Had a need for some Pen's spicy stix's http://www.susanminor.org/forums/showthread.php?648-Greg-s-Spicy-Beef-Sticks Some mighty fine eaten. I have changed it up to suit my taste. I only use 5tsp of salt and use 1 tablespoon of granulated garlic instead of 1 1/2 tsp of garlic salt. I up the Cayenne pepper to 1 1/2 tsp. Upped the black pepper to 1 tablespoon instead of 1 1/2 tsp. I like my stuff with a bit more kick and a little bit more garlic.
Makin a 5 pound batch and of course mixed in 1 tsp of cure #1. I alway add ECA as I like the tang.
All mixed up
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19 MM casings on the tube
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Shoot out a link and measure 37 inches and cut
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Load up the Bradley 4 rack
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With my extenders for the Bell hanger I find that a 37 inch length is just right so it does not touch the V-tray. I get 6 1oz lengths from each length after they are done. I get 54 cut to size lengths per batch. Drying at 130 for 1 hr. Bump to 140 for 2 hrs and roll Hickory, Bump to 150 for 2 hrs and then to 160 for 2 hrs then to 170 to finish with IT of 149 to 152. Be back later
Them sticks are gonna be soooo gooood
Nice Slims----------Jim :o
Snap into a Jim Slim! ;) ;D
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Got busy and forgot about my stixs. Checked them and the IT was 160. No evidence of fat out but that is higher than I normally take them. Got them hanging at the kitchen bar. Will let them bloom for a few hours then into the fridge for a sleep over and cut up tomorrow.
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Those look good, you must not have a dog. I hung mine once from a couple of chairs, came back a few minutes latter and found my dog eaten them. Kid left the door open.
Quote from: drunknimortal on October 14, 2012, 06:06:21 AM
Those look good, you must not have a dog. I hung mine once from a couple of chairs, came back a few minutes latter and found my dog eaten them. Kid left the door open.
I have a Caviler King Charles and he is well mannered and would not dream of getting into any thing without permission. On the other hand, we watched my daughters 2 Labs one weekend when I did a load of SS. Had them blooming between the bar stools. I still call them land sharks.
Them sticks look GREAT!
My land sharks would have them gone as soon as I turned my back ::)
Love Pen's Spicy sticks! You a good looking batch!
Those look very good Sailor. Though we could use a cut shot. That is if there are any left.
In from the beer fridge sleep over and ready to cut up.
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Using my handy dandy sausage link sizer. Makes a perfect 1 oz snack stick link and is handy when doing link sausage as I get uniform links. Just unplug a dowel and move it to make them longer.
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$ shot for Kirby
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53 links bagged up to take to my daughters tomorrow and the cook swiped one for quality control ;D
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Great looking sticks, I'm glad you enjoy them. I also use more cayenne and black pepper but not everyone cares for things as spicy as I like so that is why the recipe is the way it is. Its a great starter recipe that can be adapted to everyones liking. :)
Thanks for the cut shot. Nice smoke ring. They sure look good.
KC
Excellent job! ;D