Salami,, Boykjo's style - SUCCESS!! MONEY SHOT

Discussion in 'Sausage' started by driedstick, Aug 21, 2015.

  1. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks Joe for the recipe 

    Well been wanting to try this recipe for awhile now, I have one that is close to his recipe but mine calls for fennel and Anis, it is really good but I thought I would give this a try. 

    This batch will be going to elk camp with us. [​IMG]  I will be using a bow or muzzleloader this yr. If the fires stop 

    I will be doing 10lbs of 80/20 ground beef, 

    I doubled his recipe. 

    Joe's Steps 

    Steps

    1. Add 5 lbs lean hamburger

    2. Add 3.5 tsp Mortons tender quick

    3. Add 2 1/2 tsp garlic salt

    4 .Add 2 1/2 tsp ground pepper

    5. Add1/2 tsp cayenne pepper

    6. Add1 tsp liquid smoke  (I Omitted see notes)

    7. Add1/2 oz or 14g cultured buttermilk

    8. Add1 tsp black peppercorns

    9. 1 tsp mustard seed

    Mix all ingredients 1-9 and set in fridge for 24 hrs. Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs. fill into fibrous non edible casings and smoke til internal temp reaches 155 degrees... 

    I made three adjustments to this recipe

    #1 - I made a 10lb batch which means doubling the recipe

    #2 - I omited the liquid smoke (I did not want it to be over powering on the smoke side) plus I was out [​IMG]

    #3 - I added just a pinch or two of crushed red peppers, guys at hunting camp like it hot

    So here is the start to a couple of days of mixing then stuff and smoke

    Let there be beef - 2lb pacs I weighed each pack to make sure they were 2lbs each


    The players, sorry I forgot the pic of the Crushed red peppers 


    All ready to get funky with the meat - I will be doing this same amount tonight when I get home and re-mixing it



    OH Look I found the crushed red peppers, like I said i just put in a pinch or two. 


    Everything getting mixed together. 


    This was last nights mixing, I will add steps 2-9 again tonight - mix, let sit for 24hrs again then I will stuff and smoke

    No water was added to this recipe. 

    See you soon. 

    DS 
     
    Last edited: Aug 22, 2015
    chewmeister and disco like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    [​IMG] Good thing your not using a LEM stuffer [​IMG]

    Waiting patiently for steps 2-9 [​IMG][​IMG][​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]
     
  3. okie362

    okie362 Smoking Fanatic

    Not sure why the 24 hour wait for adding the second dose of spices and cure.  Please explain?
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    But I am going to use my LEM just worrying now LOL 

    My usual method is caseless on a recipe like this, we will see. 

    DS
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I believe it Cures the meat a little more, and joins the flavors together even more, I am not totally sure either just following Joes instructions and he would know

    Like I said I have done a recipe close to this (pepperoni sticks)  one and from Cooks.com and they had me do the same thing. 

    It's GOOD STUFF!! I believe they are short on cure?? but I have made is Many many times as per recipe and nothing wrong and no one got sick. Mixing for 4 days may get the cured meat around even more.?? 
    PEPPERONI STICKS  

    5 lbs. ground beef
    5 tsp. tender quick this need to be 7.5tsp 
    5 tsp. mustard seeds
    1/2 tsp. crushed red pepper
    1/2 tsp. anise seed
    5 tsp. coarse pepper
    2 tsp. smoked salt
    4 tsp. garlic salt
    1 tsp. fennel seed
    1 tsp. paprika

    Mix all ingredients well; refrigerate overnight. Mix each day for 2 more days and refrigerate.
    On fourth day, shape as pepperoni sticks, lay on cookie sheets and bake at 140 degrees for 6 hours or more depending on thickness of sticks. I smoke or bake at 170 to IT152*

    I am excited about this batch that I am making now. 

    DS 
     
    Last edited: Aug 31, 2015
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Hmmm, for some reason I thought you had a Kitchener stuffer. Well then you better get out the fire hose!
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Nope LEM for me so far so good no problems with mine, but this will be very stiff when I stuff, so wish me luck WITHOUT THE WATER!!! LOL 

    A previous batch I had done. 


    DS 
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching.  Looks great so far.
     
  9. twoalpha

    twoalpha Smoking Fanatic

    I'm In.[​IMG]
     
  10. reinhard

    reinhard Master of the Pit OTBS Member

    Great job so far.  I'm sure it will be great!!!  I'll stay tuned.  Reinhard
     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks Farm, stuffing here soon and smoking tomarrow

    DS
     
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Sounds like your gonna have some tasty snacks at elk camp DS, that recipe sounds real good ! I'll be doing muzzleloader for elk this year too, hoping to break it in properly this season !
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Well after two mixes for seasonings and cure and 48hrs, now it was time to stuff this stiff mixture - good luck LEM 

    NO WATER WAS ADDED TO THIS MIXTURE 



    Stuffer was loaded, put some pam on inside of canister and "O" Ring - also put on the largest stuffing tube I had 


    and WA LA!! no problems stuffed like a charm, each one was just over a pound - into the fridge they go before smoking OH and one small caseless one 


    They are in the smoker now, sitting at 130* with vents wide open, I will do this for about 2hrs, then I will add smoke and bump up 10* each hr till smoker temp gets to 170 and IT gets to 152 then I will water bath these bad boys 

    thanks for Looking 

    DS
     
    crazymoon likes this.
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    NO Water, your breaking LEM's rule book!!!!!
     
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great DS, nice stuffing job ! I like your sign on the door ! :2thumbs:

    :beercheer:
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I know i just checked and I am # 9 on LEMS Most wanted list,,,,, Your #2 LOL [​IMG]

    DS 
     
    Last edited: Aug 23, 2015
  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks WHB I really wanted casings tight when I did the stuffing, I actually soaked them in HOT water for about 1hr before stuffing and wanted them as pliable as I could get them,,, Ya my shop is full of signs, 

    Signs signs everywhere a sign [​IMG]   

    DS
     
  18. reinhard

    reinhard Master of the Pit OTBS Member

    Love the sign myself!!  Great job!!!  Watching for the finals and the money shot!!  Reinhard
     
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks WHB ya hopefully if my area doesn't burn up by then?? One week till opening day of Elk/Deer but I will be waiting to do a 4 day hunt on labor day. I hope to get something this yr I will be taking boy rifle hunting at my brothers camp and if nothing then we will pull out the muzzle loaders for Dec. 

    DS 
     
  20. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Getting closer 145it right now
     

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