
In a large mixing bowl, combine the beef mince, pork fat, water, paprika, black pepper, garlic powder, onion powder, salt, cayenne pepper, mustard powder, ginger powder, and curing salt #1 (pink curing salt).
⏱️ 5 min
- 2
Using your hands, thoroughly mix all the ingredients until they are well combined and the mixture is uniform. This ensures the flavors are evenly distributed.
⏱️ 15 min
- 3
Carefully load the prepared meat mixture into a meat gun or sausage stuffer.
⏱️ 5 min
- 4
Extrude the meat mixture through the meat gun to form thin, uniform sticks directly onto wire racks. Ensure there is some space between each stick for even smoking.
⏱️ 10 min
- 5
Preheat your smoker to 70°C (158°F). Once preheated, carefully place the racks with the extruded meat sticks into the smoker.
⏱️ 5 min•🌡️ 70
- 6
Smoke the twiggy sticks at 70°C for 2 hours. Monitor the temperature to ensure it remains consistent.
⏱️ 120 min•🌡️ 70
- 7
After smoking, remove the sticks from the smoker and let them cool completely on the wire racks. This can take about 30 minutes.
⏱️ 30 min
- 8
Once the twiggy sticks are fully cooled, use a sharp knife to cut them into smaller, bite-sized pieces.
⏱️ 5 min
- 9
Serve your homemade twiggy sticks and enjoy them as a snack or appetizer.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Twiggy Sticks!
- 1.5 kg beef mince
- 200 g pork fat
- 100 ml water
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon mustard powder
- 1 teaspoon ginger powder
- 1 teaspoon curing salt #1, (pink curing salt)
Instructions
- 1
In a large mixing bowl, combine the beef mince, pork fat, water, paprika, black pepper, garlic powder, onion powder, salt, cayenne pepper, mustard powder, ginger powder, and curing salt #1 (pink curing salt).
⏱️ 5 min - 2
Using your hands, thoroughly mix all the ingredients until they are well combined and the mixture is uniform. This ensures the flavors are evenly distributed.
⏱️ 15 min - 3
Carefully load the prepared meat mixture into a meat gun or sausage stuffer.
⏱️ 5 min - 4
Extrude the meat mixture through the meat gun to form thin, uniform sticks directly onto wire racks. Ensure there is some space between each stick for even smoking.
⏱️ 10 min - 5
Preheat your smoker to 70°C (158°F). Once preheated, carefully place the racks with the extruded meat sticks into the smoker.
⏱️ 5 min•🌡️ 70 - 6
Smoke the twiggy sticks at 70°C for 2 hours. Monitor the temperature to ensure it remains consistent.
⏱️ 120 min•🌡️ 70 - 7
After smoking, remove the sticks from the smoker and let them cool completely on the wire racks. This can take about 30 minutes.
⏱️ 30 min - 8
Once the twiggy sticks are fully cooled, use a sharp knife to cut them into smaller, bite-sized pieces.
⏱️ 5 min - 9
Serve your homemade twiggy sticks and enjoy them as a snack or appetizer.