Smokey Black Sticks

Discussion in 'Sausage' started by nepas, Jun 13, 2012.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Im only doing 3 lbs this time. Adjusting the recipe down to a 3 lb batch.

    Beef total 2 lbs
    [​IMG]

    [​IMG]


    Pork, 1 lb
    [​IMG]


    Its like 90* today so the ground is going to go in the fridge for a bit.

    Here is the recipe for 5 lbs. You can make all beef or a combo of beef pork or venison/pork or beef/venison [​IMG]

    5 lbs ground steak or 3.5 ground beef and 1.5 ground pork
    7.5  tsp salt
    1 t cure 1
    2 t Accent (opt) if you add this only use 5 t salt
    2 tsp of liquid smoke (opt)
    4 t black pepper
    2.5 t mustard seed
    2.5 tsp fennel seeds, slightly crushed
    1 1/4 t anise seed
    1 1/4 t garlic powder
    17-20mm collagen casing or sheep rinsed and clean.

    If you want you can mix and fridge the mix overnight, stuff next day. Stuff at your desired lengths or hang, smoke these at no higher than 175. Your wanting a meat IT of 151-152 The amount of smoke you want is your decision. Im going to put 4 hours of smoke to mine.

    BBL
     
  2. gersus

    gersus Smoking Fanatic

    [​IMG]
     
  3. slownlow

    slownlow Smoking Fanatic

    awesome start,  Thanks for the recipe.   [​IMG]
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    All mixed. Was hoping to stuff smoke tomorrow but i have to go to SC to sign some papers on the RV.

    [​IMG]
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Lookin good
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    [​IMG]
     
  7. sam3

    sam3 Smoking Fanatic

    [​IMG][​IMG]
     
  8. sound1

    sound1 Smoking Fanatic

    Looking Good
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got home in enuff time to stuff em and get em in the smoker.

    Little darker mix.
    [​IMG]


    20mm smoked collagen
    [​IMG]


    Decided not to tie or hang on racks this time.
    [​IMG]

    [​IMG]


    PID running at 130 to start.
    [​IMG]
     
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    They look great I am taking that you are starting smoker at 130 and increasing temp 10 or so degrees every hr till you reach 175 right, I am going to try this next week. (IF MY LEM SMOKER MAKES IT OFF THE UPS TRK) Thanks
     
  11. thoseguys26

    thoseguys26 Master of the Pit

    looks good. Is it that dark from the liquid smoke?
     
  12. Looks good! How do get the ends to close so nicely? 
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    If i told all my secrets then they wouldnt be secrets.......[​IMG]

    no its not the LSmoke  [​IMG]

    In the smoker, not done yet.

    [​IMG]
     
    Last edited: Jun 14, 2012
  14. looks good can you post your break down for the 3#
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got the ends cut and ready to cut into smaller lengths.

    [​IMG]



    Day or so in the fridge and they should get darker.
    [​IMG]

    Taste is good but they need some fridge time to mellow. I put 4 hours of AMZNPS blend smoke to em. I ended taking the heat to 175.

    Coyote1

    Here is my break down for 3 lbs. You can adjust to your taste.

    3.5 t salt.

    1.5 t accent (opt) if not used make the salt at 4.5 t

    2 1/14 t black pepper

    2.5 t mustard seed...you can add more if you like. I added 1 t colemans dry mustard

    1.5 t fennel

    1 t anise... you can add more here too but use small adds

    1.5 t garlic powder

    2 t liq smoke...again opt

    1/2 t cure 1

    3/4 cup water

    Ya would think i would keep notes [​IMG]
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Couple days in the fridge and they got darker.

    [​IMG]

    [​IMG]
     
     
  17. africanmeat

    africanmeat Master of the Pit OTBS Member

    Man what a great job thanks Rick.
     
  18. jack07

    jack07 Meat Mopper

    Looks good...thanks for sharing! I am making a batch today and smoking tomorrow.
     
  19. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good
    Another good one copy to my "evernotes" file
     

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