I have been in the jerky mode this weekend. Made 5 lbs of Greg's spicy sticks. I used Alabama Wild Fire (OU812) for the hot sauce. The spice is about right, may kick it up a notch next time. The ECA is a bit strong. Will have to cut that back some next time. My biggest issue, is the collagen casing. I used Cabela's brand. It seems a bit chewy. Can anyone give advice on casings? Also, texture of the meat is not quite what I expected. I am wondering if maybe I should run the ground beef through the grinder after mixing all spices and then add ECA right before stuffing.
(http://i762.photobucket.com/albums/xx270/dtaggie/16a772a8.jpg)
Stuffed and rested in the fridge over night
(http://i762.photobucket.com/albums/xx270/dtaggie/54257c1d.jpg)
After 1:40 0f Pecan and brought to IT of 152*.
(http://i762.photobucket.com/albums/xx270/dtaggie/d6ac4d81.jpg)
Close-up
They look good, but the resting in the fridge is probably what made the casings not right.
On sticks I stuff and smoke same day.