Snack sticks are small, flavorful sausages that are typically smoked and dried. They can be made from various meats, including beef, pork, and venison, and are seasoned with a variety of spices. The use of black pepper not only enhances the flavor but also gives the snack sticks a delightful kick.

To make approximately 10 pounds of black pepper snack sticks, you will need the following ingredients:

10 lbs Ground Meat: You can use a mix of 70% lean beef and 30% pork for optimal flavor and fat content.
2 tsp Cure #1: This curing salt helps preserve the meat and gives it a pink color.
4 Tbsp Kosher Salt: Enhances flavor and acts as a preservative.
2 Tbsp Coarse Grind Black Pepper: The star ingredient that gives the snack sticks their signature flavor.
3 tsp White Pepper: Adds a subtle heat.
3 tsp Nutmeg: Provides a warm, aromatic flavor.
3 tsp Celery Seed: Adds a unique taste and texture.
3 tsp Granulated Garlic: For a savory depth.
1 Tbsp Cayenne Pepper: Optional, for those who like a bit of heat.
1/2 C Binder: This can be non-fat dry milk or oatmeal, ground to a flour-like consistency.
1 cup Ice Water: Helps to mix the ingredients and keep the mixture cold.
22 mm Collagen Casings: For stuffing the meat mixture.

Combine Dry Ingredients: In a large bowl, mix the Cure #1, kosher salt, black pepper, white pepper, nutmeg, celery seed, granulated garlic, cayenne pepper, and binder.
Add Ice Water: Gradually add the ice water to the dry mixture, stirring until well combined.
Mix with Ground Meat: Place the ground meat in a separate bowl and pour the seasoned mixture over it. Mix thoroughly, ensuring that the spices are evenly distributed.

Rest the Mixture: Cover the mixture and refrigerate overnight. This allows the flavors to meld.
Stuff Casings: Using a sausage stuffer, fill the collagen casings with the meat mixture, being careful not to overstuff. Tie off the ends securely.

Preheat the Smoker: Set your smoker to 140°F (60°C).
Initial Smoking: Place the stuffed snack sticks in the smoker and smoke for about 4 hours. This low temperature allows the flavors to develop without cooking the meat too quickly.
Increase Temperature: After 4 hours, increase the smoker temperature by 10°F each hour until it reaches a maximum of 160°F (71°C). Smoke until the internal temperature of the sticks reaches 152°F (67°C).
Ice Water Bath: Once done, quickly transfer the sticks to an ice water bath to stop the cooking process.

Air Dry: Allow the snack sticks to air dry for a few hours before cutting them into 6-inch pieces.
Packaging: Store the snack sticks in Zip-Lock bags or vacuum-sealed bags and freeze for long-term storage.

Quality Meat: Use high-quality ground meat for the best flavor and texture. An 80/20 ground chuck works well.
Experiment with Spices: Feel free to adjust the spices to your taste. Adding a bit of hot sauce or different types of peppers can create unique flavors.
Casings: Ensure your casings are soaked in water before stuffing to make them more pliable.

Making black pepper snack sticks at home is a rewarding experience that allows you to customize flavors and ingredients. With the right blend of spices and proper smoking techniques, you can create delicious snack sticks that are perfect for any occasion. Enjoy your homemade treats as a protein-rich snack or share them with friends and family for a flavorful experience!