Georgia
Smokey
Sticks
2.5 lb ground beef 90/10
1/2 tsp cure 1
3 tsp salt, non iodized
1 tsp powdered smoke. Dissolve into 4 T distilled water
1 1/4 tsp fresh ground black pepper
1 1/4 tsp mustard seed
1 tsp fennel seeds, slightly crushed
1/2 tsp anise seed
1 1/4 tsp garlic powder
Doing my mix outta the norm and adding to the meat dry.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/gastic.jpg)
Add the powdered smoke water here and mix in well.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/gastic1.jpg)
I mixed by hand. No time to smoke tonight so in the morning while smoking the other turkey i will 6 rack these. Going to need a good 8-10 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/gastic2.jpg)
Sounds good to me!
8-10 hours of smoke or just total time all together?
Quote from: Consooger on December 23, 2012, 11:30:18 PM
8-10 hours of smoke or just total time all together?
3 hours of smoke and the rest heat.
Ill be making this one soon. Thankd
That powdered smoke really darkened the meat. I never seen that before.
Getting a late start on the sticks, had to get the turkey going.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/gastic3.jpg)
Looking good! I must say that that is the smallest load that I have ever seen you do.....well cept for the Peeps ;D
Quote from: Sailor on December 24, 2012, 09:49:50 AM
Looking good! I must say that that is the smallest load that I have ever seen you do.....well cept for the Peeps ;D
Peep peep
Yeah i must be slaking
:o
Looking good as usual!
Didnt turn out to bad.
Think next time im going to change it up with some cure #2 and make dry sticks.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/gastic4.jpg)