Making some Beef Sticks today

Discussion in 'Sausage' started by sam3, Feb 25, 2012.

  1. sam3

    sam3 Smoking Fanatic

    I can't help myself....I have to try another Snack Stix recipe.  [​IMG]

    The players..list of ingredients to follow.

    Spices going for a spin.

    Smells nice!

    5 lbs of 85/15 GB

    Everything all mixed in.

    Onto the meat

    Mixed in by hand.

    Going in for an overnight rest in the frig.

    BBL  [​IMG]
  2. sam3

    sam3 Smoking Fanatic

    Out of the frig.

    Decided to add some cheese to this too...

    Some ECA mixed with a little water.

    Mixed and ready to go..

    A neat little Nepas trick...Crisco!

    All stuffed and ready for smoke

    In the box after preheating.

    Rolling with Pecan pucks today.
  3. slownlow

    slownlow Smoking Fanatic

    Looking great so far.   [​IMG]
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    looks good.

    I need to make some more sticks
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Like an alchoholic need'in a drink..............................[​IMG]

    Just dont get any better.................[​IMG]

  6. sam3

    sam3 Smoking Fanatic


    Better look.

    Money shots for your veiwing pleasure.  [​IMG]

    Into the bag for an overnight rest in the frig.

    I used extra sharp cheddar with this, in lieu of high temp cheese, and it came out fantastic!
    I don't see these lasting long.  [​IMG]

    Recipe coming shortly. Need a shower, drink and something to eat. Not neccessarily in that order though.  [​IMG]
    Thanks for looking.
  7. thoseguys26

    thoseguys26 Master of the Pit

    Nice job, those look fantastic and the cheese held up nicely! Can't wait to see your recipe!   Yah, I'd have a drink while in the shower myself..
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great Sam........................[​IMG]

  9. sam3

    sam3 Smoking Fanatic

    So, here is what I did.

    5lbs od 85/15 Ground Beef
    1 cup of NFDM
    2 Tbs Salt
    1 Tbs Sugar
    2 Tbs Paprika
    1 tsp Cure #1
    2 tsp Black Pepper
    1 tsp Garlic powder
    1 tsp Marjoram
    1 tsp Nutmeg
    1 tsp Ginger
    1/2 tsp Cayenne
    1 cup water
    1/2 lb of extra sharp cheddar cheese
    0.5 oz of ECA

    1.5 at 130 degrees no smoke
    1 hour with smoke at 140
    1 hour with smoke at 150
    1 hour no smoke at 160
    170 no smoke to reach an IT of 152.

    Bloom 2 hours and store in refrig overnight in paper bag to mellow.

    I used 21 mm Collagen casings and they came out well. I want to use 19mm or 17mm for this recipe. I just dont have the tubes yet
    Total time to reach 152IT was 4.5 hours with my Bradley OBS with the mods I did.
    I used clear casings and smoked with Pecan. The color and flavor is off the charts!

    I'm happy with these! [​IMG]
    Last edited: Feb 25, 2012
  10. Sam......Your recipe looks as good as your finished sticks. But, what are NFDM and ECA????

    I'm sure I'll feel like a real dummy when you explain..
  11. sam3

    sam3 Smoking Fanatic

    No, not at all Bro.I was typing this as I was cooking dinner. [​IMG]

    Non Fat Dry Milk

    Encapsulated Citric Acid
  12. thoseguys26

    thoseguys26 Master of the Pit

    Thanks Sam, I won't forget your effort to help.
  13. couger78

    couger78 Smoking Fanatic


    Are they all gone yet, Sam?


  14. sam3

    sam3 Smoking Fanatic

    I'm an amateur here. :biggrin:

    Just make sure you add the ECA just prior to stuffing, not before. The extra sharp cheddar didn't melt out. And I am a big high temp cheese fan, so I will use this again without a doubt.
  15. sam3

    sam3 Smoking Fanatic

    Thanks Kevin! My wife is raving about these, I doubt they last long! :biggrin:
  16. Hey Sam........thanks.                Now I'm going to save this recipe for when it warms up a bit around here.
  17. puddy

    puddy Smoke Blower

    I know that the NFDM is a binder but what is the ECA for? And where can you find it, or is it not necessary.
  18. dward51

    dward51 Master of the Pit OTBS Member

    ECA is not absolutely necessary, but a lot of people like the tangy flavor it adds to sticks.  You have to make sure to add it as the last thing before stuffing as it's "encapsulated" in a little fat capsule and if you handle or process the meat too much it will break the little capsules open.  If this happens the meat could turn whitish in color and get a mushy taste and texture.

    You can get it at Sausagemaker or Butcher & Packer (or any number of other sausage supply locations - just google encapsulated citric acid).

    Also here is a PDF on ECA vs Fermento vs cultures which has some more info vs. Femento vs. Starter Cultures.pdf
  19. sam3

    sam3 Smoking Fanatic

    Thank you for for answering his question dward51. I was away from the computer for much of the day yesterday.
  20. puddy

    puddy Smoke Blower

    Thanks for the reply I think I may try that recipe but I think I will leave out the ECA, and maybe bump up the Cayenne. I like things with a good kick.

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