Chopped and Formed Beef Sticks

jaeger · March 16, 2005, 03:22:12 AM

Olds,
You are right. These are basically beef snack sticks without a casing. I usually just grind my own chuck roast for these. This time I just used ground beef. I usually keep it about 85% lean. I use a ground jerky seasoning made by EastmanOutdoors-original. It is seasoning and a cure included. This is the same seasoning that I use for beef sticks in a callogen casing. Below is a picture of the beef sticks in a callogen casing.

http://img.photobucket.com/albums/v244/xcelsmoke/BeefSticks.jpg

Doug

Thunder Fish · March 16, 2005, 03:56:40 AM

Whitetailfan, thanks will hit wholesale also thay have to have it thanks

Oldman · March 16, 2005, 04:11:34 AM

Thank you for clearing that up for me.

Olds

http://rminor.com

Sauce Bauce · March 16, 2005, 04:27:56 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by jaeger
 Olds,
You are right. These are basically beef snack sticks without a casing. I usually just grind my own chuck roast for these. This time I just used ground beef. I usually keep it about 85% lean. I use a ground jerky seasoning made by EastmanOutdoors-original. It is seasoning and a cure included. This is the same seasoning that I use for beef sticks in a callogen casing. Below is a picture of the beef sticks in a callogen casing.

http://img.photobucket.com/albums/v244/xcelsmoke/BeefSticks.jpg

Doug

<hr height="1" noshade id="quote"></blockquote id="quote">Man oh Man! I would love to be snacking on these babys this week-end. Nice job Doug!

whitetailfan · March 16, 2005, 04:21:14 PM

Thunderfish,
One bit of warning to you I forgot. If you are going to go with the Jerky Master, they make them in two packages. In the one I bought, you get the jerky gun, a flat nozzle, and a thin round nozzle. In the other package, you get the above, but also a hi-mtn sample of original flavour, and a jerky screen (for your oven).

There is no need to buy the big kit. You are better off by far, to buy the jerky racks if you dont have any kind of screen already. The racks can be used for anything - thus doubling your smoking area - and furthermore they work just fine for ground jerky, it will not fall through the half inch spacing.

The increased price on the other kit is probably at least half way to getting your jerky racks - my opinion anyway.

whitetailfan
"Nice Rack"
Lethbridge, AB

RhinoDoc · March 16, 2005, 11:48:03 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote"> I usually keep it about 85% lean.
<hr height="1" noshade id="quote"></blockquote id="quote">

Why 85% lean? I have been experimenting with different jerky recipes, ground and whole muscle. If I use whole muscle, I trim all the fat off. I figured with ground meat I would want it as lean as I could get (usually about 93%). Would a little more fat keep it more moist? Better? I have a big fly fishing trip with a couple of my brothers next month and was hoping to bring some jerky along with me.

Pete

Chez Bubba · March 17, 2005, 01:05:08 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by jaeger
 Below is a picture of the beef sticks in a callogen casing.

http://img.photobucket.com/albums/v244/xcelsmoke/BeefSticks.jpg

Doug

<hr height="1" noshade id="quote"></blockquote id="quote">Doug,

Lookout! The guy 4th from left has broken free & is looking to escape out the top![:D][:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

jaeger · March 17, 2005, 04:20:52 AM

I caught him before the great escape![:p]

Doug