Stick Batch

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Dec 15, 2011

• #21

Looks great Rick.

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

665

N. Central Idaho

• Dec 15, 2011

• #22

very nice blooming good job

 

BGKYSmoker

Nepas OTBS #242

Original poster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Thread starter

Dec 25, 2010

14,262

12,121

Rineyville, KY

• Dec 15, 2011

• #23

Here is the 5 lb batch just finished smoking.

 

BGKYSmoker

Nepas OTBS #242

Original poster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Thread starter

Dec 25, 2010

14,262

12,121

Rineyville, KY

• Dec 15, 2011

• #24

Smoke round 2

IT is 143. Been in since this morning.

 

redheelerdog

Master of the Pit

SMF Premier Member

Dec 4, 2011

2,036

666

Montana - Big Sky Country

• Dec 17, 2011

• #25

Thanks for sharing your recipe; I have a batch in right now at 145F...   

 

sprky

Master of the Pit

OTBS Member

Jun 26, 2007

2,932

41

Hutchinson Kansas

• Dec 17, 2011

• #26

 

BGKYSmoker

Nepas OTBS #242

Original poster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Thread starter

Dec 25, 2010

14,262

12,121

Rineyville, KY

• Dec 18, 2011

• #27

Got home tonight and needed to get this batch in vac bags and shipped to my grand daughter.

I had to try em first....

 

tjohnson

Smoking Guru

Moderator

OTBS Member

SMF Premier Member

Insider

Dec 29, 2009

5,600

139

Savage, MN

• Dec 18, 2011

• #28

Another GREAT Job Rick!

Todd

 

gersus

Smoking Fanatic

May 8, 2011

497

12

Mid-Missouri

• Dec 18, 2011

• #29

Wow! Looks awesome! Thanks for the recipe!

 

slownlow

Smoking Fanatic

Jun 17, 2011

472

12

Hamilton, NC

• Dec 19, 2011

• #30

Thanks for the recipe.  These look soooo good!

 

good meat man

Newbie

Dec 19, 2011

5

10

• Dec 19, 2011

• #31

Looks good what temp and how long

 

coyote1

Meat Mopper

Dec 12, 2010

220

14

Fort Scott Ks. south of kansas city

• Dec 19, 2011

• #32

nepas said:

Ok

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

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

Click to expand...

 how much plain mustard powdered did you use was it the 5 Tbs  and do you still use the 1.5 cup distilled cold water (add another 1/2 cup if needed while mixing)  or just the beef liquid

sticks look good I'm going do some

 

BGKYSmoker

Nepas OTBS #242

Original poster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Thread starter

Dec 25, 2010

14,262

12,121

Rineyville, KY

• Dec 19, 2011

• #33

coyote1 said:

 how much plain mustard powdered did you use was it the 5 Tbs  and do you still use the 1.5 cup distilled cold water (add another 1/2 cup if needed while mixing)  or just the beef liquid

sticks look good I'm going do some

Click to expand...

I did use the 5 Tbs mustard, the photo only shows 2 Tbs cuz i had to go get more. I did use the 1.5 cups beef broth and later added just a tad under 3/4 cup water to make the mix softer. When you measure the corn starch make sure you level the spoon with the back of a butter knife. You can also put a twist on this and replace the corn starch with powdered sugar.

After mixing all the dry with the liquid i put it in the blender to make sure the powder milk and fermento were mixed well with no clumps.