That's a true piece of art!!! Mouth watering from seeing the picture. Please share the recipe when you can.Quote:
Originally Posted by bellerivercrossbowhunter
Printable View
That's a true piece of art!!! Mouth watering from seeing the picture. Please share the recipe when you can.Quote:
Originally Posted by bellerivercrossbowhunter
Do You have a recipe Thanks Mike
Thank you for the opinions everyone! I agreeBRC’s pepperettes look amazing!
J Mar has done our deer meat for last 6 years at least, going to get a ton of goose pepperettes/summer sausage made as well.
Sent from my SM-G960W using Tapatalk
Smoked Spicy Beef Sticks Recipe
10
Nov
This Smoked Spicy Beef Sticks Recipe is very flexible. You can substitute beef with venison, but pay attention to this. If you’re using venison, add 10-15% beef or pork fat. As for the casings, it’s possible to use sheep or collagen cases, 17-19 mm. Smoke them for 1 1/2 – 2 hours at a cabinet temperature of 150°F-160°F. Then bump the cabinet temperate up to 175°F until internal temperature measures 152°F. At this temperature, you will have a fresh snack stick style. Or you can continue until you reach your desired dryness, or dehydrate further for Slim Jim like dryness.
Ingredients
For a 5 Pound Recipe
•5 pounds of lean burger (85/15) or venison. If using venison, add 10-15% beef or pork fat.
•1 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
•1-1/2 tsp Black pepper
•1-1/2 tsp Red chili pepper (I used chipotle)
•1-1/2 tsp Garlic salt
•2 tsp. Accent (optional)
•1 tsp Cayenne pepper (add more for additional heat)
•1/2 tsp Paprika
•2 tsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)
•1/2 Cup cold water
•3 Tbsp Salt
•2 tsp Sugar
•2 tsp Hot sauce (I used Franks Extra Hot)
•1 Tbsp encapsulated citric acid (optional)
•Sheep or collagen casings 17 – 19mm
Directions
1.In a small bowl, mix hot sauce, sugar, water and salt together. Stir until sugar and water are completely dissolved.
2.In a separate bowl, mix the rest of the dry ingredients except the encapsulated citric acid. Stir until well blended.
3.Combine wet and dry ingredients with meat and mix well.
4.Just before stuffing, mix in encapsulated citric acid, and stuff mixture into prepared casings. Arrange sausage on racks, and place into the Bradley Smoker.
5.Apply smoke for 1 1/2 – 2 hours at a cabinet temperature of 150°F-160°F. Then, bump the cabinet temperate up to 175°F until internal temperature measures 152°F. At this temperature, you will have a fresh snake stick style. Or you can continue until you reach your desired dryness, or dehydrate further for Slim Jim like dryness.
Mike: Where do you buy your instacure? What wood type do you smoke with? Can you tell us what function the citric acid has?
I use the Prague Powder #1.Quote:
Originally Posted by Fenelon
I actually don't use the citric acid.
I smoke with apple wood pucks
Just made a fresh batch. Amazing!!
Thanks for this pal, I'll be making a batch next week for my Bradley.
One other tip I learned is to buy a dedicated sausage stuffer. When I tried using my grinder is struggled and heated the meat up. Not a good end product.
I bought the cheap vertical one from princess auto and it works great! :)
How do you like the Bradley smoker? I am looking at a smoker but do not know what one to pull the trigger on.Quote:
Originally Posted by bellerivercrossbowhunter