Well here i guess i gotta make em again.
Im only doing 3 lbs this time.
Beef total 2 lbs
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bsst.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bsst2.jpg)
Poke, 1 lb
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bsst1.jpg)
Its like 90* today so the ground is going to go in the fridge for a bit.
Here is the recipe for 5 lbs. You can make all beef or a combo of beef pork or venison/pork even
5 lbs ground steak or 3.5 ground beef and 1.5 ground poke
7.5 tsp salt
1 t cure 1
2 t Accent (opt) if you add this only use 5 t salt
2 tsp of liquid smoke (opt)
4 t black pepper
2.5 t mustard seed
2.5 tsp fennel seeds, slightly crushed
1 1/4 t anise seed
1 1/4 t garlic powder
17-20mm collagen casing
If you want you can mix and fridge the mix overnight, stuff next day. Stuff at your desired lengths or hang, smoke these at no higher than 175. The amount of smoke you want is your decision. Im going to put 4 hours of smoke to mine.
You using that Black Forest Black Angus Beef huh!
Quote from: Tenpoint5 on June 13, 2012, 01:21:39 PM
You using that Black Forest Black Angus Beef huh!
ya
found some
Them little black forest angus hoofers are really black :o
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bfang.jpg)
I'll try those soon!
Went to buy some Black Forest Black Angus, but they had just sold out...
:) :) :)
My snack stix casings should be here any day and this weekend I am going to make up a batch of this. I sure hopes I can find that black angus beef :o
Looks good. Fortunately living in the Northeast, we have Black Angus at most of the larger supermarkets and butcher shops.
Got home in enuff time to stuff em and get em in the smoker.
Little darker.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bffang1.jpg)
20mm smoked collagen
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/scbf.jpg)
Decided not to tie or hang on racks this time.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/brbfang.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bfangcl.jpg)
PID running at 130 to start.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/smokbfang.jpg)
Is it the Accent that makes the meat so dark? Looking good!!!
Quote from: Keymaster on June 14, 2012, 11:30:38 AM
Is it the Accent that makes the meat so dark? Looking good!!!
No
Its das black forests das angus da hoofen ;D
Oh I'm watching this one!
Yippie.......My package arrived with my casings. I will be making this Saturday morning. Now I need to fined a Black Angus :o
Looking good!
In the smoker, still gots some time yet.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/insmk.jpg)
Quote from: Sailor on June 14, 2012, 03:15:33 PM
Yippie.......My package arrived with my casings. I will be making this Saturday morning. Now I need to fined a Black Angus :o
If you find it let me know! :)
Those look great.
Go to da black forest and search for Bardawulf. He is the keeper of das black angus da hoofen. There you will have to help him drink his 6L of black hefeweizen. When you are finished he will tell you the recipe for da black forest sticks. Listen carefully.
;D ;D
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/blfsj99.jpg)
Day or so in the fridge and they should get darker.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/blfvsl.jpg)
Quote from: NePaSmoKer on June 14, 2012, 11:08:21 AM
Decided not to tie or hang on racks this time.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/brbfang.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bfangcl.jpg)
PID running at 130 to start.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/smokbfang.jpg)
Now your gettin the hang of it. ;D
Things that make you go Hmmmm?? Maybe you should BRINE them a little to get them to darken up some!!
At the end of each stick did you seal the casing in some way, or just squeeze it flat?
Quote from: pmmpete on June 14, 2012, 09:00:38 PM
At the end of each stick did you seal the casing in some way, or just squeeze it flat?
Just pinch the ends while stuffing and repeat.
Incredible how dark they get. I would have never thought...
Nice sticks Rick!
Nice looking sticks
Very enlightening,Thank You,NePa
I knew they would get darker in the fridge.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dahoof.jpg)
Ready for some hoofin :o
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dhoofp.jpg)
I just made these and they didn't get nearly as dark, how did you get them so dark?
It's all in the meat and the secret receipt!
Hah still doesn't help my cause here