Ground Beef Fattys

[NePaSmoKer]

Here is my basic ingredients for my fattys.

1 tsp salt
1 tsp pepper
1 tsp mustard seed
1 tsp garlic
1 tsp sugar
1 tsp onion powder
dash of cayanne
dash of chili powder
1/4 tsp red pepper flakes or more to taste
1/8 tsp cure
1/8 tsp sodium bicarbonate
1/3 cup cold water

Add all the above to 2 lbs of ground any meat you want. I am going to fridge mine tonite cuz its too late to smoke and way too cold  ;D Going to get 3 pucks of hickory @ 190 then just heat @ 225 until meat is @ 160 internal temp.

My dry mix.


My fattys to the fridge then tomorrow to smoke.


nepas

[KyNola]

Sounds and looks good NePas.  Question for you, why the cure and sodium bicarbonate?  Also, I assume when you say cure you are using pink salt?  What amount would you substitute if you were using Morton's TQ? obviously you would have to alter the amount of salt too.  I like the looks of those non-stick racks too.  Are those the jerky racks?

KyNola

[NePaSmoKer]

Sounds and looks good NePas.  Question for you, why the cure and sodium bicarbonate?  Also, I assume when you say cure you are using pink salt?  What amount would you substitute if you were using Morton's TQ? obviously you would have to alter the amount of salt too.  I like the looks of those non-stick racks too.  Are those the jerky racks?

KyNola

Hi KyNola

The cure is cuz i am letting it sit overnite and its going to give it a salami taste as with the bs. If you use tq just cut it down some. The BS rack is a jerky rack but the white is a Luhr Jenson jerky cover, like the BS jerky ones but i get 6 instead of 4.

nepas

[Gizmo]

Are those the little chief or big cheif screens for size?

[NePaSmoKer]

Are those the little chief or big cheif screens for size?

The big chief screens

nepas

[NePaSmoKer]

All done and some sliced. Didnt want to wait till it cooled so i sliced it hot, still juicy  ;D



Sliced


nepas

[Gizmo]

No fair NePa, I haven't eaten yet.   :o

[bullsi1911]

Oh, I am SO making some of those this week.

[hillbillysmoker]

Nepas is king of the fatties. Way to go.

[KyNola]

NePas,
Damn those look good.  The pic of the one sliced almost made me eat my computer screen. :o  You truly Are the King of Fattys.

KyNola

[Gizmo]

Here is my basic ingredients for my fattys.
..........
1/8 tsp cure
1/8 tsp sodium bicarbonate
1/3 cup cold water
.........
Add all the above to 2 lbs of ground any meat you want.
nepas

NePa,
What is the sodium bicarbonate for?  preventive plop-plop fiz-fiz?   :D
Currious as it is not a standard ingredient on the sausage sites.

[Habanero Smoker]

Sodium bicarbonate is a known flavor enhancer for pork. It does so by reducing the acidity in the meat.

In the CI article they didn't use baking powder, but used baking soda instead. They used it to help dry the skin of poultry prior to baking to get a crisper skin. They used the baking soda, because the baking powder tended to leave a metallic after taste. Also in that article, Cook's Illustrated stated it also breaks down proteins, so I would guess it helps with the primary bind.

[Gizmo]

Thanks Habs.
I was trying to find the ingrediant on one of the sausage sites but none of them listed any bicarbonate.  Never though of baking soda.

[NePaSmoKer]

Thanks Habs.
I was trying to find the ingrediant on one of the sausage sites but none of them listed any bicarbonate.  Never though of baking soda.

Sorry Giz for not getting back to ya....Been real busy
Habs is right too.

nepas

[westexasmoker]

Trying these bad boys tonight....What's the typical total cook time to reach the 160 IT? 

C