Pepper sticks

Started by OU812, September 24, 2012, 07:35:35 PM

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OU812

The neighbor stops by the other day and says he just had a show hog butchered and wants something made out of it I said give me all shoulder, picnic, and all the other big hunks you dont want. We ended up with just over 24 lb all sliced and ready for the grinder

Divide that in half,for some brats and season this half for some Pepper sticks

Squirted out a few of these

Let them come to room temp wile the smoker heats up

Here we go!

Gave them 3 hr Pecan and about 8 hr later we get these,,,,,,,,,,,,,oh ya

Gooood stuff!

Scotty Dog

Those look GREAT.  What was in your season mix?

OU812

Quote from: Scotty Dog on September 24, 2012, 08:16:39 PM
Those look GREAT.  What was in your season mix?

I get them local, just add 1 Tbl ground black pepper to 12 lb meat

http://www.friscospices.com/p-243-pepper-stick-seasoning.aspx

NePaSmoKer


KyNola

What a load of sticks!  They sound great Curt.

zr2paul

How long did you smoke them for and at what temperature?  How much longer did you keep them in the smoker for after you finished with the smoke?  Would love some details as Im doing my first batch this weekend.

Paul

Tenpoint5

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Sailor

Hog Dang!  Curt you out did yourself.  I think you have my address  ;D


Enough ain't enough and too much is just about right.

Keymaster

Nice job curt, I missed this the first go around :)

pikeman_95

Good looking sticks Curt. What size casings did you use?

OU812

Quote from: zr2paul on October 11, 2012, 07:48:59 AM
How long did you smoke them for and at what temperature?  How much longer did you keep them in the smoker for after you finished with the smoke?  Would love some details as Im doing my first batch this weekend.

Paul

Allow the sticks to get to room temp (68 to 70 F) wile the smoker warms up

1 hr smoker set at 110 F no smoke
1 hr @ 120 F start 3 hr smoke
1 hr @ 130 F
1 hr @ 140 F
1 hr @ 150 F
1 hr @ 160 F
Finish @ 170 F

After the smoke,dump and refill the water pan and rotate the racks every hr front to back and bottom rack to top, the rack above the bottom one goes down to the bottom and all the other racks go down one, then the bottom rack goes on top.

As to when there done shoot for an IT of 152 F after that I go by look and feel,,,,,,,,,,plan on all day  ;D

OU812

Quote from: pikeman_95 on October 11, 2012, 05:43:01 PM
Good looking sticks Curt. What size casings did you use?

21 MM

cobra6223

Well Curt another fine looking batch of sticks. I have a favor though.... to all of your PROS and you who you are just once would you guys post a screw up so the rest of us know you really are human and not super human !!!! Any way keep up the good work and keep sharing all that goodness with us. Tim

OU812

Quote from: cobra6223 on October 11, 2012, 08:32:35 PM
Well Curt another fine looking batch of sticks. I have a favor though.... to all of your PROS and you who you are just once would you guys post a screw up so the rest of us know you really are human and not super human !!!! Any way keep up the good work and keep sharing all that goodness with us. Tim

Hay there Tim,,,,,,,,,,,,,,,,made any Ham sticks latley?

I got some planed for this weekend,,,,,,,,,,,,,with cheese  ;D

mikecorn.1

Sticks look great!


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Mike