OK OK Here Is A Secret

[seemore]

Nepas, Mr and I have been wanting to try making snak sticks for some time.
I think we have all the ingredients on hand, and just got the stuffing tube we ordered from SIA.
I think that is a sign for us to make some sticks, and soon!
Mrs

[NePaSmoKer]

Nepas, Mr and I have been wanting to try making snak sticks for some time.
I think we have all the ingredients on hand, and just got the stuffing tube we ordered from SIA.
I think that is a sign for us to make some sticks, and soon!
Mrs

Cool beans  ;D

Post away.

Here are the sticks i did today.

[Keymaster]

Looks killer!!!!!  :)

[Tenpoint5]

Not bad for a beginner!! ;D

[La Quinta]

I'm drooling....my lord those look good...bring some to NOLA? Please? Long flight for us...Bob will want a few!!!  ;D

[pwaldman]

When you say "lean beef", are you talking 80/20 GB or do you need to go leaner?

Pete

[NePaSmoKer]

When you say "lean beef", are you talking 80/20 GB or do you need to go leaner?

Pete

Yes

80/20 is my norm on all GB sticks. You can use 85/15 or even 90/10 but they are going to be kinda dry, some like them dry,

[smoke em if you got em]

I made these yesterday and they were good. The only problem I had was a little bit of a bitter aftertaste. I'm not sure what it was but it might be the cheap paprika or ground mustard I'm using. What kind do you use? Can you think of anything else that might be giving me that bitter aftertaste?
Thanks in advance
Mike

[SnellySmokesEm]

Those look great Rick!  I just keep telling my self "one day, one day you'll be making sausage"

[OU812]

I made these yesterday and they were good. The only problem I had was a little bit of a bitter aftertaste. I'm not sure what it was but it might be the cheap paprika or ground mustard I'm using. What kind do you use? Can you think of anything else that might be giving me that bitter aftertaste?
Thanks in advance
Mike

Are you using table salt, with Iodine in it?

That will give ya a bitter after taste, almost a tin taste.

[Kevin A]

I made these yesterday and they were good. The only problem I had was a little bit of a bitter aftertaste. I'm not sure what it was but it might be the cheap paprika or ground mustard I'm using. What kind do you use? Can you think of anything else that might be giving me that bitter aftertaste?
Thanks in advance
Mike

If not the 'iodized' salt, using a cheap or old paprika and/or Mustard will definitely contribute to a bitter tasting product. Use the best & freshest you can get. Cost a bit more, but considering the time & $$ invested, I want to use only quality ingredients.

[smoke em if you got em]

OK I confess. Yes I used table salt. The funny thing is I have uniodized salt in the cabinet but I didn't realize I needed to use it instead of table salt. So I guess I should always use the uniodized salt when making sausage or jerky.
Yes I used cheap paprika and mustard.   You are right. It is a shame to spend all that time and money on a project and then ruin it by using cheap ingredients. Sometimes I have a hard time finding the good stuff at the local stores. I think I see a trip to Penzeys in my near future.
Thanks for your help.
Mike

[jiggerjams]

Any suggestions on what smoke to use on these? I was thinking hickory or crown royal but I have apple, maple, special blend and cherry also.

JJ

[jiggerjams]

I decided to go with Sonny sauce.....Crown Royal :D

[classicrockgriller]

I decided to go with Sonny sauce.....Crown Royal :D

;D ;D ;D Can't go wrong with that. ;D