Another batch of Bear's beef sticks

Discussion in 'Sausage' started by dukeburger, Mar 21, 2015.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Last batch of these beauties was on Christmas eve, so this is long overdue. Using Bearcarvers exact recipe, except replaced TQ (can't find it anywhere) with Hi-Mountain cure from Peavey Mart.

    So, every time I've done these, I've finished them off in the oven as my Big Chief doesnt achieve high enough temps. This time, depending on if I have enough room, I'm thinking about finishing them off on my weber kettle using the "ring of fire" method until they reach their IT. I've never tried this, so any tips are appreciated.

    Qview!

    Thursday night:


    Friday night:


    This morning:


    Had to shovel my way out



    Thanks for looking [​IMG]
     
    Last edited: Mar 21, 2015
  2. Nice, Looks like you're gunna have some mighty fine eating

    gary
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty! Haha you got snow!!
     
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks gary
    The snow will never stop me from smokin' [​IMG]
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Maybe a dumb question, but what is the purpose of the first hour and a half without smoke? I notice a lot of you do this when doing sausage
     
    Last edited: Mar 21, 2015
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds good !!

    Sorry I can't help you with Weber Kettle use.

    Just try to get similar temps to the temps I give.

    Bear
    The first hour without smoke is to complete somewhat of a pellicle, or a dry tackiness, so the smoke can grab hold.

    If you don't do that, and it's wet when you start the smoke, it can get a slimy bitter flavor on the surface.

    I do it for an hour, if I had them in the Fridge over night first (starting the pellicle), and 2 hours if I didn't have them in the Fridge over night first.

    Bear
     
    Last edited: Mar 21, 2015
  7. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Bear, you always have the answers [​IMG]
     
  8. dukeburger

    dukeburger Master of the Pit OTBS Member

    By the way, I just ordered 2 bags of Morton Tender Quick from ebay. Doesn't seem like it's available at all north of the border. [​IMG]
     
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

    4.5 hours in. Went through 3 pans of hickory chips. Now transferred from the Big Chief to the Weber kettle. Made a lump carcoal half ring and lit one end. Laid out 3 chunks of hickory evenly around.

    Even though it's -8*C out there, I'll still be keeping a close eye on the temps and rotating the grate when needed. Vents all open at the moment.


     
    bearcarver likes this.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks, I Try.[​IMG]

    Bear
    Check with some other Canadians & such.

    Don't know if this will help, but I found this note:

    Morton Salt is Windsor Salt in Canada  

    I had to do some research to find a Morton Tender Quick source for you up there in the north country. I discovered that what's known as Morton salt here in the states goes by the name Windsor salt in Canada. 

    I'm not sure if Windsor salt sells Tender Quick under the Windsor name, but you'll be able to find out by contacting Windsor. This is the phone number you can call to place an order:
    (630) 343-0240
     
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Great already!!

    Be Back!

    Bear
     
  12. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Bear,

    Windsor does seem to sell it under the Tender Quick name, but still unsure where to get a hold of it without placing an order.

    Two bags should keep me busy through the summer at least [​IMG]. That will hold me over until I can find it locally or talk to a store manager to stock some.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---2 bags = 64 ounces = 128 pounds of Bacon, or 256 pounds of sausage.

    Bear
     
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    Beauty!! [​IMG]
     
  15. dukeburger

    dukeburger Master of the Pit OTBS Member

    Just bailed on my "ring of fire" idea. Temps weren't rising above 160F, so I piled the rest of the coals together, added some more fuel and offset it.

    Way too cold and windy out there.

    IT currently at 151F. At 165 I will check them all. Almost there. [​IMG]
     
  16. Glad you found the TQ     Looking good

    Gary
     
  17. dukeburger

    dukeburger Master of the Pit OTBS Member

    nom nom nom

    [​IMG]

     
  18. That really turned out nice

    Gary
     
  19. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Gary!

    We did a homemade pizza tonight and I sliced one of these up to add to the toppings  [​IMG]
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Duke!![​IMG][​IMG]-----------------------[​IMG]

    I love it on Pizza too!![​IMG]

    The ends look a little dark, unless it's just the Pic.

    I quit making these, and went to my "Bear Loaf".  So much easier!!

    Bear
     

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