Discussion in 'Sausage' started by themule69, Aug 27, 2013.

  1. It is time for more beef sticks. I kinda fallowed Bearcarver's unstuffed smoked beef log recipe

    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.

    Last edited: Aug 27, 2013
    disco likes this.
  2. 9:00 bump heat up to 140°   I noticed that I didn't have the chip loader pulled out. AMNPS still going. But not going strong.

    This is at the 3 hour mark


  3. [​IMG][​IMG][​IMG]
    Last edited: Aug 27, 2013
  4. 10:00 kicked the temp up to 150°

    More to come.
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good David! We love Bear's caseless sticks! We use the jerky gun to make the sticks, works great!
  6. Thanks Alesia
  7. Thanks Case
  8. 12:30 kicked temp up to 175°

    This is a pick at the 4 hour mark.

    more to come. happy smoken.

  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sure glad it's lunch time, that's making me hungry!
  10. They are not much past rare yet. I just gave them a taste. Not bad for raw. I'm wanting more smoke flavor. So I will wait a while before I raise the temp any more.
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I will be making these next weeks. This post is really helpful. Thanks.

  12. Disco

    Take a look at Bear's sticks and logs post. This is the second batch I have made using his recipes. I gave them a little tweak. But pretty close. Last time I used casings for Most of them. i was trying to use a 3/8" tube. It wasn't showing me much love so I went to casings. The flavor and texture of the naked sticks was much better. Bear gave me some pointers. I used a larger tube and a second set of hands. it worked a lot better.

    Happy smoken.

  13. 2:00 kicked the heat up to 190°

    Went to check the IT at 3:30 141°

    Found out what the problem is with a MES set it and forget it kind of smoker. I forgot to look at the time remaining on the MES. It had turned it's self off. MES temp was still 184°. So not a problem with the smoke. Just reminds you their is no such thing as set it and forget it.

    More to come.

  14. webowabo

    webowabo Master of the Pit SMF Premier Member

    Looking good David.. i need to do some more snacks.. but Im devoting the next few weeks to some sausage info and product gatherings, and, I have my pig roast in 2 weeks as well, so Im still freaking out about that :p 
  15. Mikey...Thanks for the kind words. Don't sweat the pig roast. Just be patient, control your fire and it will be great.
  16. webowabo

    webowabo Master of the Pit SMF Premier Member

    Thanks David... its like my first brisket... nothing to it really.. but I was sweat'n it for like a month (yea.. i planned that far in advance) it was mommas bday :p 
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG---You're doing a Perfect Job David !!! [​IMG]

    I only wish we didn't live so far apart, so I could sample some of those for you!!!

    Can't wait to hear how you like the finished product !!

    Great Job!!


    PS: My MES shut off by the timer one time on me, so I fixed that. Now I set it for 20 hours when I start it. Kinda puts me in charge!!!

  18. here we are at IT 146° I didn't go as High of IT this time. I didn't want it rendered as much.

    A little closer

    Ready for it's ice bath.

    more of a close up

    Now it's in the ice bath. Will then remove and towel dry. Then into the fridge uncovered to dry over night.

    A taste test earlier I thought they were going to be a little hot for the wife. I guess I just got a hot spot.

    A few samples of the finished sticks are not near as hot as the first sample

    More pics to come.

    Happy smoken.

  19. Thanks for the kind words and all of the advice. I'M betting I will set my timer way past my target time. Like they say set it and forget it. I forgot.

    Happy smoken.


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