Snack Stick, Birria, Pork and Beef

Ingredients

• PS Seasoning’s No. 470 Birria Snack Stick Seasoning
• 12.5 lbs. of Beef
• 12.5 lbs. of Pork Trim
• 1 “B” Package of Seasoning & Cure
• 1 1/2 cups of Distilled Ice Water
• 2.5 lbs. High-Temp Cheese (optional)
• 22-24 mm Natural Sheep or 21 mm Collagen Casings

Directions

Initial breakdown aiming for 75/25

1. 25 Pounds Total weight of sausage
2. 250 lbs. (6 lbs. 4 oz.) Fatback
3. 375 lbs. (9 lbs. 6 oz.) Lean Beef
4. 375 lbs. (9 lbs. 6 oz.)Lean Pork

Meat Prep

1. Cut meat into 2” pieces and freeze for 15-20 minutes. Grind all meat once through 3/8” plate and then refrigerate for 5-10 minutes then grind again through a 3/16” plate.
2. Add water to cure and then add to meat. Add seasoning package and mix thoroughly for 4-6 minutes or until meat becomes tacky.
3. Add in high-temp cheese and/or other add-ins.

Stuffing

1. Stuff into 21mm Mahogany Collagen Casing or 22-24mm Sheep Casing.

Blooming

1. Let them rest overnight, uncovered (preferably hanging) in the fridge before smoking to let the flavors bloom.
2. Pull the sausages out of the fridge and let stand at room temp for 1 hour before smoking to help eliminate condensation on the sausage..

Wood

1. Let’s start with pecan and cherry (oz?) then next time maybe hickory

Smoking Procedure

1. Drape sausages on v-sticks with the pieces not touching and insert temperature probe(s) into sausage(s).
2. (My test - added step) Smoke at 110 F for 30 to 60 minutes to dry out a bit.

Increase to 130 degrees F for 1 hour.

1. Increase to 150 degrees F and smoke for another hour.
2. Finally increase temperature to 170 degrees F and process without smoke (wood should be done by now anyway) until internal temperature reaches 155 degrees F.
3. Cool Down:
4. Ice bath for about 10 minutes.

or…

1. Allow the sausages to cool at room temperature until internal temp reaches 110 degrees F (about an hour and a half to two hours). This part of the blooming process helps develops a nice red color.

Refrigerate

1. Now place in refrigerator to cool down to 40 degrees F overnight.

Vacuum Pack

1. Pull from the refrigerator and let sit at least an hour or two before vacuum packing so we don’t get moisture in the vacuum pack.

Notes

3 Tbsp seasoning to ⅛ tsp cure per 1 pound meat