My process for making beer sticks. AKA Beer slim jims ;D
Your choice of beer. 1 cup. Stir it up some so it gets kinda flat.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01096.jpg)
Cure #1 dissolved in 1oz of distilled water. This method incorporates into the meat better and does not make the beer go funky
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01098.jpg)
Mixes and ECA
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01101.jpg)
One strand of 19mm mohogany collagen on the tube.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01102.jpg)
One continual strand
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01103.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01104.jpg)
Tied and ready for Bighouse smoke ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01105.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01106.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01109.jpg)
How many did you drink while mixing :D
Quote from: lumpy on December 20, 2010, 11:45:41 AM
How many did you drink while mixing :D
After lastnight :D
I only drank the rest that was in the can :-\
Looks great Nepas.
SIA
Lookin gooood!!
Inspiring...looks great. Can't wait for the finish pics!
Hey Nepa is that a lazy Susan under the sausage, if it is you are the man. Will have to remember that trick.
Mickey
Quote from: micman on December 20, 2010, 01:26:36 PM
Hey Nepa is that a lazy Susan under the sausage, if it is you are the man. Will have to remember that trick.
Mickey
Yup that it be ;D
Got the sticks done finally. The smokehouse got to 174* and held steady for 2 hrs ;D
Got em hanging now.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01116.jpg)
Quote from: NePaSmoKer on December 20, 2010, 01:49:24 PM
Quote from: micman on December 20, 2010, 01:26:36 PM
Hey Nepa is that a lazy Susan under the sausage, if it is you are the man. Will have to remember that trick.
Mickey
Yup that it be ;D
I like that idea.
I always learn some thing. Thanks!
Sticks look delicious.
Those look great! I was just wondering if you twist those into links and then tie, and what the advantage is to doing that way, it looks like a lot of folks are going that route
Quote from: DOUG3D on December 20, 2010, 05:26:24 PM
Those look great! I was just wondering if you twist those into links and then tie, and what the advantage is to doing that way, it looks like a lot of folks are going that route
I stuff and tie, collagen dont twist very good.
Quote from: NePaSmoKer on December 20, 2010, 05:33:29 PM
Quote from: DOUG3D on December 20, 2010, 05:26:24 PM
Those look great! I was just wondering if you twist those into links and then tie, and what the advantage is to doing that way, it looks like a lot of folks are going that route
I stuff and tie, collagen dont twist very good.
I can attest to that, I dont even try and twist the collagen casing I just do a half granny knot around the sausage and it works good ;D
Cut and ready to bag and fridge ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01117.jpg)
Dang your makin me hungry!
Lookie gooood!
Those look pleasantly plump. Mmmm boy hungy!! Boy well hungy now.
Quote from: jiggerjams on December 20, 2010, 06:19:20 PM
Those look pleasantly plump. Mmmm boy hungy!! Boy well hungy now.
Musta been the beer :D
Quote from: OU812 on December 20, 2010, 06:28:30 PM
Quote from: NePaSmoKer on December 20, 2010, 06:22:54 PM
Quote from: jiggerjams on December 20, 2010, 06:19:20 PM
Those look pleasantly plump. Mmmm boy hungy!! Boy well hungy now.
Musta been the beer :D
I'm thinkin Whiskey. ::)
i gotta slow on the grain
cuz my wife will slap me i mean i get numb :D
Those look mighty nice.
Plump and nice finish look.
I like it.
Nepa
First those look great. Makes me want to give them a try.
If you don't mind I have a couple of questions. Did you use a mix or is this one of your own recipes? How many pounds of meat did you use and was it pork or beef? What does the ECA do for the sausage?
Kirby
Quote from: pikeman_95 on December 22, 2010, 07:20:17 AM
Nepa
First those look great. Makes me want to give them a try.
If you don't mind I have a couple of questions. Did you use a mix or is this one of your own recipes? How many pounds of meat did you use and was it pork or beef? What does the ECA do for the sausage?
Kirby
This is my own mix for 5 pounds of 80/20 GB.
ECA gives the sticks the tang bite like you get from a store bought slim jim.
Heck Yeah Napas - those babies look awesome!
We need to talk Nepas. You dropped off this little package of snackstixs and my daughter has not stopped reminding me that they tasted just like hot dogs can you make them Dad? What you like them better than the ones I/We make? No but they were good!! I am thinking I am gonna need that recipe