I used about 5 pounds of venison and 3 1/2 pounds of pork shoulder for these. This was Greg's recipe for his beef sticks except I doubled the peppers and hot sauce and added some coriander seeds. Very nice taste with a bit of kick.
Also, I had a fair bit at the bottom of my new stuffer (I'll ask in another thread) that I wasn't sure what to do with. I decided to form it into flat pieces and dried it in my dehydrator. Not quite jerky but a nice little chew for sure.
3 hours of hickory, finished to 152 F
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_1878_zps842dd14f.jpg)
ready for overnight in fridge
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_1881_zpsc9c1b8a2.jpg)
my dehydrator experiment with leftovers
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_1885_zps04f4d15c.jpg)
wow, looks real good
look real good, nice job
Looks good. :)
Nice looking sticks and I like the way you stuffed them. I've been in the habit of stuffing two ~ 12" lengths, then hanging over dowels to smoke. A lot less tying with your way. Thanks :)
That looks great! I like to smoke mine coiled up like that also. Saves time.