Secret Sticks from you know who's vault (NEPA)

[Smoke some]

Secret Sticks from you know who's vault (NEPA)

On the menu today  Pastrami stick...Black Forest Sticks and Slim Jims do ya
just want to say thanks to Nepa  for the recipes

Ok first up is the Pastrami  3lbs mixed and  in the fridge for 2 days





Next on the list Black Forest Sticks   2.5lbs





Last but not least 5lbs of Slim Jims



Black forest and Slim jims in the smoker drying



Will be back in a bit ... thanks for looking

[Smoke some]

Here is how they look after 2.5 hrs of smoke....  top and bottom rack are black forest
middle two racks are slim jims

[hutcho]

Those look great!  You forgot to post the recipe though....:-X

Sent from my Samsung Galaxy Note 2

[Tenpoint5]

Those look great!  You forgot to post the recipe though....:-X

Sent from my Samsung Galaxy Note 2

The recipes are here in the forum you just have to do a little work and search for them! ;D

[Smoke some]

Here are the Black Forest Sticks finished up



Black Forest Beef Sticks
5 lb ground beef 80/20 or 85/15
1 tsp cure #1
3 T salt
2 tsp of liquid smoke (very opt)
1 1/2 tsp fresh ground black pepper
1 1/2 tsp mustard seed
1 1/2 tsp fennel seeds, slightly crushed
1 1/4 tsp anise seed
1 1/4 tsp garlic powder
4 oz cold water
3 T of your choice of teriyaki sauce..... to taste

And the Slim Jim's



slim jim recipe   


For 10 pounds. If you want a 5 pound batch just cut everything in half
10 pounds of lean beef, any type of cut will do.
2 level tsp Cure#1, If doing 10lb mix cure with 2 Tbs water, 5lb mix with 1 Tbs water, mix to dissolve. Add into meat with other items.
4 Tbsp paprika
6 tbsp ground mustard
1 1/2 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
1 tsp ground celery seed (you can grind this a tad if you like)
1 Tbsp mace
1 tsp granulated garlic
1 Tbsp granulated onion
2 1/2 ounces salt or 3-4 Tbs to taste
1/2 tsp marjoram
1 tsp ground ginger
1/4 cup Molasses or Black Strap or Dark corn syrup or cane syrup, whichever you like.
6 ounces Fermento or powdered buttermilk. You can also use ECA If you dont have the other 2. And if you dont have any just run down to the store and get some buttermilk, Use 1.5 cups for 10 lbs and 3/4 cup for 5 lbs of meat. Dont mix the cure into the BM.
Add all above and mix very well.
Stuff into 17-19mm collagen casings. Smoke as normal

[hutcho]

Those look great!  You forgot to post the recipe though....:-X

Sent from my Samsung Galaxy Note 2

The recipes are here in the forum you just have to do a little work and search for them! ;D

I didnt know that.  I thought they were all locked in the "vault"

Sent from my Samsung Galaxy Note 2

[NePaSmoKer]

I let a few out.

sorry y'all i been away allot and not replied much. My MIL is fighting some cancer.

[hutcho]

I'm glad to see some of them, and thank you! Hope your MIL gets better

Sent from my Samsung Galaxy Note 2

[Smoke some]

Sorry to hear about your MIL.. hoping she gets better...

and Thanks for the recipes


Pastrami went in this morning



its taking on a darker tinge

[NePaSmoKer]

Nice looking sticks

[Smoke some]

Pastrami took on a nice shade