Jalapeno & Cheese Sticks Snack Sticks: Start to Finish.

This man sounds like the only adult whose hopes and dreams were never crushed.

this man sounds like hes never frowned in his life. I love it.

Not sure why this was in my recommended but I’m definitely not upset about it

I'm drunk at 2am and want to make this now

Nothing more satisfying then watching a man enjoy his own hard work

There is some understandable confusion concerning the weight to volume conversions. This is due to the different densities of the various ingredients. For example, salt is far more dense than powdered milk so 6 tablespoons of salt weighs about the same as 1-1/4 cups powdered milk(depending on the brand). I recommend weighing everything when curing meats. The powdered milk can also be left out if you are concerned with lactose. Thanks to everyone for watching!

I'd pay $5 for one of those right now. OMG they look perfect.

12:29 : It comes to a point in every mans life when he got to take this advice

I am going to make these this weekend. Here is the recipe for anyone looking for it (hopefully I did not miss anything). Jalapeno & Cheese Snack Sticks (15LBS) • 150g or 1 ¼ cup -Dry Milk Powder • 17g or 3 tsp Cure #1 • 15g or 2 TBSP Garlic Powder • 150g or 6 TBSP Salt • Hot Sauce or Jalapeno Powder • Dehydrated Jalapenos and High Temp Cheese • 1 ½ cups cold water • Casing – your choice Directions: 1. For 15 lbs use two-part lean to one part fatty. Grind on the plate you want for the texture you desire. 2. Mix all dry ingredients together well. Add in half the seasoning and mix. 3. Add the remaining seasoning and the hot sauce and cold water. 4. Add the dry Jalapenos and mix well. Add until you have enough Jalapeno I a small test piece 5. Fry a small patty to test the seasoning, adjust if necessary. 6. Add the High temp cheese and mix well. 7. Let this sit overnight 8. Put the meat into a stuffer and stuff accordingly 9. Pop any air bubbles that may be in the casing 10. Let the sausages hang out for about an hour and a half 11. Move to the smoker and start the smoker at 120° to dry the casing for about an hour and a half 12. Move smoker temp to 140° start the smoke and add a water pan, let this go for an hour and a half 13. Move smoker temp to 150° start the smoke and add a water pan, Continue smoking/drying at 150° for 2 to 6 hours. 14. When you are ready to finish, add a temp Probe and bump the smoker to 170° to 180°. 15. When the internal temp reaches 155° pull the snack sticks (if they get to a higher temp the fat will render out. 16. Cool down by adding to an ice water bath or use another method to coo/stop the cooking.

If you have dehydrated jalapeños and a coffee grinder, then you have jalapeño powder.

These look amazing. Thanks for sharing the whole process!

If the Jalapeno's don't make you cough you know there isn't enough in the meat mix. LOL

As soon as you coughed I knew you had the perfect amount of jalapeno!HAHA Great video! cant wait to try the recipe!

Those chimes when you sprinkled the seasonings got a chuckle out of me. PLEASE do more of these if you haven't already. I am LOVING making my own jerky and snack sticks this year. Ain't nothing wrong with using wild game in place of beef/pork either.

These are my favorite snack sticks! I can never get enough of it. I've made them from beef as well.

Amazing work. Keep doing what you're doing my friend. We all appreciate it greatly!

This gotta be one of the coolest “cooking” videos I have ever watched

Y'all americans got it figured out, man is over here talking about fire proof cheese. Y'all truly do live in 2030.

What a bloody brilliant 15 minutes that was. Thanks for the up load can’t wait to check out the rest of your videos

This is the voice that always convinces me to play Carnival games I'm destined to lose at. He just makes everything sound so fun....