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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hot stix (25#) Recipe

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This recipe for Hot stix (25#) is from The Rusch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16.25 # beef or venison
8.75 # pork
1 cup salt
5/8 oz white pepper
7/8 oz black pepper
3/4 oz ground coriander
3/4 oz saltpeter
3/4 oz nutmeg
1/2 oz paprika
1/4 oz mustard
3/4 oz msg, optional
2# powdered milk
5 pints ice water
1 1/2 oz red pepper
1/2 oz cumin
Directions:
Directions:
Grind meat through coarse plate of grinder. Add remaining ingredients and mix well . Grind second time. Pack tightly in shallow pans and cover top with waxed paper forcing out air and refrigerate over night. Stuff in small hog casings. Hang for casings to dry. Smoke to a very light brown color. Remove and cook to internal temperature of 165º. Cool in ice water.

 

 

 

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