My wife said she sure likes the flavor of my beef sticks. Hint, hint. So I thought I'd make her a batch and try something new at the same time. I mostly follow the recipe by SAM3 but I leave out the ECA and cheese. And I add more cayenne.
5 lbs GB (a mix of 97/3 and 85/15) with the spices and cure.
(http://i1278.photobucket.com/albums/y510/Banset1/c8836da8-a70f-4e80-b0d9-c19219e34885_zps99808b1c.jpg) (http://s1278.photobucket.com/user/Banset1/media/c8836da8-a70f-4e80-b0d9-c19219e34885_zps99808b1c.jpg.html)
All mixed together and after a overnite in the frig, ready to stuff.
(http://i1278.photobucket.com/albums/y510/Banset1/619d83d4-5ff5-47f8-b5c7-651f9fad1e85_zpsdb530d1e.jpg) (http://s1278.photobucket.com/user/Banset1/media/619d83d4-5ff5-47f8-b5c7-651f9fad1e85_zpsdb530d1e.jpg.html)
Used these 24mm hot dog casings so they'd be a little larger.
(http://i1278.photobucket.com/albums/y510/Banset1/2f2e5b10-bfa4-48d2-8314-73e8f5b56de0_zpscddc5d91.jpg) (http://s1278.photobucket.com/user/Banset1/media/2f2e5b10-bfa4-48d2-8314-73e8f5b56de0_zpscddc5d91.jpg.html)
Stuffed into pairs, 12 inches long.
(http://i1278.photobucket.com/albums/y510/Banset1/7321d08a-f7d3-4db9-93b4-94aa265e056d_zpse38b3fb2.jpg) (http://s1278.photobucket.com/user/Banset1/media/7321d08a-f7d3-4db9-93b4-94aa265e056d_zpse38b3fb2.jpg.html)
With a space to hang over the dowels.
(http://i1278.photobucket.com/albums/y510/Banset1/87c2e1ab-ba6e-4d83-8ff8-98413743d37e_zps23e49c29.jpg) (http://s1278.photobucket.com/user/Banset1/media/87c2e1ab-ba6e-4d83-8ff8-98413743d37e_zps23e49c29.jpg.html)
In the Bradley drying.
(http://i1278.photobucket.com/albums/y510/Banset1/7e23de0a-bc44-4ba7-a313-384414f8b305_zps783c2b22.jpg) (http://s1278.photobucket.com/user/Banset1/media/7e23de0a-bc44-4ba7-a313-384414f8b305_zps783c2b22.jpg.html)
After 3 hrs of smoke using Cabelas exclusive Pepper, Rosemary and Thyme pucks and an IT of 152 F.
(http://i1278.photobucket.com/albums/y510/Banset1/8df9fa3d-6391-4cac-9bc0-a1df3667a525_zpsdfcca79c.jpg) (http://s1278.photobucket.com/user/Banset1/media/8df9fa3d-6391-4cac-9bc0-a1df3667a525_zpsdfcca79c.jpg.html)
After an overnite in a paper bag in the frig, they turned out pretty good.
(http://i1278.photobucket.com/albums/y510/Banset1/26e97802-95d4-4c23-bf0e-9157dfb2e53d_zps9d68dd8b.jpg) (http://s1278.photobucket.com/user/Banset1/media/26e97802-95d4-4c23-bf0e-9157dfb2e53d_zps9d68dd8b.jpg.html)
We really like the flavor imparted by the new pucks!
Thanks for looking!
Looks good i am interested in how those casings work and if they where easy on the bite or if you pealed them when you where done?
Man do those beef sticks look fantastic:)
Now you got me thinking again. Lol
Got to go to Rebel Butcher Supply for a forum member. May need to pick up a few more items.
Those sticks look fantastic, just wish there was a smell & taste app available on this phone.
Sent from my SCH-I500 using Tapatalk 2
Ragweed,
I would like to know about your SAM3 recipe. Would you mind posting it please?
I used Kirby's SS recipe for snack sticks yesterday for the first time. Awesome! Made a 6lb batch of 21mm sticks, I added 1 Tbs each of crushed red pepper and black pepper corns.
Thanks
Chris
Quote from: wkahler on May 26, 2013, 07:53:03 PM
Looks good i am interested in how those casings work and if they where easy on the bite or if you pealed them when you where done?
Nice easy bite. Didn't peel them.
Quote from: 10gaokie on May 27, 2013, 08:33:20 AM
Ragweed,
I would like to know about your SAM3 recipe. Would you mind posting it please?
I used Kirby's SS recipe for snack sticks yesterday for the first time. Awesome! Made a 6lb batch of 21mm sticks, I added 1 Tbs each of crushed red pepper and black pepper corns.
Thanks
Chris
I've been using SAM3's recipe he posted in Feb 2012. Here 'tis with my mods:
5 lbs GB 93/7, 85/15 or a mix of both
1 cup NFDM
2 Tbs Kosher salt
1 Tbs Sugar
2 Tbs Paprika
1 tsp Cure #1
2 tsp black pepper
1 tsp garlic powder
1 tsp Marjoram
1 tsp Nutmeg
1 tsp Ginger
1 tsp cayenne pepper
1 cup Water
Enjoy and thx for asking!