You wanna slim jim recipe do ya :D
For 10 pounds. If you want a 5 pound batch just cut everything in half
10 pounds of lean beef, any type of cut will do.
2 level tsp Cure#1, If doing 10lb mix cure with 2 Tbs water, 5lb mix with 1 Tbs water, mix to dissolve. Add into meat with other items.
4 Tbsp paprika
6 tbsp ground mustard
1 1/2 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
1 tsp ground celery seed (you can grind this a tad if you like)
1 Tbsp mace
1 tsp granulated garlic
1 Tbsp granulated onion
2 1/2 ounces salt or 3-4 Tbs to taste
1/2 tsp marjoram
1 tsp ground ginger
1/4 cup Molasses or Black Strap or Dark corn syrup or cane syrup, whichever you like.
6 ounces Fermento or powdered buttermilk. You can also use ECA If you dont have the other 2. And if you dont have any just run down to the store and get some buttermilk, Use 1.5 cups for 10 lbs and 3/4 cup for 5 lbs of meat. Dont mix the cure into the BM.
Add all above and mix very well.
Stuff into 17-19mm collagen casings. Smoke as normal
Great, there goes my boyish figure! ;D
Sounds great there Nepas
Thanks for the recipe Rick. This just took the pole position for my first snack sticks adventure. Sounds delish!!
Don't know how I missed this, but I got it now.
Thanks
Ready for tomorrow with maybe some other ingredients ;D Undecided on fermento or ECA and adding any GP. Dont have no granulated onion so using powder.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00393.jpg)
What no granulated onion? Exactly how deep is your snow?
With my tail tucked... can I have a taste please? ;D
Quote from: TestRocket on February 02, 2011, 05:36:39 PM
What no granulated onion? Exactly how deep is your snow?
With my tail tucked... can I have a taste please? ;D
We have about 14" but thats combined with the past couple storms.
Sure you can taste,
nepas - Before you read this, you should understand that the devil made me write this (the devil in the tequila bottle)...Quote from: NePaSmoKer on January 26, 2011, 12:36:57 PM... For 10 pounds. If you want a 5 pound batch just cut everything in half
So that's how they do that! I always kinda wondered.Quote from: NePaSmoKer on January 26, 2011, 12:36:57 PMStuff into 17-19mm collagen casings.
So then for 5 pounds do you use 8.5-9.5mm casings or half-length 17-19s?
Quote from: Ka Honu on February 02, 2011, 06:05:26 PM
nepas - Before you read this, you should understand that the devil made me write this (the devil in the tequila bottle)...
Quote from: NePaSmoKer on January 26, 2011, 12:36:57 PM... For 10 pounds. If you want a 5 pound batch just cut everything in half
So that's how they do that! I always kinda wondered.
Quote from: NePaSmoKer on January 26, 2011, 12:36:57 PMStuff into 17-19mm collagen casings.
So then for 5 pounds do you use 8.5-9.5mm casings or half-length 17-19s?
:D :D
Hurry up April
That's good comedy right there.
Copy and pasted that one in my "Book of Nepas Secrets" ;D Thanks!!!
Did the same.
Thanks, Rick! :)
Made the 5 lb batch this morning.
I tend to make the sticks tight when stuffing. I show you what happens in one of the pics.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00415.jpg)
In the big smoker.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00416.jpg)
1 hour holding steady, The casings are pretty tacky now.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00419.jpg)
In keeping with Bradley i'm doing this for now.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00418.jpg)
So when i went to the garage to start the smoke this happened to one of the sticks. I got the casing to tight and then tied it. Result when the meat expands the casing pops.
Time to improvise ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00424.jpg)
WOOPS. ;D
Using my ET (which is rare for me) but it beats going out in the cold and ice to check temps :o Only used the ET like 4 times. Think i'm going to put it in the items for sale/trade.
Held steady for hours. Yeah thats the pool out there :o
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00425.jpg)
Getting close to coming out.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00426.jpg)
Now blooming. Paper bag fridge for a couple days. Even the casing malfunction ones :D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00427.jpg)
Nepas, Mr and I have been wanting to try making snak sticks for some time.
I think we have all the ingredients on hand, and just got the stuffing tube we ordered from SIA.
I think that is a sign for us to make some sticks, and soon!
Mrs
Quote from: seemore on February 03, 2011, 06:16:44 PM
Nepas, Mr and I have been wanting to try making snak sticks for some time.
I think we have all the ingredients on hand, and just got the stuffing tube we ordered from SIA.
I think that is a sign for us to make some sticks, and soon!
Mrs
Cool beans ;D
Post away.
Here are the sticks i did today.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00433.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00432.jpg)
Looks killer!!!!! :)
Not bad for a beginner!! ;D
I'm drooling....my lord those look good...bring some to NOLA? Please? Long flight for us...Bob will want a few!!! ;D
When you say "lean beef", are you talking 80/20 GB or do you need to go leaner?
Pete
Quote from: pwaldman on February 15, 2011, 07:27:23 PM
When you say "lean beef", are you talking 80/20 GB or do you need to go leaner?
Pete
Yes
80/20 is my norm on all GB sticks. You can use 85/15 or even 90/10 but they are going to be kinda dry, some like them dry,
I made these yesterday and they were good. The only problem I had was a little bit of a bitter aftertaste. I'm not sure what it was but it might be the cheap paprika or ground mustard I'm using. What kind do you use? Can you think of anything else that might be giving me that bitter aftertaste?
Thanks in advance
Mike
Those look great Rick! I just keep telling my self "one day, one day you'll be making sausage"
Quote from: smoke em if you got em on July 14, 2011, 08:01:21 AM
I made these yesterday and they were good. The only problem I had was a little bit of a bitter aftertaste. I'm not sure what it was but it might be the cheap paprika or ground mustard I'm using. What kind do you use? Can you think of anything else that might be giving me that bitter aftertaste?
Thanks in advance
Mike
Are you using table salt, with Iodine in it?
That will give ya a bitter after taste, almost a tin taste.
Quote from: smoke em if you got em on July 14, 2011, 08:01:21 AM
I made these yesterday and they were good. The only problem I had was a little bit of a bitter aftertaste. I'm not sure what it was but it might be the cheap paprika or ground mustard I'm using. What kind do you use? Can you think of anything else that might be giving me that bitter aftertaste?
Thanks in advance
Mike
If not the 'iodized' salt, using a cheap or old
paprika and/or Mustard will definitely contribute to a bitter tasting product. Use the best & freshest you can get. Cost a bit more, but considering the time & $$ invested, I want to use only quality ingredients.
(http://www.hotshoppe.com/images/products/szeged_sweet.jpg)
(http://www.thenibble.com/reviews/main/condiments/mustard/images/coleman-ig-230.jpg)
OK I confess. Yes I used table salt. The funny thing is I have uniodized salt in the cabinet but I didn't realize I needed to use it instead of table salt. So I guess I should always use the uniodized salt when making sausage or jerky.
Yes I used cheap paprika and mustard. You are right. It is a shame to spend all that time and money on a project and then ruin it by using cheap ingredients. Sometimes I have a hard time finding the good stuff at the local stores. I think I see a trip to Penzeys in my near future.
Thanks for your help.
Mike
Any suggestions on what smoke to use on these? I was thinking hickory or crown royal but I have apple, maple, special blend and cherry also.
JJ
I decided to go with Sonny sauce.....Crown Royal :D
Quote from: jiggerjams on November 20, 2011, 07:40:46 PM
I decided to go with Sonny sauce.....Crown Royal :D
;D ;D ;D Can't go wrong with that. ;D