Good ol uncle Helmut left me his black forest stick recipe with me years ago. I added a twist to it and made them teriyaki black forest sticks. Tomorrow they are going to get pecan smoke.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5788.jpg)
Man you have more different ways to make sticks. :)
YOU ARE THE MASTER NEPAS, looks awesome can,t wait to see it finished ;D
Quote from: pensrock on January 08, 2010, 05:51:38 AM
Man you have more different ways to make sticks. :)
Shhhhhh ;D
Its a secret :D :D
BTW going to mail your casings this morning usps priority. They feel better than ones i been getting, maybe cuz they are fresh.
Quote from: pensrock on January 08, 2010, 05:51:38 AM
Man you have more different ways to make sticks. :)
Greg I am beginning to think he uses the same recipe just different names. Occasionally he adds a new ingredient to change it up on us to keep us guessing. Or he would give up the secret receipt for this one. I just received a couple of sticks of collogan casings that should be made into sticks. Hint Hint Nepas
Quote from: Tenpoint5 on January 08, 2010, 06:02:29 AM
Quote from: pensrock on January 08, 2010, 05:51:38 AM
Man you have more different ways to make sticks. :)
Greg I am beginning to think he uses the same recipe just different names. Occasionally he adds a new ingredient to change it up on us to keep us guessing. Or he would give up the secret receipt for this one. I just received a couple of sticks of collogan casings that should be made into sticks. Hint Hint Nepas
:D :D Ya'll are brutal :D
5 lb ground beef 80/20 or 85/15
3 T salt
2 tsp of liquid smoke (very opt)
1 1/2 tsp fresh ground black pepper
1 1/2 tsp mustard seed
1 1/2 tsp fennel seeds, slightly crushed
1 1/4 tsp anise seed
1 1/4 tsp garlic powder
4 oz cold water
3 T of your choice of teriyaki sauce..... to taste
Taste a small amount of the raw meat and adjust to your taste......It wont kill ya :D
Mix all abobe (except meat) with the water, mix well and then mix into meat. Stuff, fridge is up to you.
no cure in this?
Quote from: pensrock on January 08, 2010, 11:59:30 AM
no cure in this?
TYPO
Included in the is 1 level tsp of cure#1..................my bad :D
Quote from: NePaSmoKer on January 08, 2010, 05:59:48 AM
Quote from: pensrock on January 08, 2010, 05:51:38 AM
Man you have more different ways to make sticks. :)
Shhhhhh ;D
Its a secret :D :D
BTW going to mail your casings this morning usps priority. They feel better than ones i been getting, maybe cuz they are fresh.
I hope mine come with the Black Forest Beef Stick recipe and sample included. :D
A local grocery store has a Black Forest Salami that is awesome. It is actually Old Forest Salami Black Kassel and is produced in Canada. Very good stuff..
Black forest sticks hanging.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5789.jpg)
Uncle Helmut would be proud ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5796.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5797.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5798.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5801.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5802.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5804.jpg)
They really got dark in color. :)
Quote from: pensrock on January 09, 2010, 03:17:37 PM
They really got dark in color. :)
Yeah, like a Black Forest :o
Are them the new casings ?
LTS
I got mine finished up today. Hope you do not mind I posted the pic here. I only got a pic of the finished product so no sense starting a new thread.
These are my recipe tweeked with a little more heat. ;D
(http://i253.photobucket.com/albums/hh46/pensrock/snak%20sticks/sticks_1_10003.jpg)
Heck no i don't mind. Them sure look good.
LTS i am using up my older casings first. My wife even said these are good too ;D. Maybe next time just a pinch more ginger.
I'm going to do an experiment on a length of the new casing and hit it with 40 Min's of cold hickory smoke?
I have seen casings that are smoked. I do not know if they are actually smoked or just colored?
Boy oh boy!! Both of those sticks look good. Nice job.
How long did you smoke them??
Quote from: Bavind on January 10, 2010, 04:31:11 PM
How long did you smoke them??
With 5 pucks and heat between 145 ramping to 170* for 9 hours.
Thx for the information I might just try is this week end