The beloved Aussie twiggy stick

EASY/MEDIUM | 24 HOURS PREP | 240 MINS COOK | SERVES 2-4

Whether you call it twiggy, beef, meat or salami stick, we can all agree that you usually eat way to many of these tasty morsels. 

Normally the twiggy stick in Australia is a single serve item wrapped in a plastic/foil packet that costs $1-2. Like most things food, you can make it at home for less money and they taste just as amazing if not better.

One of my favourite things about making twiggy sticks at home is the fact you can use a Bunnings calking gun to pipe out the mixture! I will admit at first I got some funny looks in the kitchen as it looked like I was applying sealant to the splashback, but that is half the fun.

An optional step to enhance longevity is to add cure #1 as per the ratio detailed on the packaging. Whilst not necessary, it certainly helps if you are making a large batch that won't get demolished in the first 3 hours.

(Bunnings caulking gun $11.90)

INGREDIENTS

To make 1kg

• 500g pork mince

• 500g 3 star beef mince

• 100g wagyu fat or fat trimmings (optional if your mince is to lean)

• 5 tsp Oz Dirt

• 5 tsp Backyard BBQ

• 2 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tbsp WorcestershIZER sauce

• 2 large cloves garlic (crushed)

** if you don't have Oz Dirt or Backyard BBQ you can substitute with:

• 3 tsp garlic powder

• 3 tsp onion powder

• 2 tsp smoked paprika

• 1 tsp chili powder

Extras:

• cure #1 if you have access, at ratio stipulated/kg

METHOD

STEP 1

Mix all ingredient for approx 5 mins until it feels tacky and starts to coagulate. 

STEP 2

Spoon mixture into caulking gun and "caulk" onto wire racks leaving 1cm gain in between each strip of meat.

STEP 3

Place racks into fridge overnight as that will help the mixture form its shape. 

STEP 4

Place the sticks into the smoker or oven at 150F/65C for 3-5 hours, or until they change to a red colour and are firm to the touch. 

Top Tips For Young Players:

1. If you want to add cure#1 ensure you stick to the ratio stipulated on the packaging.
2. Store in the fridge and vac seal any bulk holdings you may have!
3. if you use the oven, I would add a touch of liquid smoke to the mixture

If you have any questions, tips or tricks on the recipe we would love for you to leave a comment below.