Snappy Jalapeño & Cheese Beef Stick

[@jallen717]

I always enjoy the link town paet of the sausage episodes. Its always a fun way to show the casing. I always have a smile on my face after linktown. 😊

[@AgeofAnderson]

It takes me a good bit of extra time to put it in there(My editing skills are mediocre at best) but this comment make it worthwhile. Thanks!

[@jallen717]

@@AgeofAnderson It's always fun. I appreciate it.

[@Billbobaker]

Love your new mixer, these beef sticks look amazing.

[@richardcaldwellbrewery9596]

My Deer Mr Anderson You the Man Again From Canada Quebec . You explaine evrerthing i just love making these extra Jalapeño sticks again YOU THE MAN Mr Anderson

[@AgeofAnderson]

Thank you very much!

[@pmgn8444]

Made the older recipe a last month ago! They were yummy! 😋

[@brwhyon]

These look great, gonna have to try a batch, nothing wrong with some cheesy smokey hot sticks. I just vac sealed a batch of Pfefferbeiser, amazing flavor, I think you would like it. If you want the recipe I used let me know. Sausage and recipes are always better shared.

[@AgeofAnderson]

Sounds great! I'd love a new recipe. You can shoot it to me on my Instagram if you like. instagram.com/ageofanderson

[@timconnolly7496]

Nice. You got the LEM Big Bite Grinder. I love mine. Great recipe.

[@AgeofAnderson]

I love it!

[@Lake_Superior_Agates]

Once again….great video! Just used this recipe on a batch of mixed venison, beef and pork but didn’t add cheese. Within that batch I did plain, jalapeno, habanero and a small amount with bbq for my daughter. Jalapeno and habanero are excellent! Thanks for making these videos….it definitely makes it easier for some of us. Happy Holidays 🎄

[@AgeofAnderson]

I love a spicy stick. Thanks for the comment!

[@hottopicswithheather]

Awesome video!!! 🙌🏻🥰

[@strawberryymvvn]

WOOHOO AGE OF ANDERSON POSTED!!!! 🗣🗣

[@stevecox552]

Damn good video again ,,,, NICE JOB!!! will be trying these soon.

[@badgimp4577]

Cant wait to make this!!!

[@eddiehall5644]

Just to make sure I got this right am I supposed to all ways figure my percentage of cure Number one by The weight of my meat, spices and liquids getting ready to dive into this I have learned a lot watching your videos really enjoy them thanks in advance have a great year

[@AgeofAnderson]

Yes. the cure should always be weighed against the weight of all the other ingredients and used at the correct percentage.

[@bobb.4169]

Hey Anderson bro love the hawk ! Fairly new to your channel and its way cool. Love the Head cheese episode 😜 I'll be trying this stick recipe for sure dude. Press on ! Merry🎄 Christmas

[@AgeofAnderson]

Thanks for watching and the comment! I just put a fresh head in the refrigerator. Not sure what I'll use it for yet.

[@donbuffalo5754]

Have you ever done the snack sticks or summer sausage with a smoke tube and then finish them in a sous vide bath?

[@AgeofAnderson]

I have not, but it should make a decent snack stick. I'd probably let them air dry for several days after they were cooked to dry out the casings and give them a nice snap. Thanks for the question.

[@badgimp4577]

I wish I was on your gift list!

[@TuRDhurst1]

Thanks for this video!! I've been looking for a good jalapeno snack stick video. I will be making them this weekend but with venison and fatback. I will be using soy protein instead of milk powder, will the ratio be the same?

[@bobbyblazes4398]

Looks great! The last time I tried it was good but the casings got an off putting white fat on the outside. I take it the ice bath/hanging would change that?

[@AgeofAnderson]

Fat on the outside usually means that at some point during the cook, they got too hot. The fat will render pretty quickly at temperatures above 180°, and it will start to run out of the meat and gather on the casing. If it happens when they are still in the smoker, it's too late, but the residual heat can cause it even after they come out of the smoker and the ice bath will stop that from happening. Thanks for the question!

[@bobbyblazes4398]

@AgeofAnderson Thank you for the response! That actually makes sense, I was running at 225 with a stick burner as I normally do for everything. I will adjust and appreciate it. Subscribed,cheers

[@ronaldbell190]

Love the channel. Enjoyed this video as I’m getting ready to make taco flavored and cheese sticks. I will also be making a jalapeno and cheddar sausage link. Hope to get your skills at stuffing. What casings did you use for these. I also noticed I just up the road from you.

[@AgeofAnderson]

@@ronaldbell190 I use 21mm collagen casings for snack sticks. Any smaller and it is nearly impossible to get them through the stuffer. Early on, I wrecked a stuffer trying to make a Slim Jim sized stick.

[@yourface3154]

Delicious! Bend/Redmond here.

[@AgeofAnderson]

Love the high desert!

[@andyb1205]

Thanks for sharing another awesome video! I'd love to pick your brain some time about your smoker. I recently found a brand new unopened one (identical to yours) on Marketplace. I've been having a lot of trouble with one of the burners constantly going out. Have you ever had problems with the burners on that unit?

[@AgeofAnderson]

I had another of the same for several years before I had this one and one of those burners went out permanently. This one hasn't had any issues thus far.

[@andyb1205]

Gotcha. I've sort of just been letting it go and running off of one burner. It's keeping it hot enough. I can't figure out why it keeps going out nonstop though. Maybe it's better with just one for lower temps haha@@AgeofAnderson

[@BBQ_LOVER]

Question my good sir. I hope you see this or if anyone has any idea. For snack sticks I don’t have a smoker or anything and my oven goes down to 170 would that be okay for a few hours and just raise the temp little by little? Have you ever experimented with an oven?

[@AgeofAnderson]

It will work in the sense that they will cook through. They will be different in texture, but I think they'll be tasty. It sounds like a good thing to try out, at least.

[@tommybenoit2356]

Is it possible to age these sticks in a cooler instead of room temperature?

[@AgeofAnderson]

Just uncovered in the refrigerator works very well.

[@BigWood76]

What are your thoughts on the mixer, worth it or not? I’ve been kicking around the idea of getting one. Thanks

[@AgeofAnderson]

Worth it! Especially when there is a sale running. I resisted for a long time, but I had to switch up due to a bum hand, so when I saw a 20% off sale, I jumped on it. This gets the mixing done in much less time and with much less effort.

[@rickeybabian8599]

Absolutely awesome 😎 🇺🇸🦅🔥👏🏻👏🏻👏🏻👏🏻👏🏻😋🤤❤

[@AgeofAnderson]

Thanks!

[@rickeybabian8599]

@@AgeofAnderson you make me want to run out and buy a meat grinder 😁❤️👍🏻😎🇺🇸🦅🔥🔥🔥🔥🔥🔥

[@TheInvisibleOne1026]

Anderson 4 PRES!!!

[@AgeofAnderson]

I like "King" better.😁

[@TheInvisibleOne1026]

@@AgeofAnderson 👑

[@Lyndsgo]

Do you have a vegetarian version of this?

[@AgeofAnderson]

I'm working on a version using lilacs with a smattering of sarcasm.

[@harrywarren5081]

Looks great but written recipe omits curing salt.

[@AgeofAnderson]

Got it. Thanks!

[@stevencox75]

the world dumbing down to make it easier for Americans