Ground beef snack sticks

Brisket Lover · February 24, 2009, 01:06:31 PM

I have my nesco and it came with a jerky gun that has a snack stick adapter. Could I use the cured and spiced GB to make snack sticks also? I didn't know if it would work the same since it would be thicker and may not dehydrate correctly/safely.

NePaSmoKer · February 24, 2009, 01:24:40 PM

Quote from: brisket_lover on February 24, 2009, 01:06:31 PM
I have my nesco and it came with a jerky gun that has a snack stick adapter. Could I use the cured and spiced GB to make snack sticks also? I didn't know if it would work the same since it would be thicker and may not dehydrate correctly/safely.

It will be just like the flat GB jerky only round ;D

nepas

Brisket Lover · February 24, 2009, 04:43:32 PM

Great that is what I was hoping for. Thanks

Wattles · March 22, 2009, 12:51:31 PM

so BL, did you ever end up making the round jerky???

i have a similar attachement, but chose the flat nozzle for my first batch.

Brisket Lover · March 22, 2009, 07:43:53 PM

Sure did, almost 3lbs wet. Came out real nice. It was thin and easy to eat. Almost to easy because I got a little sick on night from eating too much.

iceman · March 23, 2009, 08:02:10 AM

Beef sticks made easy.
Just click the pictures for a better view.

Boneless chuck roast that was on sale.

Chopped up and ready for the grinder.

Ground up, mixed with spices and ready for the stuffer.

Stuffing the 19 mm calogen casing.

In for a 3 hour smoke followed by a 3 hour cook time to reach the proper I.T. of 155F.

Sticks blooming to meld flavor.

Cut up for snack size.

Vac packed and ready to eat.

Here's "Boomer" the lastest taste tester in the family from pet resque.

Mr Walleye · March 23, 2009, 08:38:21 AM

Great lookin' stixs Ice! ;) 8)

I haven't made any for a while now... I'll have to get on that! ;)

Mike

Brisket Lover · March 23, 2009, 01:01:18 PM

So Iceman, no cure is needed for that?

iceman · March 23, 2009, 02:10:25 PM

Quote from: Brisket Lover on March 23, 2009, 01:01:18 PM
So Iceman, no cure is needed for that?

Yes they do recommend cure when making these. It was mixed in with the spice and water then added to the ground meat.

Habanero Smoker · March 23, 2009, 02:18:07 PM

Those look great. About a week ago I made my first beef sticks following the recipe in Kutas' book. Instead of the cayenne pepper I used 2-3 tablespoons of Tabasco Habanero Sauce for 5 pounds. They came out pretty good. Nice kick, but not too hot.

Brisket Lover · March 23, 2009, 02:25:02 PM

I'm thinking of using some sweet chili sauce in my next batch to see how that flavors it.

iceman · March 23, 2009, 04:27:36 PM

Quote from: Brisket Lover on March 23, 2009, 02:25:02 PM
I'm thinking of using some sweet chili sauce in my next batch to see how that flavors it.

Now that sounds real good. I like Habs idea too. Back to the smoker next R&R. ;D

Smokin Soon · March 23, 2009, 04:45:08 PM

I like the idea of a sweet chile sauce, any favorite brand?

Up In Smoke · March 23, 2009, 04:51:39 PM

Ice,
once these are vac packed do they need to be frozen?
if not what kinda shelf life do they have? i mean short of
getting eaten during testing ???

Brisket Lover · March 23, 2009, 06:05:32 PM

Quote from: Smokin Soon on March 23, 2009, 04:45:08 PM
I like the idea of a sweet chile sauce, any favorite brand?

Mae Ploy is the brand I've been using lately. Don't know if it is the best. I just randomly chose it off the store shelf. Hopefully it will be good. Today I also picked up some Texas Pete's Garlic hot sauce. Wonder how that will be too.

Ground beef snack sticks

NePaSmoKer