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SMOKEHOUSE RECIPE
SNACK STICKS
Type:
Batch Size:
Sausage
25 lbs.
Ingredients
● 15 Lbs – Beef Trims or Venison
● 10 Lbs – Pork trims
● 3-4 Cups – Distilled Water
● Snack Stick Seasoning & Cure
for 25 lbs meat
● 21mm Collagen Casings or
Natural Sheep Casings
Pro's Choice: PS Seasoning
● Original Snack Stick Kit
Includes Seasoning, Casings
& Cure
● Hot Snack Stick Kit
Includes Seasoning, Casings
& Cure
Smoking Procedure
1. Preheat smoker to 110°F on Smoke mode with dampers wide open.
2. Hang snack sticks on smoke sticks (avoid overcrowding for optimal airflow).
If you don't have smoke sticks, snack sticks can be laid directly on racks.
3. Insert meat probe to monitor temperature.
4. Dry snack sticks at 110°F for 2 hours.
5. Increase temperature to 120°F, run 1 hour.
6. Fill pan 3/4 full with sawdust and dampen thoroughly with water.
Form mixture into a funnel shape and place on the heating element.
7. Increase temperature to 130°F. Set dampers to 2/3 closed, run 1 hour.
8. Increase temperature to 140°F, run 1 hour.
9. Carefully remove sawdust pan and increase temperature to 150°F, run 1 hour.
10. Increase temperature to 160°F, run 1 hour.
11. Increase temperature to 180°F and run until internal temperature of snack sticks
reaches 155°F. (1-3 hrs)
12. Remove snack sticks from smoker and place in an ice bath until internal temperature
drops to 100°F.
13. Hang snack sticks at room temperature for 2 hours to bloom.
14. Store in refrigerator up to 2 weeks or freezer up to 6 months.
18
Pro Smoker®: Owner's Manual - Pro Classic Smokehouse
Total Time:
22-24 Hours
Preparation
1. If using sheep casings, prepare by rinsing, then
soaking in warm water for 30 minutes.
2. Grind beef (or venison) and pork together once
through a 3/8" plate.
3. Re-grind once through a 3/16" plate.
4. Add seasoning to meat and mix for 2 minutes
until fully incorporated.
5. Mix cure with water, then add to meat block.
6. Continue mixing for an additional 5-7 minutes until
meat block becomes very tacky.
7. Load meat block into stuffer and stuff into casings.
8. Rest snack sticks in fridge overnight to allow flavor
and cure development.
9. Line smoker drip tray with new aluminum foil.
SMOKEHOUSE RECIPE
WHOLE HAM
Type:
Batch Size:
Pork
16-18 lbs.
Ingredients
● 16-18 LB – Whole Ham (uncured)
● Cure - Pre-measured for weight
of ham
● Seasoning, if desired
Pro's Choice: PS Seasoning
● Speed Cure
● Maple Meat Cure and Brine Mix
● Apple Pie Rub
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed.
2. Place ham in a stockinette and then tie it to a smoke stick. Hang the ham on the top
rung in the smoker.
If you do not have a stockinette or smoke stick, you can place the ham on a rack in your
smoker. We recommend a stockinette for best results.
3. Place a meat probe in the ham to monitor temperature.
4. Run until internal temperature reaches 90°F. (3-4 hours).
5. Fill pan 3/4 full with sawdust and dampen thoroughly with water and then form into a
funnel shape. Place the pan on the heating element.
6. Smoke for 3 hours.
7. Carefully remove sawdust pan and change the setting to Cook. Increase the temperature
of the smoker to 225°F. Fully close dampers.
8. Cook until the internal temperature of the ham reaches 150°F. (4-5 Hours)
Pro tip: If using sauce, baste generously last 30 minutes of cooking.
9. Remove from the smoker and rest 1 hour before slicing or cooling completely.
© 2023 Pro Smoker
pro-smoker.com - Phone:
Total Time:
9-10 Days
Preparation
1. Pat ham dry with paper towel.
2. Follow curing instructions that come with your
cure – usage will vary based on cure and weight
of the meat.
3. After curing, remove ham from brine and rinse
well with cold water.
4. Pat dry with paper towel and place in fridge
overnight to dry out.
5. Remove ham from the fridge and season topically.
Rest at room temperature while the smoker
preheats.
6. Line smoker drip tray with new aluminum foil.
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