I had some time to kill waiting to smoke the 10lbs of pork roll I had sitting in the fridge, so I thought I'd make something else in the meantime. So I had several pounds of ground pork, lean ground beef, plus several sizes of small collagen casings.
So I had a couple of recipes for meat sticks so combined them with what I had...and off we go!
First, I used 3 pounds of ground pork shoulder (25-30% fat) I had in the freezer. To this I added 1.75 pounds of very lean (93%) ground beef.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Stx_porknbeef_lg_zps001b1908.jpg)
To these meats I'll add these ingredients:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Stx_ingred_lg_zpsb4124b70.jpg)
'Espellete pepper' is a distinct regional pepper from the Pyrenees that adds a great red peppery taste with a hint of sweetness & heat. The smoked pig skin I had leftover from some hickory-smoked bacon I made a while ago. I poached ¼" pound of the skin to soften it and then it was off to the grinder with it.
Skin–grinding; using a 4.5mm plate....
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Stx_grindskin_lg_zps31af3151.jpg)
My son helped me stuff 20mm collagen casing with the Grizzly stuffer. Once we had the sticks stuffed & tied-off, I hung them along with ten pounds of pork roll chubs in the smoker. Heat to 120° with no smoke the first hour.
On-hour in and now applying plenty of smoke:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Stx_smokn_1hr_lg_zpsd5b3e872.jpg)
After 3 hours, they are getting good color....
(http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/stix_3hours_sml_zps5e6025e4.jpg)
Seven hours later, I pulled the sticks. The larger chubs of pork roll went to the poacher.
Once the sticks cool, I refrigerate them overnight before slicing.
Rack-cooling:
(http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/stix_rack_sml_zps722524d4.jpg)
Next day, I cut them to cigar-length and began packing them up for storage in the fridge.
(http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/stix_cuttolength_sml_zps2a20abf8.jpg)
Close up of the ends. Very cheesy tasting! Very little heat but a nice smokey, peppery taste to these sticks. I fear they will be gone in no time.
(http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/stix_closeup_sml_zpsc7684f7b.jpg)
Thanks for looking!
Kevin
Looks great!
Sent from my iPhone
Heck yea. Nice job Kevin!
He shoots......He scores! Very nice job Kevin
Thats what I'm going to make on my holiday vacation.
Nice job Kevin
looking good
Ya hit that one outta the park Kevin,,,,,,,,,,,,looks great!
Wow those look so good. I like the addition of the bacon skins too. Very ingenious. :)
Those look great!
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