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Meatgistics - Walton's - Community

Snack stick seasonings

Scheduled Pinned Locked Moved Meat Processing
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  • A Offline
    A Offline
    armyguy Military Veterans Veteran
    wrote on last edited by
    #1

    Just curious if anyone has a really good dry rub they like using for their ribs, pulled pork, burgers, etc, and tried using it for snack sticks? Does it work the same like the seasonings made specifically for snack sticks?

    I was tasting some commercial rubs the other day and found one that I thought, d**n this would be really good if I could make the snack sticks taste like this and add some high temp cheese. Just wasn’t sure if it would work or not.

    Also, how much would you add? I plan on using sure cure and an accelerator.

    Thanks in advance.

    DeepwoodsbutcherD S 2 Replies Last reply
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  • DeepwoodsbutcherD Offline
    DeepwoodsbutcherD Offline
    Deepwoodsbutcher Power User Veteran Michigan Team Camo
    replied to armyguy on last edited by
    #2

    armyguy bearded-butcher-blend-seasoning. The Bearded Butchers have a YouTube video where they make snack sticks using their seasoning.

    @deepwoodsbutcher on Instagram

    GrimpuppyG 1 Reply Last reply
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  • GrimpuppyG Offline
    GrimpuppyG Offline
    Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansas
    replied to Deepwoodsbutcher on last edited by
    #3

    Deepwoodsbutcher said in Snack stick seasonings:

    armyguy bearded-butcher-blend-seasoning. The Bearded Butchers have a YouTube video where they make snack sticks using their seasoning.

    Everything they make has the same seasoning in it……

    DeepwoodsbutcherD 1 Reply Last reply
    0
  • S Offline
    S Offline
    Saxman Yearling
    replied to armyguy on last edited by
    #4

    armyguy There is on on the web called Memphis Dust. I use it on all my ribs and pork butt.

    1 Reply Last reply
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  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    wrote on last edited by
    #5

    armyguy
    Interesting. I’d be curious as well.
    Saxman
    What I use exclusively on ribs. Wonderful!

    1 Reply Last reply
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  • DeepwoodsbutcherD Offline
    DeepwoodsbutcherD Offline
    Deepwoodsbutcher Power User Veteran Michigan Team Camo
    replied to Grimpuppy on last edited by
    #6

    Grimpuppy ok?

    @deepwoodsbutcher on Instagram

    1 Reply Last reply
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  • A Offline
    A Offline
    armyguy Military Veterans Veteran
    wrote on last edited by
    #7

    Quick report back. So I made a 1.5lb batch. It came out pretty good but I think I’d cut back a little on how much I added. I used 30 grams for the 1.5lbs. Every rub is going to be different. This is a saltier rub so I’d probably knock it to 20 grams next time. Feedback so far was that it was preferred over the PS seasonings Cajun mix with pepper jack cheese which really surprised me.

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