Trying my hand at some unstuffed smoked beef sticks w/ Q-View

Discussion in 'Sausage' started by arubaariba, Jul 31, 2013.

  1. arubaariba

    arubaariba Fire Starter

    The liquor store had a sale on beer - so I decided to make some beef sticks.  I don't have a grinder or a stuffer, but I saw Bear's recent post http://www.smokingmeatforums.com/t/95395/unstuffed-smoked-beef-pepperoni-sticks-with-qview

    So I thought that I would give it a try because he knows his stuff (or unstuff in this case).

    Bought 5.5# of 80/20 on sale at the store yesterday and used his recipe - but heated it up some (ok, a lot) with my ground smoked serrano peppers and some habanero dust that I had on the shelf.

    His sticks look like perfect tubes, and after reading how he gets them that good... I opted to take the "easy way out" and buy a $20 Nesco jerky gun instead from Ace Hardware who had them on the shelf.  I bought (3) 14" pizza screens from the local restaurant supply store and piped on those little tasty-looking dog turds.

    I'll smoke them up tomorrow -  they are resting now in the refrigerator (with the extra pound or so of meat that I did not have a rack for in the smoker) so I will have to do 2 batches 


     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You're off to a good start! My kids love the Bear's caseless snack sticks! We also use a jerky gun to form them.
     
  3. webowabo

    webowabo Master of the Pit SMF Premier Member

    I as well use a jerky gun for some small batches.. and the pizza racks are a great idea.. ill be doing some muscle cut jerky tomorrow as well. Can wait to see how yours come out....
    Mike
     
  4. arubaariba

    arubaariba Fire Starter

    Just finished the first batch.  A lot more grease than expected - they shrunk up pretty good, I'm thinking that the "80/20" that they sold me was not that.  

    Needed to keep the door propped open to maintain 150-160.  Used (2) chip pans of hickory and finished it off with a pan of Cherry. Took about 2 1/2 hours to smoke, pulled it at 160.

    Here they are smoking



    And here they are after the ice bath and wipe.  They are Fantastic!!! [​IMG]


    Working on the 2nd batch now.  Who cares what they look like - it's all how it tastes.  And they taste pretty darn good. Will do again for sure!! Already gave out half of them to a couple of neighbors.  They smelled the smoke and came over with cold beer in hand (like always [​IMG])

    Thanks again Bear for sharing your recipe....... another winner!!!
     
    Last edited: Aug 1, 2013
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks great and nice job.............
     
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your sausage looks great!

    [​IMG]
     

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