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Elk Spicy Sticks

post #1 of 18
Thread Starter 

Got some more elk out to make some spicy sticks. Now i gotta go git a brisket for some trim fat.

Almost 5 lbs here

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post #2 of 18

Here we go again!

 

I got my seat.

 

         popcorn.gif

post #3 of 18

<<Pulls up a chair next to AL..  beercheer.gif  Cheers my friend../

 

Rich

post #4 of 18

Alright, I'm sitting on the other side of Al !!!

 

Getting nervous Al---Bear on each side of you???   Grrrrrrrrrrrrr!!   biggrin.gif

 

110.gif   Economy Size for 2 bears and one "Al".

 

C'mon Al---Eat some more popcorn----We Bears want you fattened up a bit !!   

 

 

Pennsy Bear

post #5 of 18
Thread Starter 

Got a late start on the Elk.

 

My spicy mix ready.

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Doing some grinding.

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All ground with my fat cut in. This is 10 lbs.

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1.5 cups chilled distilled water. Add the cure #1 whisk until dissolved. Add salt, white pepper, curry, celery powder. Whisk together very good.

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Next add the dextrose. Whisk again good.

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Then the nfpm. Whisk good and let stand 15 mins.

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Check for any nfpm clumps and whisk again.

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My mix got darker which is cool.

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I was supposed to have my wife do the pics while i did the mixing with the bucket mixer but she went to bed.

 

Here is the 10 lbs all mixed. To late to stuff so tomorrow its going into sheep casings. Now into the fridge.

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Got all the equipment washed bleach sanitized and lubed.

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Only aircraft parts are frozen...HA

 

Grinder parts in the rice pond until next time.

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See ya tomorrow.

post #6 of 18
Thread Starter 

Sheep casings ready for rinseing

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After cleaning inside and out comes a cold water/vinegar soak

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Sheep

 

Kinda reminds me of being back home on my folks farm.

post #7 of 18

Man you got Energy  of a teenager . i will wait patiently  for the Qview  untitled2.png

post #8 of 18

Looking good!!

 

>>>>>Check for any nfpm <<<<<<

 

 Hey you looking for my cousin out there in Nebraska??

 

  hahahhaahha

 

  Craig

post #9 of 18
Thread Starter 
Quote:
Originally Posted by africanmeat View Post

Man you got Energy  of a teenager . i will wait patiently  for the Qview  untitled2.png


HAHA

 

If i had that kind of energy i would be having allot more........well you know laugh1.gif

 

 

Anyways

 

Got the sheep casings ready to stuff.

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My handy 10 cent sausage casing pricker...be good now.

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Poke the end of the casing to relieve any air. This length had a knot right in the middle...Prob my fault.

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Yeah you will find imperfections in the casings. They will have holes, cuts and will not be all the same size or length. Take your time, your not making a gazillion for cabelas or a store. Dont let anyone tell ya HEY thats not right or thats not how you do it.

 

First 5 lbs

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In the smoker PID at 130 for 1.5 hours no smoke.

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PID ready to go to 145 now. Time for hickory.

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Second 5 lbs. Prob going in the proofer/smoker or smokehouse with sassafras pellets.

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post #10 of 18

I'm glad you made it continuous----I'll only have to order "one stick" !

 

 

Bear

post #11 of 18
Thread Starter 

Outside temps are helping the sticks move right along.

 

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Going to Lancaster tomorrow so i gots the other 5 lbs in the proofer/smoker.

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post #12 of 18
Thread Starter 

Got the Elk done late last night. Cooling before bag and fridge rest for a day or two.

 

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post #13 of 18

Nice color on them stix Rick, Great tutorial!!!!

post #14 of 18
Thread Starter 

Thanks Aaron

 

 

Its way to hot to be worrying about the lengths before vac bags. So if it bother ya then look away  sausage.gif

 

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post #15 of 18

looks great and love the full tutorial of step by step, makes new smokers like me get very very interested in trying new thingsthumb1.gif

post #16 of 18
Thread Starter 

And vac bagged to even.

 

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Smile be happy and have fun.

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post #17 of 18

  What was the outside temp in PA when you were doing this?  I need to do a batch of venison myself but with outside temps being about 100 here in Texas, I'm afraid of ruining a batch of good stuff!

post #18 of 18
Thread Starter 
Quote:
Originally Posted by tgil View Post

  What was the outside temp in PA when you were doing this?  I need to do a batch of venison myself but with outside temps being about 100 here in Texas, I'm afraid of ruining a batch of good stuff!



It was about 99 with 80% R/H

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