Ok, so here is the top secret recipe
after a little tweeking, also a good friend made a batch and really liked them as well. Everyone who I had try them really liked them and no one said they were too spicy, so try the recipe as is and next time add more cayenne to add additional heat if you prefer.
Greg's Spicy Beef Sticks
10 pound recipe (5# recipe below)
10 pound burger or venison (85/15)
(Venison can also be used, just add 10-15% beef or pork fat to the venison.)
2 tsp. Pink Instacure
6 Tbls. Salt
1 Tbls. Black pepper
1 Tbls. Red pepper (I used chipotle)
1 Tbls. Garlic salt
1 Tbls. Accent (optional)
1-1/2 Tbls. Sugar
2 tsp. Cayenne pepper (add more for additional heat)
1 tsp. Paprika
1-1/2 Tbls. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
1 Tbls. Hot sauce (I used Franks Xhot)
1 Cup water (mix hot sauce into water with sugar and salt)
2 Tbls. Encapsulated citric acid (optional)
Mix hot sauce, sugar, water and salt together.
Mix other dry ingredients well except ECA.
Put wet and dry ingredients on meat and mix well.
Just before stuffing mix in ECA.
Stuff into sheep casings or small stick size casings (17-19mm).
Smoke 1-1/2-2 hours at 150-160 F. Then bump temp up to 175 till IT measures 152 F. Continue until desired dryness or dehydrate further for slim jim like dryness. Can stop at 152 IT for fresh snack stick style.
5 pound recipe
5 pounds of burger or venison (85/15)
(Venison can also be used, just add 10-15% beef or pork fat to the venison.)
1 tsp. Pink Instacure
3 Tbls. Salt
1-1/2 tsp. Black pepper
1-1/2 tsp. Red Pepper (I used chipotle)
1-1/2 tsp. Garlic salt
2 tsp.. Accent (optional)
2 tsp. Sugar
1 tsp. Cayenne pepper (add more for additional heat)
½ tsp. Paprika
2 tsp. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
2 tsp. Hot sauce (I used Franks Xhot)
½ Cup Water (mix hot sauce into water with sugar and salt)
1 Tbls. Encapsulated citric acid (optional)
