Snack Sticks

Fireline Jack Sticks

Jalapeño Pepper Jack Style Snack Sticks

• Spicy
• Cheesy
• Smoky
• Bold

Internal temp

152°F (67°C)

Smoker temp

130-175°F (54-79°C)

Casing size

19-21 mm

Casing

All Natural Sheep Casings

Bloom

1-2 hours

What goes in it

• Kosher Salt
• Cure #1
• Coarse Black Pepper
• Garlic Powder
• Onion Powder
• Cayenne Pepper
• Paprika
• Sugar
• Jalapeño Powder
• Ice Cold Water
• High-Temp Pepper Jack (1/4" cubes)

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder

How it's made

1. Grind meat through a 1/4" plate.
2. Add dry seasonings to ground meat and mix to distribute evenly.
3. Dissolve cure in ice cold water, then add to meat. Mix until tacky — the meat should feel sticky and cling to your hand.
4. Fold in high-temp pepper jack cheese by hand — do not over-mix.
5. Stuff into 19-21mm all natural sheep casings.
6. Hang at room temperature for 1-2 hours to bloom. The casings should feel dry to the touch.
7. Place in smoker and dry at 130°F for 1 hour.
8. Raise to 150°F and apply smoke for 2 hours.
9. Raise to 175°F until internal temp reaches 152°F. Important: Do not let your smoker exceed 180°F. Even if your smoker is set at or below 180°F, the actual temperature can spike higher — monitor closely.
10. Cold shower immediately to prevent cheese from melting out. (Optional — an ice bath is not required. It is personal preference; many just let them cool at room temp, or outside in cold weather. Just cool them down promptly.)
11. If snack sticks are softer than you prefer, hang them in the fridge or a cool dry area for a few days to firm up and dry out to your liking.

Wood

Hickory · Cherry · Mesquite