Jalapeno Sticks







  • 9 lbs ground beef; either 85/15 or 90/10 lean
  • 1 lb pork butt or pre ground unseasoned pork
  • 1 cup cold distilled water
  • 1 cup non fat dry milk
  • 5 Tbsp salt
  • 2 tsp cure #1 (level teaspoons)
  • 4 Tbsp jalapeno pepper powder
  • 4 Tbsp dehydrated jalapeno pepper. Its about 1/4 cup
  • 4 Tbsp dehydrated bell pepper
  • 2 Tbsp paprika
  • 2 tsp granulated garlic
  • 2 tsp allspice
  • 17-19mm collagen casing or 26mm sheep or hog


    1. Grind or mix pre ground meats together. In a separate bowl, incorporate all dry ingredients with the water and stir well. Pour mixture into meat and mix very good. Next place meat mix into stuffer; stuffing the casings to any length you wish Refrigerate the stuffed casings overnight.
    2. Pre heat your smoker to 130°F (smoke generator on BUT NO SMOKE) vent 1/2 open, no water in the pan. Hang sticks in smoker for 1 hour or until the casings feel dry to the touch, then bump heat to 150°F, start applying smoke for 2 hours. On the third hour increase the temperature to 170, with 2 more hours of smoke. Continue with the 170°F heat until the internal temperature of the sticks reach 152°F – 155°F.
    3. Upon reaching the internal temperature, turn heat and smoke generator off. Let the sticks hang until they are shrivel and are cool to the touch; then take them out of the smoker. No need to shower these.
    4. Cut sticks to the length you like and vacuum seal. They can be frozen for up to 6 months.
    5. Note: if you’re going to refrigerate some sticks use a glass or plastic gallon container with holes in the top for air circulation.

Additional Recipe Information:

      1. You can use 9lbs of venison and 1lb of beef fat to replace the ground beef and ground pork if you wish.