After all the sausage I've been making lately, my sons were wondering WHEN I was going to make some slim-jims or beef sticks?
So I ordered a few mixes from AC Legg. I had on-hand some 19mm colored collagen casings so onward.....
Simple set up & ingredients. Got an early start this cool morning, about 5:00 am....
I decided to make two small (5lb) batches on the snack stick mix; one regular flavor, the other BBQ:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/TheMix.jpg)
Two 5lb bags of beef I cut up the night before, partially frozen:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/10lbs_beef.jpg)
First grind using the 4.5mm plate on the cabela:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/1stGrind.jpg)
Since these were small loads I mixed by hand ('old-school'):
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/two_meats.jpg)
All mixed & ready for one final grind:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/two_meats_mixed.jpg)
Final grind through my new 3.0mm plate:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/2nd_grind.jpg)
I used the cabela grinder 'speed stuffer' attachment (designed for diameters less than 20mm) for stuffing these sticks. I usually use the Kirby Cannon for bigger loads—10lbs+ but this method worked out pretty well for a first time.
I ran out of the 19mm collagen casing near the end so grabbed a couple of collagen rings to make two larger sausages:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/stix_stuffed.jpg)
By 7:30 am, they're loaded in the smoker. Plan was to do 2-3 hours of hickory with a progressive increase in the temps:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/stix_hung.jpg)
One hour in...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/1_hoursmoke.jpg)
After nearly four hours,almost noon, the IT reaches 160° so out they come.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/stix_done.jpg)
The larger 'rings' are still hovering around 145° so they still need some more time. They are picking up some nice color.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/rings.jpg)
About an hour later, they hit the 160° mark and I pull them to bloom.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/rings_done.jpg)
Sample time: My sons all tried the sticks & the feedback I'm getting is very good! Real nice texture to the sticks, just the right amount of saltiness. Casings have a good snap. The BBQ is probably my favorite of the two.
All these will sit in my fridge overnight and tomorrow I'll decide how I'll store these stix.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/stix_cut.jpg)
I'm very happy with the results! Considering my last two sausage-making fiascos, I'm glad to have a winner!
—Kevin
Hi Kevin,
Those look fantastic!
Great pictures, too.
Carolyn
Really nice Kevin, I just may have to make some up, between my 2 sons and granddaughters they eat things like this as fast as we can make it...lol
Cut some up & put 'em in a plastic container. poked a few holes in the top and will keep them in the fridge for now.
We'll see how long they last. ;)
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/stix_jar2.jpg)
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/stix_jar.jpg)
NICE! and great pics too!
Great Job.
Kevin
They look great. Nice recovery ;D ;D I knew you would not hide out in the woods too long. Your meat sticks look great. I think you need a 3/8 tube for the cannon. If you make a batch of slim-jims you might consider Greg's spicy stick recipe. I tried some jerky made out of it form Rick and it was great.
Kirby
Looks great Kevin. I know the feeling of not being able to keep them around long. As Pikeman said you have to make atleast one batch of Gregs spicy snack sticks, they Rock!!
Very, very nice...Great Job!!!
Now thats what Im talkin about!
Them sticks look grrrrrrrrrrreat!
Nice lookin sticks
Nice sticks
Poke some holes in the top of your container or you will get some moisture in thar ;D
Quote from: NePaSmoKer on July 13, 2011, 09:18:26 AM
Poke some holes in the top of your container or you will get some moisture in thar ;D
I drilled about a dozen small holes in the top (looks like a large pepper shaker now).
Keeping the remainder of the ropes & rings in brown paper bags in the other fridge for the next 3-4 days so they continue to dry a bit before they get foodsaver'd or put in the container :)
Hey Kevin...where did you order your new # 3 grinder plate from.. you have the same grinder that I have...
Quote from: ghost9mm on July 13, 2011, 09:35:53 AM
Hey Kevin...where did you order your new # 3 grinder plate from.. you have the same grinder that I have...
I asked around several places to see if the plates would fit the cabela. Both LEM & Meat Processing Products.com said their plate(s) would fit so I ordered from LEM (better price).
http://www.lemproducts.com/product/4038/grinder_plates (http://www.lemproducts.com/product/4038/grinder_plates)
I snagged this one: 10/12 PREMIUM SALVINOX STAINLESS STEEL GRINDER PLATE 3MM (1/8") (347SS-SAL) $20.80
Thanks Kevin...I have one on the way...I want to try the meat sticks like you just did...
Quote from: ghost9mm on July 13, 2011, 11:10:34 AM
Thanks Kevin...I have one on the way...I want to try the meat sticks like you just did...
Your welcome!
Some of the other items I wanted to make using the 3mm (fine) plate are bologna & franks—bypassing the 'emulsifying (food processor) step by doing a fine grind 2x.
Quote from: Kevin A on July 13, 2011, 11:24:26 AM
Quote from: ghost9mm on July 13, 2011, 11:10:34 AM
Thanks Kevin...I have one on the way...I want to try the meat sticks like you just did...
Your welcome!
Some of the other items I wanted to make using the 3mm (fine) plate are bologna & franks—bypassing the 'emulsifying (food processor) step by doing a fine grind 2x.
After burnin up my food processor (many moons ago) I've been doin the fine grind x2 or 3 for things that call for emulsifying.
If you have any of the Cabelas grinders you should have gotten all 3 sz plates? Plus the Cyclone stuffer tube set. Here is my fine for my 1hp. 1/8" holes
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01828.jpg)
Quote from: OU812 on July 13, 2011, 11:48:05 AMAfter burnin up my food processor (many moons ago) I've been doin the fine grind x2 or 3 for things that call for emulsifying.
After my 'over-emulsifying' my last batch of franks in the processor, I've heard from some sausage vets that the fine grind works just
fine! ;D
Quote from: NePaSmoKer on July 13, 2011, 12:00:43 PM
If you have any of the Cabelas grinders you should have gotten all 3 sz plates? Plus the Cyclone stuffer tube set. Here is my fine for my 1hp. 1/8" holes
Got all the stuffer tube sets; but the grinder only came with two: 4.5 & 7 mm
Per the Cabelas site:
"The 1hp, 1-1/2hp and 1-3/4hp models have forward and reverse gears. The 1/2hp, 3/4hp, 1hp, and 1-1/2hp grinders include stainless steel fine (4.5mm) and medium (7mm) grinding plates. The 1-3/4hp grinder includes medium (7mm) and course (10mm) grinding plates. All include four sausage-stuffing funnels and a meat-pushing stomper.
Kevin
Your 3/8 stuffing tube and a special adaption along with the spice pck. for German Frankfurters will be in the mail this afternoon. Let me know when you get them so I can explain the adaption I am sending you.
Kirby
Kevin...I just canceled my order for the three mm plate.. I called my son this evening and he said I can get in his machine shop next week so I am going to make the plate using one of the plates that came with the grinder as a sample, and just put 3mm holes in the plate, if you want one let me know I can make two or more if someone wants them...
Quote from: ghost9mm on July 13, 2011, 05:16:55 PM
Kevin...I just canceled my order for the three mm plate.. I called my son this evening and he said I can get in his machine shop next week so I am going to make the plate using one of the plates that came with the grinder as a sample, and just put 3mm holes in the plate, if you want one let me know I can make two or more if someone wants them...
Cool.
That's a lot of holes to drill..... ;D
(http://www.redsticksales.com/images/product/chefschoice/ebay/7505103.jpg)
Kevin...once I set that up on a cnc mill I just stand back and watch...lol
Nice sticks Kevin, and that grind looks perfect from here.
I need to get a 3mm plate too. i have had my time with the emulsifiing too.
Dave