Stick Project

[SiFumar]

Great job as always!  I use the plastic wrap tip also, for counters and tables.

[NePaSmoKer]

This is a long smoke.

[OU812]

Slim Jims?

[hal4uk]

Rebel WHAT?  Huh?  :o

[OU812]

Thats mighty good too hal,,,,,,,,,,,,,,got a bottle of MM sittin right next to my friend Jack.  ;)

[NePaSmoKer]

Bloom time.




Going to hang the larger batch about 5 in the am.

[NePaSmoKer]

Part 2

5 lbs

[TestRocket]

I?m so glad to see the move south didn?t mess around with you getting right back on the bike Bradley and riding smoking again!  ;D

[NePaSmoKer]

I?m so glad to see the move south didn?t mess around with you getting right back on the bike Bradley and riding smoking again!  ;D

Morgan

I wish i had one dem 2 wheel rumblers  ;D

I'm closer now but i still talk kinda funny...HAHA


Sticks been in the smoker since this morning. This is round 2 of the smoke on em.

[Stickbowcrafter]

Very nice. NePa where can I get a small steel tube like the one on your stuffer? It looks like I have the same stuffer but my smallest tube gives me fits with 21mm casings let alone 19mm. WOuld love to have a skinny steel tube.

-Brian

[NePaSmoKer]

Ya know i have used allot of pre mixed and allot of home made stick recipes. But this one is pretty dang good.






These were 4 hours smoke done at 2 different intervals. They hung in my 6 rack for close to 19 hours at 155. This is the 5 lb batch. Next batch im going to let hang at 24 hours.

10 lbs ground beef (I used 80/20)
4 T. HOT Hungarian paprika (if you can't find it use regular paprika but double the cayenne)
1 Cup powdered milk
1/2 Cup Powdered buttermilk
5 Tbs hot mustard (Dry if you can find or Plochmans spicy peppa)
5 Tbs Non-iodized sale
2 Tbs powdered sugar or corn starch (I use the corn starch for a smoother better held consistency)
2 Tbs garlic powder
1 Tbs ground celery seed
1 Tbs onion powder
1 Tbs ground cayenne pepper
2 tsp fresh ground black pepper
2 tsp Cure #1
2 tsp allspice
1 tsp ground thyme
1 3/4 cup cold water
 



Mix all ingredients well with the water and let sit for an 30 min. I used a blender to make sure the dry milk and buttermilk were totally mixed and not clumpy.
Stuff into casings.
Smoke with your favorite wood at 150-155?. If you smoke for 20-24 hours you will increase the tanginess of the taste. For less tangy, cut the smoking time in half. (I hit smoke at 2 hours in at 2 diff times)

[smokeNcanuck]

Those look great, really dark color.
I would like to try this recipe, one question?

2 tsp Prague Powder No.

Is this #1 or #2?  I assume it will be cure#1

Thanks!

[NePaSmoKer]

Those look great, really dark color.
I would like to try this recipe, one question?

2 tsp Prague Powder No.

Is this #1 or #2?  I assume it will be cure#1

Thanks!

Cure #1

Sorry forgot that

[smokeNcanuck]

Thanks!