It is time for more beef sticks. I kinda fallowed Bearcarver's unstuffed smoked beef log recipe http://www.smokingmeatforums.com/t/103811/unstuffed-smoked-beef-logs-slightly-hot-bearcarver-qview
I am using 10 lb of 80-20- ground check
Here is what I did
Day # 1
Mix the following:
#1 Mix
Tender Quick----------------------2.5 ounces)
Soy sauce---------------------------4 ounces
Ice Water----------------------------5 ounces
Stir this until TQ is dissolved, and put in fridge.
============================================================================
Then mix the following
#2 Mix
Black Pepper------------------------------------------------1 TBS
Home grown dried and crushed lemon pepper-----1 TBS Please note this is not lemon and pepper. It is a breed of pepper. A simi hot pepper
Crushed red pepper--------------------------------------1/2 TBS
Home grown dried Cayenne Pepper-------------------1 TBS
Mustard Seed------------------------------------------------1 TBS
Fennel Seed (slightly crushed)--------------------------1 TBS
Italian Seasoning--------------------------------------------1 1/2 tsp
Garlic Powder------------------------------------------------1 tsp
Onion Powder------------------------------------------------1 tsp
==============================================================================
Any amounts of the ingredients above can change to suit your tastes, except the TQ
==============================================================================
Now spread your ground meat out in whatever you're going to mix it in.
Incorporate Mix # 1 with Mix #2 together, and pour it over all of your ground meat.
Now Mix & Mix & Mix & Mix & Mix, until you're sure it's mixed as well as possible.
Wet mix
Dry mix
Mixed up
Mix some more.
DAY # 2
Use 3/4" stuffer tube to make sticks. You really need two people for this. I am not using casings
Here is a rack of sticks.
Sticks ready for a nap.
DAY # 3
6:00 Into the MES 40 temp is 100°
7:00 put the AMNPS loaded with hickory pellets into the MES 2 rows burning Temp bumped up to 110°
8:00 Bump temp up to 130°
Into the MES 40 notice the AMNPS in the bottom left corner. It is not lit yet
Closer pic of sticks
More to come later.
Happy smoken.
David
I am using 10 lb of 80-20- ground check
Here is what I did
Day # 1
Mix the following:
#1 Mix
Tender Quick----------------------2.5 ounces)
Soy sauce---------------------------4 ounces
Ice Water----------------------------5 ounces
Stir this until TQ is dissolved, and put in fridge.
============================================================================
Then mix the following
#2 Mix
Black Pepper------------------------------------------------1 TBS
Home grown dried and crushed lemon pepper-----1 TBS Please note this is not lemon and pepper. It is a breed of pepper. A simi hot pepper
Crushed red pepper--------------------------------------1/2 TBS
Home grown dried Cayenne Pepper-------------------1 TBS
Mustard Seed------------------------------------------------1 TBS
Fennel Seed (slightly crushed)--------------------------1 TBS
Italian Seasoning--------------------------------------------1 1/2 tsp
Garlic Powder------------------------------------------------1 tsp
Onion Powder------------------------------------------------1 tsp
==============================================================================
Any amounts of the ingredients above can change to suit your tastes, except the TQ
==============================================================================
Now spread your ground meat out in whatever you're going to mix it in.
Incorporate Mix # 1 with Mix #2 together, and pour it over all of your ground meat.
Now Mix & Mix & Mix & Mix & Mix, until you're sure it's mixed as well as possible.
Wet mix
Dry mix
Mixed up
Mix some more.
DAY # 2
Use 3/4" stuffer tube to make sticks. You really need two people for this. I am not using casings
Here is a rack of sticks.
Sticks ready for a nap.
DAY # 3
6:00 Into the MES 40 temp is 100°
7:00 put the AMNPS loaded with hickory pellets into the MES 2 rows burning Temp bumped up to 110°
8:00 Bump temp up to 130°
Into the MES 40 notice the AMNPS in the bottom left corner. It is not lit yet
Closer pic of sticks
More to come later.
Happy smoken.
David
Last edited: