Yes I have used pork mixed with, I also used 100% pork, I prefer beef with my sticks as they seem less greasy, probably just in my head but hey thats why we learn to make our own...
Big Casino, I noticed that your recipe uses all beef. Have you tried with pork or a mix of pork and beef? I copied and saved it. It looks sounds good, when our temps get out of the 30 I'll have to give it a try. Thanks
I am using your recipe Big Casino, making 30 lbs venison/pork 60/40 tomorrow. Think I will add the pepper flakes like you said..I am going to grind up Boston Butt with the deer.
Yes I have used pork mixed with, I also used 100% pork, I prefer beef with my sticks as they seem less greasy, probably just in my head but hey thats why we learn to make our own...
do you grind or crush the mustard seeds??
Yes I have used pork mixed with, I also used 100% pork, I prefer beef with my sticks as they seem less greasy, probably just in my head but hey thats why we learn to make our own...
Cool., thanks/
I leave the mustard seed whole, but you could crush them if you want to, I just like the look of those little yellow seeds in my sausage...LOL
I have heard of guys toasting them too but I have yet to do that... probably the next batch I make
Giving this a go this weekend with 20lbs of pork. I toned the pepper down to 1 tsp of crushed. 1 tsp of aleppo ground, 1 tsp of ancho chili ground.
My beef stick recipe
5lb ground beef
1cup ice water
1tsp insta-cure
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
1tsp coarse ground black pepper - add more if you like pepper taste
2tsp white ground pepper - substitute with black pepper if you dont have this
1TBS Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to taste
If you like it hot add the following
2TBS crushed red pepper
2TBS ground cayenne pepper - more or less to taste
mix all spices and cure#1 into 1 cup of ice cold water mix into ground beef until mixed through
stuff into casing, hang at room temp until casings are dry, approx 1 to 2 hrs,
place into smoker preheated to around 130 degrees for one hour to dry casings, then add smoke for 1hr or until desired color, then raise heat to 150 for one hr then raise heat to 180 until an internal temp of 152 to 160 degrees,
place into ice cold water until IT drops below 90, if you want you can then spray the sticks with hot water to remove any grease on the casings, then rinse in cold water again then bloom sticks at room temperature until casings are dry or desired color is obtained then refrigerate in a brown paper bag
what is binder #86I like this one. Adjust garlic and heat to your pref. Maybe some white pepper if you want the after glow.
Start cooker at a low temp and gradually increase til you hit 170F.
Sticks are done at 154F IT.
Ice water bath and hang to dry.
I just made this as summer sausage in 2-1/2" x 18" casings, but it should work great as a stick.
These were made with 5# ground whole sirloin tip and 1# pork butt. (Double batch)
Ingredients
:
1 cup cold Buttermilk
1-1/2 tablespoons Morton Tender Quick
2 teaspoons mustard seed
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper (butcher grind)
2 teaspoons liquid smoke flavoring (optional)
3 pounds lean ground venison or (90/10 ground beef)
1 cup coarsely shredded Sharp Cheddar Cheese or (Hi-Temp cubes)
2 tsp Chipotle Powder (or to taste)
11 g Binder #86
NEPAS (a well respected sausage master here) has posted previously that you can substitute Saco Buttermilk powder or Fermento for Binder #86. Saco buttermilk powder should be available at just about any grocery store or Walmart. However I'm not certain if it is a 1:1 substitution.Flavor Binder 86 is high in protein. Reduces shrinkage while binding meat and fat together. Formulated from Hydrolyzed Milk Products and Lactose Whey. Use 1/4 to 1/2 cup for each 10 lbs. of sausage meat. Net wt. 2 lbs. (6 cups).