Had a quiet Father's Day morn, so I figured I'd make myself productive & crank out some sausage. Saw Nepa's recipe (Thanks, Rick!) here for the Black smokey Sticks, I had all the ingredients so why not? ;) They wont' be a black as his, but that's okay.
Per the recipe, here's what I used:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/venstix_ingredients.jpg)
I left out the MSG (Accent) due to sensitivity to it in our household. I added 2 tsp of hickory liquid smoke too.
In place of beef or pork, I used some very lean venison steaks.
There were ground through a 4.5mm plate:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/venstix_venGrind.jpg)
For fat, I added a pound (20%) of some nice & smokey pork fat trimmings I had leftover from my cold-smoked bacon batch
(see Bacon thread here: http://forum.bradleysmoker.com/index.php?topic=28647.0 (http://forum.bradleysmoker.com/index.php?topic=28647.0))
This was well-chilled & ground just like the venison.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/venstix_porkfat.jpg)
All well-mixed by hand & ready to be stuffed:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/venstix_mix.jpg)
I'm using some 20mm smoked collagen casings I had and proceeded to get stuffing. Tied up all the ends as they will hang n my smoker.
Using hickory & applewood pellet mix (leftover from my bacon project) and after drying the hanging stix in the smoker for an hour, I upped' the temp and added smoke.
About an hour of smoke so far....
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/venstix_hang.jpg)
Five hours later, 152° IT is reached, so I pulled the sticks.
Onto a rack by a large fan to cool...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/venstix_rack.jpg)
These will sit overnight in the fridge to firm up a bit before I slice them into the 'proper' lengths.
More to come...
Kevin
Those look great!
Looks great Kevin.
They look good!
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Look good Kevin
Them stix look mighty tasty.
Nice job on those. :)
Let us know how they taste.
Really nice Kevin...
Looks good.
Da red hoofin :o
Yes Sir! You done good with them sticks. They look really good.
Got the sticks all sliced. they've firmed up nicely overnight & darkened slightly.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/venstix_sliced.jpg)
They taste very similar to smoked sweet italian sausage ( I love anise & fennel) but with a slight tang I attribute to the venison.
I'm not a big fan of venison, but in this form, it's not bad at all.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/venstix_end.jpg)
Getting crowded...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/venstix_stuffed.jpg)
...and into the fridge they go. These will keep for several weeks, but I'm betting they'll be pretty much gone by the weekend.
Kevin
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/venstix_fridge.jpg)
Just superb! The look great. :)
Wow! My mouth is watering.
-Brian
these look like the long smoked black stix I have been wanting to make for some time that I posted about LONG ago. Do you happen to have the priginal post or recipe that Rick had?
Looks great, nice job.
Quote from: Consooger on September 22, 2012, 03:52:21 AM
these look like the long smoked black stix I have been wanting to make for some time that I posted about LONG ago. Do you happen to have the priginal post or recipe that Rick had?
Here's Rick's recipe:
http://forum.bradleysmoker.com/index.php?topic=28759.msg342287#msg342287 (http://forum.bradleysmoker.com/index.php?topic=28759.msg342287#msg342287)
I didnt use the Accent.
Kevin
YES x 197698769876897567 ;D
Those look amazing! Great job!
I'm salivating all the way from over here!
Mark (in Ottawa)
Man that looks sooo good