I Made Smoked Snack Sticks WITHOUT Casings — Mild, Spicy & Jalapeño Cheddar

Описание: Today I’m making smoked beef & pork snack sticks without casings — three flavors: mild, spicy, and jalapeño cheddar. These are easy to make, packed with flavor, and perfect for a pellet grill.

Snack sticks are one of my favorite smoked snacks, and skipping the casings makes them even easier. For this cook, I’m blending beef and pork for better flavor and moisture, then forming the sticks and smoking them low and slow.

In this video you’ll see:
How to make no-casing snack sticks
Beef vs pork flavor and texture differences
Three seasoning profiles: mild, spicy, and jalapeño cheddar
Smoking temps and tips to avoid drying them out

🔥 Smoked on a pellet grill
🥩 Beef + pork blend
🌶 Jalapeño cheddar favorite

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Beef Snack Sticks - Casing-less Beef/Pork Snack Sticks – 3 Flavors

RECIPE:
2 lb beef + pork batches (per flavor)
🥩
Meat Ratio (per batch)
For best flavor & moisture:
• 2 lb total meat, made of:
○ 1 lb (16 oz) ground beef
○ 1 lb (16 oz) ground pork

This gets you the beef-forward taste with a pork richness.
🔧
Base Mix (per 2 lb batch) X 3
Use this for all three flavors, then add flavor-specific seasonings.
• 2 lb meat (beef/pork blend above)
• 1 tbs Morton Tender Quick Cure
• 2 Tbsp ice water
• ½ tsp Kosher salt
• ½ tsp black pepper
• ¼ tsp sugar
• ½ tsp minced garlic
• ½ tsp onion powder
• ½ tsp Worcestershire sauce

FLAVOR VARIETIES (All scaled for 1 lb)
🔵
1. Mild Snack Sticks (1 lb batch)
Add to the base mix:

• ¼ tsp mustard seed
• ¼ tsp celery seed (optional)
• ¼ tsp coriander
• ½ tsp smoked paprika
• Dash of Red Pepper Flakes

🔥
2. Spicy Snack Sticks (1 lb batch)
Add to the base mix:

• ¼ Black Pepper
• ½ tsp cayenne
• ½ tsp chipotle or Sriracha powder
• ½ tsp chili powder
• ¼ sugar

🌶🧀
3. Jalapeño Cheddar (1 lb batch)
Add to the base mix:

• 2–3 Tbsp diced jalapeño (fresh or pickled; pat dry)
• ½-1 cup Shredded cheddar
• ¼ tsp cumin
• Extra ¼ tsp garlic powder
• Optional: 1 tsp jalapeño brine (reduces dryness and boosts flavor)
Note:
Fresh jalapeños benefit from a quick 2–3 minute sauté to remove excess moisture.
🧵
NO CASING METHOD — “FORMED” SNACK STICKS

Formed Stick Mold (perfectly uniform)
Use:
• Jerky gun (best option)
• OR shape by hand into ½–¾” diameter logs
• OR press into silicone “snack stick mold”

Smoking Instructions (Casing-less)

1. Preheat pellet smoker to 150°F (or lowest setting).
2. Place formed sticks on wire racks for airflow.
3. Smoke in stages:
○ 150°F for 1 hr (drying stage)
○ 160°F for 1 hr
○ 170°F for 1 hr
○ 180°F until IT hits 155°F
4. Cool down:
Since there’s no casing, skip the ice bath. Just cool on the rack.
5. Dry:
Let sit at room temp 1–2 hours to deepen color.
🧊
Storage

• Fridge: 1 week
• Vacuum sealed: 2–3 weeks
• Frozen: 6 months
• Jerky-style dry-out (extra 1–2 hrs at 165°F): stores longer

00:00 - Intro
00:21 - Welcome
01:23 - The Tools
02:22 - The Meat
02:54 - The Base Seasonings
04:04 - The Mild Flavor Seasonings
04:21 - The Spicy Flavor Seasonings
04:32 - The Jalapeno Cheddar Flavor Seasonings
04:45 - Mix it all together
06:08 - Cover and Refrigerate
07:38 - Makin' the sticks
09:50 - Get the Snack Sticks on the smoker
11:41 - Checkin' the internal temp
12:16 - There Done!
13:06 - The Taste!
14:21 - Prost!