2024 NMPA 1st Place
Pepper Stick Seasoning
Pepper Stick Seasoning
The 2024 NMPA 1st Place snack-stick blend, cure pack in the bag.
- 2024 NMPA 1st Place
- Seasoning plus cure pack for 25 lb, or scale to 5 lb
- Beef, or venison and beef, 85 to 90% lean
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Holiday gift? Order by December 17 for Christmas delivery.
Blended in Nebraska since 1928 · Local pickup in Bellevue available at checkout
About Pepper Stick Seasoning
Black and red pepper with garlic and onion over a savory base, built for homemade pepper sticks with real bite. One bag and its cure pack handle a 25 lb batch of 85 to 90% lean beef, or venison and beef, and the recipe below scales it to 5 lb. This is the blend that took first place.
Great on
- Pepper sticks
- Snack sticks
- Snack sticks with cheese
- Summer sausage
Size One bag with cure pack · seasons 25 lb
Goes well with
Mild Jerky Seasoningmake a batch of each$10.95
Hot Jerky Seasoninga hot batch$10.95
Summer Salami Seasoningthe next smokehouse project$14.00
Hickory Bacon Curecure your own bacon$9.00
How to use
How to use
Follow the bag ratio for a 25 lb meat block. For a home batch, scale to 5 lb and keep the salt and cure discipline the bag specifies. Stuff, smoke, snack.
One bag and its cure pack season 25 lb of 85 to 90% lean beef, or venison and beef. For 5 lb, weigh out exactly one-fifth of the seasoning and one-fifth of the cure pack on a gram scale.
What's in it
What's in it
Seasoning: Salt, Corn Syrup Solids, Spices, Monosodium Glutamate, Dextrose, Garlic, Sodium Erythorbate, less than 1% Tricalcium Phosphate.
Cure: Salt, Sodium Nitrite (6.25%), Dextrose, less than 2% Propylene Glycol, less than .001% FD&C Red #40.
Not certified gluten-free. The cure contains sodium nitrite: use only at the rate on the bag.
Why it works
Why it works
This is the blend that took first place at the 2024 NMPA. If you make one batch of snack sticks this year, make it with this.
Recipe
Recipe
Pepper Stick: 5 lb home batch
The bag is sized for a 25 lb batch. For 5 lb, use exactly one-fifth of the seasoning and one-fifth of the cure pack. Weigh them; the cure contains sodium nitrite and the ratio matters for safety.
1. Weigh the full seasoning bag and cure pack, divide each by 5, and measure those amounts. Reseal and date the rest.
2. Whisk the seasoning and cure into one-fifth of the mixing water the bag calls for (distilled). Pour over 5 lb cold ground meat, 85 to 90% lean.
3. Mix 5 to 7 minutes until tacky. Cover and refrigerate overnight.
4. Next day, work in about 1/2 cup distilled water, stuff into snack-stick casings and hang in the smoker with air space between sticks.
5. Smoker schedule from the bag: 100°F with vents wide open for 1 hour or until the casings are dry. Upper damper 1/8 open, lower 2/3 open, 110°F for 2 hours. 130°F for 2 hours. Remove the smoke pan, 150°F for 1 hour. Then 170°F until the sticks read 152 to 155°F inside.
6. Spray with cold water until below 100°F, pat dry, refrigerate uncovered 24 hours. Cut and snack.
Full product details
Full product details
Experience the bold, peppery, and savory taste of Frisco Brand's Pepper Stick Seasoning. Our seasoning is meticulously crafted for those who love to make their own pepper sticks, a popular snack known for its rich flavor and satisfying bite. This blend combines the heat of black and red pepper with garlic, onion, and other spices to create a perfectly balanced, zesty flavor profile. Ideal for crafting homemade pepperoni sticks, it’s a must-have for both seasoned and aspiring charcuterie enthusiasts. Frisco Brand's Pepper Stick Seasoning is your key to unlocking intensely flavorful, homemade pepper sticks that are perfect for snacking any time.
