Here goes my second try.
4 pounds of beef
1 pound of pork
7 teaspoons of salt
4 tablespoons of pepper
2 tablespoons of garlic
2 tablespoons of onion
2 tablespoons of paprika
2 teaspoons of encapsulated acid
1 teaspoon of cure
1/4 cup of soy sauce
The mix
(http://img.tapatalk.com/a6937b16-7347-eb6b.jpg)
The grind
(http://img.tapatalk.com/a6937b16-756e-b8fc.jpg)
Mixing
(http://img.tapatalk.com/a6937b16-7585-527e.jpg)
(http://img.tapatalk.com/a6937b16-75b6-ba66.jpg)
Stuffing
(http://img.tapatalk.com/a6937b16-75c9-8c63.jpg)
(http://img.tapatalk.com/a6937b16-7695-73da.jpg)
Not the best stuffing, but i was trying to just pinch the ends and not using string.
Tried for taste and was great.
(http://img.tapatalk.com/a6937b16-770b-8c41.jpg)
Must have missed the Black Forest black Angus beef..
:) :) :)
Looking good!
Going to leave them @155 till tomorrow morning.
(http://img.tapatalk.com/a6937b18-a401-d1fc.jpg)
Nice looking sticks. Might I suggest not using the large temp probe as I have found it gives to many false readings. If you have a THERMAPEN it works a lot better. I kinda know how long it should take the sticks to get to 152 degrees and start taking temps of the sticks about 1 hour before I think they are done. Some finish before the others but are all with in an hour of each other.
Looks good Sam. How did they turn out? Anything you would have added/deleted from this recipe?
Looks good SG
Sent from mobile smoke device. The stars at night :o
Quote from: devo on June 21, 2012, 02:19:16 AM
Nice looking sticks. Might I suggest not using the large temp probe as I have found it gives to many false readings. If you have a THERMAPEN it works a lot better. I kinda know how long it should take the sticks to get to 152 degrees and start taking temps of the sticks about 1 hour before I think they are done. Some finish before the others but are all with in an hour of each other.
Left them all night and there @ 147!!!
Wish I had a Thermapen, but all I have is a cheap version that is not too accurate.
I tried some and they are great.
(http://img.tapatalk.com/a6936dea-13b5-274a.jpg)
Consistency is not the best or what I've seen from the masters. :). The meat was probably too lean and I used no binder.
Quote from: Sam3 on June 21, 2012, 03:11:36 AM
Looks good Sam. How did they turn out? Anything you would have added/deleted from this recipe?
For me flavor is right on, but the consistency needs some work.
Nice Sam...
Looks good.
So this is the final product:
(http://img.tapatalk.com/a6936dea-9ba2-6eb6.jpg)
(http://img.tapatalk.com/a6936dea-9bb7-0ad7.jpg)
They turned out very good. After they had cooled and sat for a bit, texture greatly improved. They are dry, but in a good way! The collagen has a nice snap and the flavor a good balance with a tangy after taste.
They look great! I like sticks to be on the drier side so would be perfect for me!
Ain't nuffin wrong with them. Yep an overnight in the fridge helps with texture for sure. You done good!
Gracias!
8 hours in the smoker until 152 and twelve in the dehydrator @ 160.
:) :) :)
Those sticks look really good
Quote from: SamuelG on June 21, 2012, 05:32:45 AM
Quote from: Sam3 on June 21, 2012, 03:11:36 AM
Looks good Sam. How did they turn out? Anything you would have added/deleted from this recipe?
For me flavor is right on, but the consistency needs some work.
Sam
I like my meat sticks a little drier then some. If you like the taste then the texture is next. Looking at your cut shots and the shot that you made of the finished mix. I would guess if you boost your fat content and add a little more moisture to the mix the meat will bind a little better. You can still dry the finished sticks more at the end but the meat will be more bound. The pork fat will also help bind the meat.
Kirby