Doing 5lbs of 85/15 all beef sticks today. 2 hours of hickory starting temp of 145*
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Gots 2 lbs to do also.
nepas
God I need to buy a stuffer. Looks good Chris.
NePaS,
What do you use for a hanging rod, and how tight do you pack your casings? I was using 3/8" or 1/2" dowel rod, but when looping the beef/venison sticks I had issues with the casings breaking because they were possibly packed too tight.
Any remedies on how to fix that or how tight to pack the casings? I was stuffing the clear collagen casings with my meat grinding attachment, holding slightly to make sure the pack was good. Do you think I over did it? (That is why my last batch I posted was cut and laid in the trays.)
Rick
Got them done. Almost a record time for me ;D
Going to do a test. This small batch cold water rinse.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5754.jpg)
This part cooling at room temp. Lets see which ones shrivel more?
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5755.jpg)
nepas
Quote from: RickWL63 on January 05, 2010, 11:37:34 AM
NePaS,
What do you use for a hanging rod, and how tight do you pack your casings? I was using 3/8" or 1/2" dowel rod, but when looping the beef/venison sticks I had issues with the casings breaking because they were possibly packed too tight.
Any remedies on how to fix that or how tight to pack the casings? I was stuffing the clear collagen casings with my meat grinding attachment, holding slightly to make sure the pack was good. Do you think I over did it? (That is why my last batch I posted was cut and laid in the trays.)
Rick
I use a Stainless Steel bell shape sausage stick. I think it was like $14.99 from Butcher-Packer and 48" long.
It does sound like your casings were stuffed to tight. I stuff just until the coil wrinkles come out of the casing. Nothing wrong with racking the sticks.
nepas
Looks great Rick. I made some stainless sausage hangers at work but for sticks I like to rack them.
I need to try some of those. They look great!
Good old uncle Abe and his stick recipe ;D
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Looks good NePas, as always. ;D
So which one shriveled the most?
Quote from: OU812 on January 05, 2010, 03:25:48 PM
Looks good NePas, as always. ;D
So which one shriveled the most?
:D :D
I forgot to take a pic but the room temp sticks shriveled more. No biggie they all taste the same huh :D
Looks great Rick. Can't wait to get out of this 20 below crud at work and get home to make some more myself. The stuff really goes fast around our house. We sure do enjoy your pictures and posts.
Pat and Ann
Quote from: NePaSmoKer on January 05, 2010, 03:30:32 PM
Quote from: OU812 on January 05, 2010, 03:25:48 PM
Looks good NePas, as always. ;D
So which one shriveled the most?
:D :D
I forgot to take a pic but the room temp sticks shriveled more. No biggie they all taste the same huh :D
Kinda figured it would but I had to ask.
I did almost the same test but hung some outside in freezing temps on my drying rack and some in the ice bath.
The ice bath turned out a better looking product.
So, did you grind the beef yourself, or was this from 85/15 ground beef from the store? What were your spices? And you smoked just 2 hours? Did you get internal temp? Look great, I need to do a run of beef sticks!
I cant help but notice the nice new looking smoker, is this a virgin Bradley you are breaking in ?
LTS
Quote from: anderson5420 on January 05, 2010, 09:46:08 PM
So, did you grind the beef yourself, or was this from 85/15 ground beef from the store? What were your spices? And you smoked just 2 hours? Did you get internal temp? Look great, I need to do a run of beef sticks!
1. I didnt have time to grind my own. At times up here store bought GB is cheaper than whole meat. This was 85/15 ground chuck store bought.
2. Spices...........well thats kinda a secret receipt topic :D ;D
3. 2 hours of smoke is plenty in the Bradley. Now if i was doing these in my smokehouse i would use 2 pans which is about 4 hours. REASON, My smokehouse has a larger volume to fill with smoke.
4. IT, Yes I always get the items i smoke to the IT or close to it.
Quote from: love the smoke on January 06, 2010, 05:23:15 AM
I cant help but notice the nice new looking smoker, is this a virgin Bradley you are breaking in ?
LTS
Well kinda.
It was an early Christmas present from all 4 of my kids. It was seasoned and this is only like the 4th smoke in it. Been too damn cold in the garage for me ;D ;D
I see! Well, let's play 20 questions! Does it look something like this?
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:
Quote from: anderson5420 on January 06, 2010, 01:04:09 PM
I see! Well, let's play 20 questions! Does it look something like this?
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:
UMMMMM NO
The recipe you posted is pens recipe. My post on this batch was different.
Anderson,
You have to find a secret on ol Nepas to get him to give up his secret receipts!! Either that or you can do what I do. Beg!!
Hmmm...so odds are not good that I will find it by searching here or at Old's Place, and it is not just that my "search" skills lack? ::)
Quote from: Tenpoint5 on January 06, 2010, 10:09:00 PM
Anderson,
You have to find a secret on ol Nepas to get him to give up his secret receipts!! Either that or you can do what I do. Beg!!
You will find some of his secret receipts but you never know which one he is using and when he is a sneaky ol bird!! LOL
Quote from: Tenpoint5 on January 07, 2010, 06:01:10 AM
You will find some of his secret receipts but you never know which one he is using and when he is a sneaky ol bird!! LOL
Hmmm, I think we can narrow that down to mean turkey or chicken. ;D