stick experiment

Caribou · December 26, 2010, 03:16:47 PM

Those look great Pens, great idea :)
Carolyn

rcger · December 26, 2010, 03:17:32 PM

What IT do you consider done?

classicrockgriller · December 26, 2010, 03:28:58 PM

That is just off the chain.

What a great idea.

Thanks for the post.

Sailor · December 26, 2010, 03:39:49 PM

Greg, just when I think I have this snack stix makin down to a science you go and throw in another twist. It was fine following one recipe and now you go and add BBQ sauce to it. Do you have any idea as to how many GOOD BBQ sauces are out there? I can see that this is going to get harder and harder trying out each sauce in my cabinet then having to go out and buy others to see if they work better in the stix than the last bunch. I have about 1 cup of Stubbs sitting in the fridge I guess I will have to start with that one and then crack open some of the sauces that I got in the Christmas exchange. This is going to be fun.

SL2010 · December 26, 2010, 03:53:31 PM

Every time i get on the computer i got look at those pics this rookie question has been rackin my brain but what does the dehydrator do to the sticks(other than make them dyer) does change the taste at all thanks

pensrock · December 27, 2010, 04:36:00 AM

QuoteWhat IT do you consider done?

Same as sausages, 148-152F

QuoteEvery time i get on the computer i got look at those pics this rookie question has been rackin my brain but what does the dehydrator do to the sticks(other than make them dyer) does change the taste at all thanks

No it does not change the taste, just makes them more like a slim jim rather than a fresh beef stick.

Sailor, thats the beauty of this idea. So many different sauces, meats, seasonings who knows where it will end? ;D
I still like the CT turkey sticks idea, not sure when I may get around to trying it out.

Tony, Why would you want to leave all that nice snow to go to Fla.? ;) ;D

cobra6223 · January 13, 2011, 12:18:30 PM

newbie question ......what kind of casing did you use ?

wyoduke · January 13, 2011, 12:31:50 PM

WOW they look great :)

JF7FSU · January 13, 2011, 01:35:07 PM

Did you use ECA? I'm thinking of doing a batch with CT.

pensrock · January 13, 2011, 07:07:28 PM

No ECA in this, just what was in the recipe posted. I think I would add a little more sauce next time. I can taste it cause I know its in there but only one guy at worked guessed it had BBQ sauce in it.

jiggerjams · January 14, 2011, 07:15:17 AM

This recipe is a ~~weiner~~ oops I mean winner. Nicely done and thanks for sharing.

JF7FSU · January 14, 2011, 05:57:56 PM

Greg, what do you think of using your recipe and 1 cup of CT for the water and BBQ sauce?

pensrock · January 14, 2011, 07:10:53 PM

I think CT would work fine, I still would use a little water to mix the cure into.

jiggerjams · January 14, 2011, 07:15:21 PM

Well it sounds like the doors are open welcoming the addition of barbecue sauce to the mix. This makes me think of another post of a pantry that had a bounty of bbq sauces in it. If that member is a sausage maker they just hit the jack pot.

JF7FSU · January 14, 2011, 07:28:19 PM

I'm gonna try it this weekend with a little pork mixed in and I decided on 1 cup of CT based on Greg saying half cup of BBQ didn't give enough taste. I'll use a little water for the cure. More to come.