10 pounds of Greg's spicy beef sticks, still my favorite.
all stuffed into 21 mm casing
(http://img836.imageshack.us/img836/6566/46t5.jpg) (http://img836.imageshack.us/i/46t5.jpg/)
lazy today so on the racks, no one foot tied sticks today
(http://img543.imageshack.us/img543/129/c1vy.jpg) (http://img543.imageshack.us/i/c1vy.jpg/)
into the smoker for dry time going to give these 3 hrs of hickory
(http://img560.imageshack.us/img560/6334/m68y.jpg) (http://img560.imageshack.us/i/m68y.jpg/)
will be back with some more pic's when they are finished.... thanks for lookin
Awesome looking sticks, that first picture made me think of a sausage rail yard.
Looks like a great start! Don't forget the old top to bottom front to back every hour!
Yes I know Smoke has done this before. I mentioned this as a reminder for the newer folks. Doing this rotation does ADD time to your total cook time. Tho there is benefits for rotating racks. You don't overheat and fat out the sausages on the bottom in the back.
Quote from: Tenpoint5 on February 03, 2014, 10:39:43 AM
Looks like a great start! Don't forget the old top to bottom front to back every hour!
Yes I know Smoke has done this before. I mentioned this as a reminder for the newer folks. Doing this rotation does ADD time to your total cook time. Tho there is benefits for rotating racks. You don't overheat and fat out the sausages on the bottom in the back.
yes very important to rotate and turn back to front..... I do this every 45 minutes to 1 hour intervals
here is how they look with 2 hrs of smoke
(http://img585.imageshack.us/img585/6123/7xik.jpg) (http://img585.imageshack.us/i/7xik.jpg/)
Glad I just ate lunch...
Nice haul of sticks
Looks good.
The spicy stick is a good recipe.
sticks all finished up.. It of 155 degrees, with 3 hrs of hickory smoke
(http://img560.imageshack.us/img560/8424/jjpl.jpg) (http://img560.imageshack.us/i/jjpl.jpg/)
(http://img819.imageshack.us/img819/4465/6a71.jpg) (http://img819.imageshack.us/i/6a71.jpg/)
(http://img827.imageshack.us/img827/5037/s30a.jpg) (http://img827.imageshack.us/i/s30a.jpg/)
definitely still one of my favorites sticks..... I add a bit more heat to them then the recipe, but i like spicy.....
Looks fantastic! What was total cook time on that batch?
Going to have to try some snack sticks for my next stuffing adventure. Them things look great.
Quote from: STLstyle on February 03, 2014, 02:51:20 PM
Looks fantastic! What was total cook time on that batch?
dry, smoke and cook took time was 8.5 hrs
1.5 hrs of dry time at 130 degrees ...3 hrs at 145 degrees while smoking them... bumped up
to 165 degrees for 4 hrs till IT of the sticks reached 155 degrees..
Very nice :-X
Seemore
They look great!
Awesome
Nice job, glad you like the recipe. I'm gonna have to make some myself one of these days. Maybe getting laid off for a couple weeks, if so that will give me time to get things going. :)
Quote from: pensrock on February 04, 2014, 12:16:54 PM
Nice job, glad you like the recipe. I'm gonna have to make some myself one of these days. Maybe getting laid off for a couple weeks, if so that will give me time to get things going. :)
Amazingly enough I still haven't made these! They on the tado list. I may have to have 10.5 1/4 make them.
Does anyone have this recipe handy that they could post. I realize it's on the susanminor site but I still can't access it.
10 Pound Recipe •10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
•2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
•1 Tbsp Black pepper
•1 Tbsp Red chili pepper (I used chipotle)
•1 Tbsp Garlic salt
•1 Tbsp Accent (optional)
•2 tsp Cayenne pepper (add more for additional heat)
•1 tsp Paprika
•1-1/2 Tbsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)
•1 Cup water
•6 Tbsp Salt
•1-1/2 Tbsp Sugar
•1 Tbsp Hot sauce (I used Franks Xhot)
•2 Tbsp encapsulated citric acid (optional)
•Sheep or collagen casings 17 – 19mm
5 Pound Recipe•5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% 5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
•1 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
•1-1/2 tsp Black pepper
•1-1/2 tsp Red chili epper (I used chipotle)
•1-1/2 tsp Garlic salt
•2 tsp. Accent (optional)
•1 tsp Cayenne pepper (add more for additional heat)
•1/2 tsp Paprika
•2 tsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)
•1/2 Cup cold water
•3 Tbsp Salt
•2 tsp Sugar
•2 tsp Hot sauce (I used Franks Xhot)
•1 Tbsp encapsulated citric acid (optional)
•Sheep or collagen casings 17 – 19mm
Directions: 1.In a small bowl mix hot sauce, sugar, water and salt together. Stir until sugar and water are completely dissolved.
2.In a separate bowl, mix the rest of the dry ingredients except the encapsulated citric acid. Stir until well blended.
3.Combine wet and dry ingredients with meat and mix well.
4.Just before stuffing mix in encapsulated citric acid, and stuff mixture into prepared casings. Arrange sausage on racks, and place into the Bradley Smoker.
5.Apply smoke for 1 1/2 - 2 hours at a cabinet temperature of 150°F-160°F. Then bump the cabinet temperate up to 175°F until internal temperature measures 152°F. At this temperature you will have a fresh snake stick style. Or you can continue until you reach your desired dryness or dehydrate further for Slim Jim like dryness.
Fabulous, thank you. Yours look so good I've just got to try them.