I used the "Dried Sausage Sticks" recipe on page 361 of Great Sausage Recipes and Meat Curing by Rytek Kutas. This was the first time using my new 11 lb Cabelas Stuffer and it worked great. Considering I did this by myself, I don't think I would have been able to without the stuffer. The small casings took a little bit to get used to as well. I burst a few until I got a feel for them.
For 10 pounds: (I used 10 lbs of chuck)
2 tsp Instacure # 1
4 Tbs paprika
1/3 cup ground mustard
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp ground celery
1 Tbs mace
1 tsp granulated garlic
5 Tbs salt
4.5 Tbs powdered dextrose
1.5 cups Fermento
I substituted the dextrose and Fermento for another product I get locally but it has the same ingredients.
Directions:
Meat is chilled at 30-32 degrees F. so that it will not smear when being ground through a 1/8" grinder plate. It is then mixed very well for about 2 minutes and stuffed into 22-24mm sheep casings. Desired length is 6"-9". Meat is then placed in a smokehouse at 98-110 degrees F., with cold smoke applied for about 8 hours. If you desire more tang you may hold this temperature for 12 more hours.
Smokehouse temperatures are then raised until internal temperature reaches 145 degrees F. Remove from smoker and place in dry room at 50-55 degrees F.
Here are some pictures, although I forgot to take some last night when I through them into the smoker.
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0402.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0402.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0403.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0403.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/th_IMGP0405.jpg) (http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0405.jpg)
They are tasty!
Mike
:o Gotta quit reading these posts until after dinner time. That looks awesome Mike.
Very nice....
That's a lot of fuzes on those sticks of dyn-o-mite. :o
Looks good.
My goodness!!! That's all I can say Mike, my tongue and the drool prevents me from making any other statements. :)
Looks like you have 'er down, Mike--good looking sausage! You'll have to try that with some of that prairie whitetail next fall.
T2
Mike-- looks great! I hope to tackle sticks like those soon-- One question though-- I thought I'd read on a recent thread (can't find it now though) that Instacure #2 is used for dried sticks and things, not #1-- is there a difference?
Thanks for the clarification-
Huge difference between #1 and #2. #1 is used for all meats that require cooking, smoking and canning. It is a combination of nitrite riding on a salt carrier. #2 is for dry-cured products that do not require cooking, smoking or refrigeration. It is nitrate riding on a salt carrier. The nitrate breaks down into nitrite, then nitric oxide over time. So it cures the meat over an extended period of time. If you do a search on the forum, Hab Smoker has posted some very detailed descriptions with percentages of each ingrediant for the two cures and if my memory serves me, he may have also posted the details on Tender Quick. Since the sausage Mike made is smoked and cooked, with the emphasis on cooked, Cure #2 is not used.
Thanks guys.
Smoked, that was exactly my comment at first as well. This is a semi=dry type sausage vs a dried sausage. I followed the recipe in the book "Great Sausage Recipes and Meat Curing" by Rytek Kutas. If you don't have this book I highly recommend it. It is known as the sausage bible and it really is. I was sceptical as well but another member (StickBowCrafter) pointed out a number of things in these similar threads for these same snack sticks and another he did for pepperoni done in a similar fashion using cure #1 and also allowing for some drying time.
http://forum.bradleysmoker.com/index.php?topic=6355.msg61537#msg61537
http://forum.bradleysmoker.com/index.php?topic=6824.0
Mike
Those look great Mike.
I see you settled in on a way of hanging them puppies.
I remember some discussions about using "S" hooks and dowel rods.
It looks like you used hog rings and an inverted rack.
Great idea !!!!!!!!
I'll have to try it next time I smoke sausages.
It's sure does give you a lot more flexibility.
I'm always amazed by the ingenuity shown by the members of this forum.
Thanks for the pictures and the idea.
John
Your right John. I may still build another setup but I haven't decided yet. Using the inverted racks & hog rings allow for pretty much the maximum flexability for sausage placement because there is so many ways to hook them onto an inverted rack. Also by blocking it up closer to the top you also get maximum length as well.
Mike
;D
Very nice Mike. They look great. What type of set up did you use to hang them after they left the smoker?
-Brian
Brian
I only hung them for a day. I used the same setup (hanging from the inverted rack) and put them in my basement. I couldn't wait any longer! ::) Not the ideal setup. I may have to work on that. They could have been drier but still were very good.
In the first stage at 100 degrees I let them go about 14 hours (over night) and they have a nice tang flavor to them.
