Cheesy beef and bean burrito snack sticks

Discussion in 'Sausage' started by crankybuzzard, Dec 5, 2015.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Whipped up a small batch of cheesy beef and bean burrito snack sticks today. These are always a hit with the guys in the Maintenance Dept at work, and they're busting their tails today, so I'll surprise them Monday morning.

    I found the start of this recipe on a popular sausage web site and over the years have made it my own. I add a few things extra and leave a couple out. The chili powder I use is what I make each winter (I'll do a step by step of that later in the year).

    Measured out all the dry spices so I could add them to the water to mix up. I put the onion and garlic on the plate just to show them. They get ground up with the meat.


    I mix all of the dry spices, and the NFDM, into the water before I start grinding. That way I know everything is is suspension and well mixed.


    I used to make a pot of pintos to mash up, but I've found that store bought refried beans work just as well. I use the spicy ones.


    Dump the beans, cheese, and wet spice mix into the bucket and mix, mix, mix.....


    Stuffed into 21mm collagen casings, and put into the pit to dry a bit at 150, then I'll add a little smoke (about an hour, I just want a hint) and bump up to 160, then I'll bump up to 175 and go until I get an IT of 152.


    Money shot later.
     
  2. Making my mouth water.  In fact I just got all the spices that I need to make some snack sticks myself.  I was wondering how much cheese do you use per pound of meat?

    Lookin'[​IMG] good!  Can't wait for the money shot
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds tasty!

    POINTS!!!!
     
  4. litterbug

    litterbug Smoke Blower

    Can you share that recipe?
     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    No problem, I share all of my recipes, but let me make sure this one turns out like I want it to. I did something a bit different. If it turns out well, I'll share this one, if not, I'll share the one I normally do.

    These rock with a cerveza!
     
  6. litterbug

    litterbug Smoke Blower

    Thanks. I'll be waiting on this one. To be honest, originally it had me scratch my head and say hmmmm that sounds interesting.
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CB, Awesome !!!!!!!![​IMG]
     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Well, I'm a bit embarrassed, I fell asleep last night in my recliner. The smoker controller was set on 170. IT of the sausage was at 164 when I woke up at 4:30 this morning. These should have been done around 11 PM... :icon_redface:

    Here are the dried out, butt ugly sticks...


    They taste ok, just really dry! :icon_redface:
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Happens to the best of us! Had a batch of CAnadian bacon a few years back that didn't end well... Woke up when the IT was at 180! Yikes!
     
  10. hank2000

    hank2000 Smoking Fanatic

    We have all done it. But will please give us the recipe. Please please please
     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    DOH!

    Sorry!  I'll post it tonight when I get home.

    During my period of mourning, I forgot to post it.  
     
    oregon smoker likes this.
  12. hank2000

    hank2000 Smoking Fanatic

    Lol
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it CB You must have had a heck of a weekend,,,[​IMG]LOL Yep most all of us have done it and those who haven't will one day.

    Nice job [​IMG]

    A full smoker is a happy smoker 

    DS
     
  14. [​IMG]

    Great project CB !!  this is definitely a must try!!!! I am getting ready to make more sticks , I might have to change plans and add these to the mix.

    Keep On Smokin,

    Tom 
     
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sorry for being tardy with this!

    Cheesy beef and bean burrito sausage

    4 pounds lean beef (med grind)
    2 pounds canned refried beans
    .5 pounds cheese (high temp cheddar)
    225g potato flour (not potato starch!)
    26g NFDM
    2 cups water
    40g salt (smoked kosher)
    8g pepper (fresh cracked)
    4 cloves garlic (chop and grind)
    1 medium white onion (1/4 and grind)
    32g homemade chili powder (store bought is ok)
    4g oregano (dried)
    35g gelatin powder

    This can be stuffed into snack stick size casings or even hog casing.

    Tip: Don't fall asleep while cooking!
     
  16. hank2000

    hank2000 Smoking Fanatic

    Thank you I will be trying this very soon
     
  17. litterbug

    litterbug Smoke Blower

    I just have two questions:

    1. Does the 2 pounds of refried beans make it a 6 pound mix?
    2. Do you add any cure and if so how much?
    Thanks for helping me understand, as thus sounds really good and a need to try.
     
  18. CB,

    Thanks for putting this up to share,

    One Question can the NFDM be substituted with Dextros as typical or have you tried it and noticed a difference? I typically use dextrose from SM in my mixes but will follow your mix specifically if need be.

    Thank You for a Great Post and your Time with this,

    Tom
     
  19. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The dextrose I'm used to is sugar. It's used for fermentation assistance and to off set some acidicness.

    The NFDM is for moisture retention. Now, I may be thinking of something different.
     
  20. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yep, 6 pound mix. I don't use a cure since they cook pretty quick.
     

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