Well I was sitting at home thinking..... I've got a few days and nothing planned and nothing to do. So I decided to make some new kind of sticks. For now I'm not going into the details or what I'll call them. If they are as good as I think they will be I'll share the name and recipe. I think its something no one has tried yet. At least I have never seen it tried before.
Greg's experimental sticks, going into the smoker: @ 130 F and 2 hrs 40 minutes of oak smoke.
(http://i253.photobucket.com/albums/hh46/pensrock/snak%20sticks/PC240040.jpg)
More to come after they are finished.
I also am making about 15 pounds of smoked sausages tomorrow. And since I had a couple pounds of leftover ground pork I whipped up some breakfast sausage. I did not take any pictures of the breakfast sausage cause I'm not smoking it so it just looks like any other fresh bulk sausage.
Recipe for my Breakfast sausage.
I have done this with venison before and it was real good. This time I used 100% pork and its great as well.
Greg's Venison Breakfast Sausage
3 pounds ground venison
3 pounds ground pork butt
3 Tbls. salt
2 tsp. pepper
1 Tbls. sage
2 tsp. thyme
1 tsp. cayenne (I now use about 1-1/2t)
1/2 tsp. ground ginger
NICE
Them's a secret :D
looks good i cant wait to hear what it is
If they are half as good as the Gregs Spicy Snack Sticks they will be great....looking forward to this recipe.
SIA
The results are in....... Greg's Fire-n-Ice BBQ Sticks. :)
FIRE - from the cayenne and chipotle peppers. ICE - because I used the Icemans Sauce :)
This was my last jar of Ice's sauce. :'(
Nepas - have you ever tried BBQ sauce in sticks before?
I do not remember ever seeing this done, but I have been wrong before. Only once before though. ::)
I started with the Spicy Stick recipe, modified it some and added a new ingredient: Recipe below.
(http://i253.photobucket.com/albums/hh46/pensrock/snak%20sticks/PC250048.jpg)
This opens up a wide variety of sticks from Icemans sauce to CT.
I can see CT turkey sticks in the future......
Coming out of the smoker:
(http://i253.photobucket.com/albums/hh46/pensrock/snak%20sticks/PC240041.jpg)
(http://i253.photobucket.com/albums/hh46/pensrock/snak%20sticks/PC240042.jpg)
As they come out of the smoker they are ready to eat as a beef stick but I wanted it to be more like a slim jim texture so I put them in the dehydrator for about six hours.
Out of the dehydrator:
(http://i253.photobucket.com/albums/hh46/pensrock/snak%20sticks/PC250044.jpg)
Cut up and ready to enjoy.
(http://i253.photobucket.com/albums/hh46/pensrock/snak%20sticks/PC250046.jpg)
Recipe:
Greg's Fire-N-Ice BBQ Sticks
5 pounds 85/15 ground beef or venison/fat mix.
1 tsp. Pink Instacure
3 Tbls. salt
2 tsp. black pepper
2 tsp red pepper, I use chipotle pepper
1-1/2 tsp. garlic salt
2 tsp. sugar
2 tsp. cayenne pepper (add more for xtra heat)
1 tsp. smoked papkria (unsmoked is fine as well)
1/2 cup water (mix with cure)
1/2 cup Icemans BBQ sauce or your favorite sauce. Ice's sauce has a little kick to it. Mmmmm
I put them into a preheated smoker at 130F for an hour.
Then bumped it up to 140 and smoked for 2hr 40 minutes. (next time 3 hours) I used oak, (next time hickory)
After the smoke I bumped it up to 160F till they were done.
Optional: I then put them into the dehydrator at 155F for about six hours to remove more moisture.
This looks awesome! I have had BBQ snack sticks up in Duluth, MN a while back and they were great, kind of forgot about them till now :) I will give this a try, just wish I had some of that Sop'n Sauce :(
SIA
WOW WOW WOW Those looks so good thanks for the recipe thats gonna be my next batch
Those look and sound killer!! I definately want to give that a try :)
That's a great Idea Greg!! I just need a bottle of Ice's sauce.
CT TURKEY STICKS.. Ding! Ding! Ding!