Hey, it's hard to be patient with all that goodness hanging around :D Congrats again, nice work!
-Brian
WTG Mike
they look great and bet they taste even better ;D
nepas
Mike,
Those look great!
I made a batch of beef sticks a few years ago with a packaged mix. They tasted great.
But stuffing the small callagen casings with the Cabelas small steel stuffing tube was, well, less than easy.
I don't know if I didn't add enough water to the mix, or what. But shoving the mix into the steep tapering tube took a LOT of force.
If I do this again, I'll buy some bigger casings, and a slighly larger stainless stuffing tube.
Are your casings natural or callagen? What size?
Which stuffing tube did you use?
Thanks
drano
Drano
I used collagen 22 mm casings on the smallest tube that came with my 11 lb Cabelas stuffer. The recipe I used didn't call for any water to be added and it was a workout to crank that baby, especially when I did it by myself. I did order the electric motor attachment for my stuffer from Weston Supply. It should be here any day now. They sell rebuilt ones for about half price. It comes with a foot control which should be handy when working alone.
Mike
Mike
With the electric motor you'll have to run it at the lowest speed setting there is, other wise you'll have alot of blow outs on the small casings. Another note keep your stuffing tube lubercated, I use some fat from the blend, or food grade spray, plus I will use water that my natural casings are soaking in. I mix my seasonings in at least a cup of ice water every time then pour over the meat, that seems to get a more evenly blend of the seasonings.
Just my 2 cents worth,
David
I imagine Mr. Walleye is already designing a foot-pedal motor speed control.....
Arcs_n_Sparks
Quote from: Mr Walleye on March 23, 2008, 12:09:05 PM
Drano
I did order the electric motor attachment for my stuffer from Weston Supply. It should be here any day now. They sell rebuilt ones for about half price. It comes with a foot control which should be handy when working alone.
Mike
Mike do you have the link for the motor, I would like to order one for my 30lb.
Thanks
Domenick
Domenick,
Here's the link to the company. I don't see the stuffer motor there, but it was listed a couple months ago.
http://www.westonsupply.com/Default.aspx (http://www.westonsupply.com/Default.aspx)
I'd suggest giving them a call and see if they have any. Since they are reconditioned, their stock may run out from time to time.
I've thought about getting one of these, but I make brauts w/ callagen casing, and twist them as I stuff them by backing off the handle to stop feeding, twist a braut, then stuff the next link. Not sure I could do that w/ a motor since I back the handle off to stop the feed. If I just stop the handle, the mix keeps oozing out for a bit. And I store the stuffer in its original box, and the motor wouldn't fit, so I'll keep cranking for now.
Mike
Thanks for the info. Yea, my arm was about gone when I got done stuffing 1/2 batch of sticks thru the small tube. I don't know how strong the gear teeth are. I'd hate to strip them off with the motor. But your stuffer is new, so hopefully Cabelas would replace it if you broke it.
Drano
Quote from: huhwhatliar on March 23, 2008, 02:17:34 PM
Quote from: Mr Walleye on March 23, 2008, 12:09:05 PM
Drano
I did order the electric motor attachment for my stuffer from Weston Supply. It should be here any day now. They sell rebuilt ones for about half price. It comes with a foot control which should be handy when working alone.
Mike
Mike do you have the link for the motor, I would like to order one for my 30lb.
Thanks
Domenick
Dominick
Drano has it pegged. Western Supply used to have them listed on the web site but they don't any more. All I did was call them and they had them in stock.
Arcs
They come with a foot pedal and speed control.....
Mike
Drano and Mike thanks for the information I'll give them a call today.
Domenick
Quote from: Mr Walleye on March 23, 2008, 10:50:39 PM
Arcs
They come with a foot pedal and speed control.....
Mike
Dang, I thought you were going to invent something....
Arcs
I was thinking "sewing machine"! :D :D ;D
Mike
I think you can put a fan on those mike. not sure if cw or ccw is best ;)
Quote from: West Coast Kansan on March 24, 2008, 03:50:11 PM
I think you can put a fan on those mike. not sure if cw or ccw is best ;)
:D :D :D ;D
Mike
:) Hi Mike, great looking fishing snacks you have there. ;)
I buy something very similar to those babies when I go fishing in the evenings around here. We were on the verge of getting skunked one night when in desperation I put a long sliver of the sausage on a small jighead. Bingo, the fish went crazy. ;D ;D
Yul
Ya just never know what will turn them on! :D
I'll have to make more.... They're all gone! :D
Mike