Spicy Elk Stix

NePaSmoKer · July 19, 2011, 05:37:32 AM

About 5 lbs here. Now to the store for some beef fat.

Spicy stix for 5 lbs.

3 lbs lean beef or game
1 lb butt
1 lb beef fat (or 2 lbs butt)
2 1/2 Tbs non iodized salt
1 tsp cure 1
2 1/2 Tbs dextrose pwdr
1 1/2 tsp nutmeg
1 1/2 tsp celery powder (not salt)
1 1/2 tsp curry pwdr
1 1/2 tsp white pepper
1/2 cup water
1/2 cup nfdm...Non-fat-dry-milk
Sheep casing or 20mm collagen

Mix, stuff, smoke in your normal fashion.

Note: You can add anything to raise the heat.

pensrock · July 19, 2011, 09:12:59 AM

Is this what was in the elk sticks you gave me at the SO? They were good. :)

OU812 · July 19, 2011, 11:36:31 AM

Quote from: NePaSmoKer on July 19, 2011, 05:37:32 AM
Now to the store for some beef fat.

Are we there yet?

Must of had to butcher the cow. ;D

ghost9mm · July 19, 2011, 02:47:22 PM

I didn't think the butcher was that far away... :D

NePaSmoKer · July 19, 2011, 07:39:50 PM

Getting a late start. Will stuff tomorrow sometime.

Mix ready

Top left-right

Nfpm, salt, dextrose, celery powder

Bottom

Left-right

Allspice, curry, white pepper, 2 tsp cure #1....1.5 Cups chilled distilled water

Grinding Elk and fat cut in.

10 lbs

Add the cure, curry, salt, pepper, celery & allspice to the water. Stir this together very good.

Next add the dextrose. Again whisk together good.

Add the nfpm whisk good and let stand 15 mins. Make sure the pm chunks are dissolved.

Whisk again

My mix got darker after standing.

My wife was supposed to take pics of the mixing with the KC Bucket mixer but she skipped out and went to bed :o

I guess i did get a pic of the meat mix. In the fridge for stuffing tomorrow in sheep casings.

Got all the equip bleach/water washed and lubed.

Grinder parts stored.

See ya tomorrow ;D

Caribou · July 20, 2011, 06:25:53 AM

Those look awesome Nepas :)
Carolyn

NePaSmoKer · July 20, 2011, 06:43:56 AM

Got the sheep casings ready to be cleaned and rinsed.......

Arrrrr, now i know why my folks didnt like sheep on the farm.... :P SHEEP DIP

OU812 · July 20, 2011, 07:24:23 AM

Sheep casings suck to work with.

ghost9mm · July 20, 2011, 07:35:54 AM

Quote from: OU812 on July 20, 2011, 07:24:23 AM
Sheep casings suck to work with.

X2 like trying to put spaghetti on a broom handle... :D

NePaSmoKer · July 20, 2011, 09:08:29 AM

Thats the magic of the vinegar.. The casings open up and slide right on.

Lets goooooooo. This casing had a knot right in the middle.

First 5 lbs.

My 10 cent sausage casing pricker.... :D Be nice

6 rack time with hickory. 130* for 1.5 hours no smoke.

PID just about ready to jump to 145* with smoke.

Second 5 lbs. Prob 6 rack again with Sassafras

Kevin A · July 20, 2011, 10:07:10 AM

Looking great, Nepas!
:)

SouthernSmoked · July 20, 2011, 11:59:00 AM

Oh, heck yeah! Looking good!

NePaSmoKer · July 20, 2011, 12:12:13 PM

Getting done kinda fast. Must be the outside temps helping.

Got the other 5 lbs in here.

pensrock · July 20, 2011, 03:23:38 PM

Did it get to 100 outside there today?
It was 95 here. I would rather it be zero than in the 90's. :P
Man I hate this terrible weather, praying for snow.

OU812 · July 20, 2011, 03:27:00 PM

Lookin gooood.

But why didnt ya cook both batches in the proofer at the same time?