What does Iceman's sauce taste like? Any tang to it like vinegar? (like in Memphis style sauces)
Quote from: squirtthecat on December 25, 2010, 06:47:50 PM
What does Iceman's sauce taste like?
Whatever elixir of the gods taste like, its indescribable
LTS
QuoteWhat does Iceman's sauce taste like?
There is vinegar in it but not overpowering because it also has molasses. It has habenero peppers in it to spice it up some. Its really hard to describe, I would suggest using your favorite spicy sauce and go from there. That is the beauty of the recipe, depending on the sauce and how much you use, the flavor can change with each batch. This is my last jar so next time I'll have to try something else, maybe John Boy and Billy's hot style sauce?
Nice Greg, going to do these.
Sent from my HTC Liberty using Tapatalk
Sounds nice. I got some Sonny Bryant's burnt ends sauce that should add a nice sweet counterpoint.
Jim
Casper almost licked a hole in my screen, looks like these are first on my list when I get to Fl which will be real soon
Those look great Pens, great idea :)
Carolyn
What IT do you consider done?
That is just off the chain.
What a great idea.
Thanks for the post.
Greg, just when I think I have this snack stix makin down to a science you go and throw in another twist. It was fine following one recipe and now you go and add BBQ sauce to it. Do you have any idea as to how many GOOD BBQ sauces are out there? I can see that this is going to get harder and harder trying out each sauce in my cabinet then having to go out and buy others to see if they work better in the stix than the last bunch. I have about 1 cup of Stubbs sitting in the fridge I guess I will have to start with that one and then crack open some of the sauces that I got in the Christmas exchange. This is going to be fun.
Every time i get on the computer i got look at those pics this rookie question has been rackin my brain but what does the dehydrator do to the sticks(other than make them dyer) does change the taste at all thanks
QuoteWhat IT do you consider done?
Same as sausages, 148-152F
QuoteEvery time i get on the computer i got look at those pics this rookie question has been rackin my brain but what does the dehydrator do to the sticks(other than make them dyer) does change the taste at all thanks
No it does not change the taste, just makes them more like a slim jim rather than a fresh beef stick.
Sailor, thats the beauty of this idea. So many different sauces, meats, seasonings who knows where it will end? ;D
I still like the CT turkey sticks idea, not sure when I may get around to trying it out.
Tony, Why would you want to leave all that nice snow to go to Fla.? ;) ;D
newbie question ......what kind of casing did you use ?
WOW they look great :)
Did you use ECA? I'm thinking of doing a batch with CT.
No ECA in this, just what was in the recipe posted. I think I would add a little more sauce next time. I can taste it cause I know its in there but only one guy at worked guessed it had BBQ sauce in it.
This recipe is a weiner oops I mean winner. Nicely done and thanks for sharing.
Greg, what do you think of using your recipe and 1 cup of CT for the water and BBQ sauce?
I think CT would work fine, I still would use a little water to mix the cure into.
Well it sounds like the doors are open welcoming the addition of barbecue sauce to the mix. This makes me think of another post of a pantry that had a bounty of bbq sauces in it. If that member is a sausage maker they just hit the jack pot.
I'm gonna try it this weekend with a little pork mixed in and I decided on 1 cup of CT based on Greg saying half cup of BBQ didn't give enough taste. I'll use a little water for the cure. More to come.
Pens,
I am unabashedly stealing this recipe concept. This weekend I am doing ground turkey jerky and going to spike it with CT and Head Country rub and Jan's Dry Rub. This should be interesting.
Thanks for the idea.
Np problem Larry, Thats why I posted it and said to use your own sauces . Let me know how they come out. You planning to use and 'fat replacer' in with the turkey? Just wondering so they do not get too dry.
I'm not planning to use any fat replacer as the turkey is a 92/8 mix. I'm thinking between the 8% fat that is in it plus the water and CT that it shouldn't dry out. Still trying to decide if I'm going to add any non-fat dry milk, a jerky "secret" NePaS shared with me.
so i had try this recipe out, sounded way to good. just finished stuffing and will smoke tomorrow. will let you know how they turn out.