Originally Posted by BlueBombersfan
Any chance you would be willing to share your recipe for these? They would be a big hit at my fishing trip next weekend!!
I used to post recipies for everyone to use.
However a friend or i thought so was taking my recipes which i gladly gave him and was posting them to a site and claiming they were of his making. I mean yeah everyone gets recipes online but if the person you emailed them to cant have the decency to post that these were from a friend....Then thats why i dont post much on the entire recipe.
Since you have asked so nice here it is.
For 10 lbs. If you want 5 lbs just cut the recipe in half.
8 lbs lean GB
1 lb pork butt fat
1 lb beef fat or brisket trim (if you dont have this just use another pound of pork)
5 Tbs salt (non iodized)
2 tsp cure #1 (1 tsp per every 5 lbs of meat)
5 Tbs dextrose powder (if you dont have this then no biggie. Just gives a slight tang)
1 tsp of liq smoke (yeah i know yuck) but this gives some smoky to the insides of the sticks and is OPT.
3 tsp celery powder
3 tsp curry powder
3 tsp white pepper
1 cup teriyaki sauce
1 cup non fat dry milk (this will bind some and less shrinkage) You dont have to use this if you dont want.
17-20mm collagen casings
Pre heat your smoker at 130
Hang or rack the sticks at 130 until the casings are kinda dry (no smoke) then bump to 140 with smoke for 2 hours. Bump temp to 150 (smoke opt) for another 2-3 hrs. Check IT of meat, Prob will not be close to IT. Bump heat to 150 again smoke is opt for 2 hrs. Check IT.
Your looking for an IT of 152-155. I pull mine anywhere between 149-151
If your not to the IT then bump to 170 checking often. When you reach the IT (which can take hours) hang or rack the sticks to bloom (cool) dont shower with cold water.
Hope this recipe works for ya.