Made a 10lb batch this morning..... Using LEM backwood seasoning.
(http://i134.photobucket.com/albums/q99/Pole-Lock/IMG_0158.jpg)
(http://i134.photobucket.com/albums/q99/Pole-Lock/IMG_0156.jpg)
(http://i134.photobucket.com/albums/q99/Pole-Lock/IMG_0157.jpg)
(http://i134.photobucket.com/albums/q99/Pole-Lock/IMG_0159.jpg)
(http://i134.photobucket.com/albums/q99/Pole-Lock/IMG_0160.jpg)
Can't wait till they are ready!! ;D
Looks great. Did you season that 6 rack smoker ;D
nepas
Great job SmokyJoe! ;)
Can't wait to see the finished product.
Mike
QuoteDid you season that 6 rack smoker
It is rather shiny. ;D ;D
The beef sticks look good.
Seasoned ever so slowly... ;D This is my forth smoke so far. Tomorrow the ribs go in...The inside will be "ugly" soon. :)
Quote from: SmokyJoe on February 15, 2009, 11:55:25 AM
Seasoned ever so slowly... ;D This is my forth smoke so far. Tomorrow the ribs go in...The inside will be "ugly" soon. :)
It will smoke better that way ;D
nepas
Nice looking sticks.
I've been thinking of mounting my 5 pound stuffer like you did. How is the stability?
Looking good SJ.
That smoke sure is shiny.
QuoteHow is the stability
Not as good as I thought..I'm going to drill a hole in the table and base and put a bolt through and then a nut to hold in place. I can then just put the base over the bolt and use a wing nut to tighten it down. Should work better this way.
Sticks are almost up to temp. :)
Looks good SJ no casings on the ones on the rack?
Ten,
Bottom ones were naked... Took them out early as they were close to the heat. They were "sampled' first.. ;D
And the finished product...[up]
(http://i134.photobucket.com/albums/q99/Pole-Lock/IMG_0162.jpg)
(http://i134.photobucket.com/albums/q99/Pole-Lock/IMG_0163.jpg)
(http://i134.photobucket.com/albums/q99/Pole-Lock/IMG_0164.jpg)
Oh Yeah ;D
Good lookin sticks
nepas
Very nice Smoky.
I have never had venison sticks before.
Neighor brought over some venison jerky a few weeks back.
I asked him how dare he bring over such food for me. Now how can I go back to eating just regular beef jerky again. ;D
I would probably have the same problem with these. ;)
Quote from: SmokyJoe on February 15, 2009, 03:37:19 PM
QuoteHow is the stability
Not as good as I thought..I'm going to drill a hole in the table and base and put a bolt through and then a nut to hold in place. I can then just put the base over the bolt and use a wing nut to tighten it down. Should work better this way.
Sticks are almost up to temp. :)
The final product looks good.
Thank for the reply. You and Pens have helped save me money. :)
You may want to use "C" clamps to securely hold the stuffer to the table. That way you can easily attach and detach it from the table if you need to use more table space for something else. I use two 6 inch vise grip clamps to secure mine.
Look'n good, when should we all be over...
Smokey, are those 19mm casings?
QuoteYou may want to use "C" clamps
Going to try that too... I'll figure something out....
RK, used 21mm casings.. I was worried abount the size but they worked very good for this smoke...
SmokyJoe,
Great lookin' sticks, despite that bright-n-shiny smoker. Don't worry..., she'll be looking really seasoned in no time. I did some similar sticks a couple of weeks ago (venison as well).
I've tried the Hi-Mtn seasonings, as well as a recipe I found on-line for pseudo "Slim Jims." My questions for you are: 1) How long you did apply smoke for (and what flavor pucks), 2) What internal temp did you shoot for, and 3) What was the overall time that you left the sticks in the smoker for?
Reason I'm asking is that the recipe I found on-line said smoke for about 20 - 23 hours. I did this, applying smoke for the first three hours, and although they taste OK, they're a little dry.
Any feedback you can give would be appreciated. Thanks!!!
Jeff
Hey Jos,
I only applied smoke for 1 hr using hickory... It was a cold and windy day and I could only hold 190F. Total time in smoker was 6hrs. At this mark the sticks were at 146F. It was getting late so I set the house oven at 350 and finished the sticks there for 15 minutes. Meat temp was 164F when I pulled them out.
Thanks Smokey,
I thought maybe I went a little too long. Next time I'll ramp up the temp, and just wait for the Maverick to tell me that they've hit about 160 IT.
Ordered my LEM 5lb. stuffer yesterday. Been using a cheap grinder with a stuffing plate. Can't wait to try the new one.
Jeff