Stick Batch

Discussion in 'Sausage' started by nepas, Dec 11, 2011.

  1. nepas

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

    Going to do 2 batches of sticks.

    For those of you who have messaged me asking to share recipes, Please forgive me for not getting back to you. I will post the recipes here in this thread for you.

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    BBL
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm in!

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  3. nepas

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

    I'm going to do this before i even start the mixing.  Quiet this is a big secret so dont tell anyone.

    2 cups of broiling water, Add 1 beef cube.

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    Get the beef cube dissolved and stir well. Cover the measuring cup after it has coold some or put in a closed container and put in fridge overnight. Dont worry about the beef liquid imparting your flavor of the sticks. If you get any fat solids on the liquid when you start to mix you can take off or just leave in. I might take off so the liquid mixes in better.

    DO NOT ADD THIS IN YOUR MIX WHILE ITS HOT.

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    Until tomorrow
     
  4. michael ark

    michael ark Master of the Pit

    You got my attention .[​IMG]
     
  5. nepas

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

    After some thought i'm going to use this recipe. I will use the beef stock recipe later.

    10 lbs 80/20

    4 Tbs hot hungarian paprika. If you dont have the hot use the same amount of regular paprika but DOUBLE the cayenne.

    1 cup powder dry milk

    1/2 cup fermento or powder buttermilk (get this by the baking powder in the store)

    5 Tbs hot mustard.

    5 Tbs non iodized salt

    2 Tbs corn starch....yes corn starch

    2 Tbs garlic powder

    1 Tbs celery seed

    1 Tbs onion powder

    1 Tbs cayenne

    2 tsp black pepper

    2 LEVEL tsp cure #1

    2 tsp allspice

    1 tsp ground thyme

    1.5 cup distilled cold water (add another 1/2 cup if needed while mixing)

    Add all the dry to the water.

    MIX THIS VERY GOOD AS IT WILL INCREASE IN VOLUME. LET THE SEASONED LIQUID SIT FOR 30 MINS BEFORE ADDING TO MEAT. ADD IT ALL TO THE 10 LBS.

    You can stuff right away or fridge and stuff the next day. Smoke your normal way, HOWEVER try not to exceed 155-160 IT of your smoker. This is not a fast 5-8 hour smoke. This can take from 20 to 24 hours so PLEASE have the time to watch it. Reason for the long smoke time is tang.

    If you want you can decrease the smoke time and pump the temp, but will not get the full tang.

    You can cut this for a 5lb batch.
     
    Last edited: Dec 19, 2011
  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Will be adding this to the to do list: :sausage:
     
    Last edited: Dec 12, 2011
  7. shtrdave

    shtrdave Smoking Fanatic

    I do the beef stock/broth thing when doing jerky in place of the water for the mix, I am not sure if it helps but I figure it can't hurt to add a bit more flavor. I will be watching this, thanks.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Ok I'm ready for the rest of this thread cause it sure sounds good so far.
     
  9. nepas

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

    Ok

    I cut this down to a 5 lb batch and mellowed it out some cuz its going to my grand daughter.

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    Decided to use the beef liquid anyways. Didnt use the hot mustard, just plain powdered.

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    Never fails, After i get all mixed i have a honey do. In the bowl, cover and fridge for awhile.

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    Last edited: Dec 13, 2011
  10. michael ark

    michael ark Master of the Pit

    At least their is honey on that do list.[​IMG]
     
  11. Lookin good so far.

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  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    looking really good can't wait
     
  13. nepas

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

    Here is the stick batch. I did one n a smaller batch and the other in a 5lb batch.

    The smaller batch.

    Sanitized my table with bleach/water, air dried then covered with clear wrap.

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    Using 19mm clear smoked collagen.

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    I found that if i tie in the middle i can get more sticks on the bell rod.

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    Make both the same length. Tie the ends

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    This small batch done.

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    Ready to dry some and smoke.

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    Here is the 5 lb batch.

    Tied the same except i did n the middle also.

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    Easy cleanup

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    Cheaper than regular vac bags.

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    Used my 5 lb LEM as my valves are not done yet for my water stuffers.
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I love that recipe Nepas!

    The sticks look awesome!
     
  15. michael ark

    michael ark Master of the Pit

    [​IMG]  Thanks for the step by step.[​IMG]
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    looks good
     
  17. nepas

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

    The small batch is getting close to done.

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    Bloom time.

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    Last edited: Dec 14, 2011
  18. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]
     
  19. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow it looks amazing i love it
     
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I suppose I have to get collagen casings now.... wipe keyboard..... thanks for the recipe.... Dave
     

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