Pepper Sticks are the ones people grab by the handful and then pretend they’re only having two. Coarse black pepper, garlic, and our house cure on a beef and pork base, smoked until they have a good snap and that deep cured color. These are the sticks that disappear fastest when you put a bag out at a party.
How To Cook It
Ready to eat. Optional quick grill for warm sticks.
Typical timing: No cooking required. 3–4 minutes on a grill if desired.
- 01They’re fully cured and smoked. Open the bag and eat.
- 02For warm pepper sticks (excellent): toss them on a medium grill for a few minutes, turning once. The fat renders slightly and the pepper crust gets even more fragrant.
- 03They’re also excellent split lengthwise and crisped in a pan like bacon for sandwiches or eggs.
- 04Store any leftovers in an airtight bag in the fridge. They’ll keep for weeks.
Best for: Road trips, hunting, fishing, snacks that don’t need a plate, anyone who likes a proper pepper bite with their cured meat.
What’s In It
Short list. Real ingredients.
Ingredients
- · Beef and pork
- · Coarse black pepper
- · Garlic
- · House cure blend
- · Real smoke
Sourcing: Same meat and smoking process as our summer sausage and other sticks. Made in small batches in the shop.
High protein, shelf-stable until opened. Real peppercorns, not just pepper flavor.
Why Butcher Shop Matters
Mass-market pepper sticks are often soft, overly salty, and taste mostly like smoke flavoring. Ours have a real snap, visible pepper, and actual garlic. They’re the sticks we make for ourselves when we’re working in the shop and need something to grab between tasks.
FAQ
Quick answers.
Are these spicy?
They have a solid pepper bite, but it’s not “hot” in the chili sense. It’s more aromatic and savory than burning.
How long do they last?
Unopened and vacuum sealed, months at room temp. Once opened, a couple weeks in the fridge is easy. They travel very well in a cooler.
Can I cook with them?
Yes. They’re great chopped into scrambled eggs, fried rice, or sliced on pizza before it goes in the oven. The pepper flavor holds up to heat.