Making some Beef Sticks today

sam3 · Feb 25, 2012

I can't help myself....I have to try another Snack Stix recipe.

The players..list of ingredients to follow.

Spices going for a spin.

Smells nice!

5 lbs of 85/15 GB

Everything all mixed in.

Onto the meat

Mixed in by hand.

Going in for an overnight rest in the frig.

BBL

sam3 · Feb 25, 2012

Out of the frig.

Decided to add some cheese to this too...

Some ECA mixed with a little water.

Mixed and ready to go..

A neat little Nepas trick...Crisco!

All stuffed and ready for smoke

In the box after preheating.

Rolling with Pecan pucks today.

slownlow · Feb 25, 2012

Looking great so far.

jrod62 · Feb 25, 2012

looks good.

I need to make some more sticks

boykjo · Feb 25, 2012

Like an alchoholic need'in a drink..............................

Just dont get any better.................

Joe

sam3 · Feb 25, 2012

Blooming.

Better look.

Money shots for your veiwing pleasure.

Into the bag for an overnight rest in the frig.

I used extra sharp cheddar with this, in lieu of high temp cheese, and it came out fantastic!
I don't see these lasting long.

Recipe coming shortly. Need a shower, drink and something to eat. Not neccessarily in that order though.

Thanks for looking.

thoseguys26 · Feb 25, 2012

Nice job, those look fantastic and the cheese held up nicely! Can't wait to see your recipe! Yah, I'd have a drink while in the shower myself..

boykjo · Feb 25, 2012

looks great Sam........................

Joe

sam3 · Feb 25, 2012

So, here is what I did.

5lbs od 85/15 Ground Beef
1 cup of NFDM
2 Tbs Salt
1 Tbs Sugar
2 Tbs Paprika
1 tsp Cure #1
2 tsp Black Pepper
1 tsp Garlic powder
1 tsp Marjoram
1 tsp Nutmeg
1 tsp Ginger
1/2 tsp Cayenne
1 cup water
1/2 lb of extra sharp cheddar cheese
0.5 oz of ECA

1.5 at 130 degrees no smoke
1 hour with smoke at 140
1 hour with smoke at 150
1 hour no smoke at 160
170 no smoke to reach an IT of 152.

Bloom 2 hours and store in refrig overnight in paper bag to mellow.

NOTES:
I used 21 mm Collagen casings and they came out well. I want to use 19mm or 17mm for this recipe. I just dont have the tubes yet
Total time to reach 152IT was 4.5 hours with my Bradley OBS with the mods I did.
I used clear casings and smoked with Pecan. The color and flavor is off the charts!

I'm happy with these!

fire in the hole · Feb 25, 2012

Sam......Your recipe looks as good as your finished sticks. But, what are NFDM and ECA????

I'm sure I'll feel like a real dummy when you explain..

sam3 · Feb 25, 2012

fire in the hole said:
Sam......Your recipe looks as good as your finished sticks. But, what are NFDM and ECA????

I'm sure I'll feel like a real dummy when you explain..

No, not at all Bro.I was typing this as I was cooking dinner.

Non Fat Dry Milk

Encapsulated Citric Acid

thoseguys26 · Feb 25, 2012

Thanks Sam, I won't forget your effort to help.

couger78 · Feb 25, 2012

Delicious-looking!

Are they all gone yet, Sam?

Kevin

sam3 · Feb 25, 2012

thoseguys26 said:
Thanks Sam, I won't forget your effort to help.

I'm an amateur here. :biggrin:

Just make sure you add the ECA just prior to stuffing, not before. The extra sharp cheddar didn't melt out. And I am a big high temp cheese fan, so I will use this again without a doubt.

sam3 · Feb 25, 2012

Couger78 said:
Delicious-looking!

Are they all gone yet, Sam?

Kevin

Ha!
Thanks Kevin! My wife is raving about these, I doubt they last long! :biggrin:

fire in the hole · Feb 25, 2012

Hey Sam........thanks. Now I'm going to save this recipe for when it warms up a bit around here.

puddy · Feb 26, 2012

I know that the NFDM is a binder but what is the ECA for? And where can you find it, or is it not necessary.

dward51 · Feb 26, 2012

Puddy said:
I know that the NFDM is a binder but what is the ECA for? And where can you find it, or is it not necessary.

ECA is not absolutely necessary, but a lot of people like the tangy flavor it adds to sticks. You have to make sure to add it as the last thing before stuffing as it's "encapsulated" in a little fat capsule and if you handle or process the meat too much it will break the little capsules open. If this happens the meat could turn whitish in color and get a mushy taste and texture.

You can get it at Sausagemaker or Butcher & Packer (or any number of other sausage supply locations - just google encapsulated citric acid).

http://www.sausagemaker.com/14800encapsulatedcitricacid.aspx

http://www.butcher-packer.com/index.php?main_page=product_info&products_id=897

Also here is a PDF on ECA vs Fermento vs cultures which has some more info

http://www.alliedkenco.com/pdf/Citric vs. Femento vs. Starter Cultures.pdf

sam3 · Feb 27, 2012

Thank you for for answering his question dward51. I was away from the computer for much of the day yesterday.

puddy · Feb 27, 2012

Thanks for the reply I think I may try that recipe but I think I will leave out the ECA, and maybe bump up the Cayenne. I like things with a good kick.

Making some Beef Sticks today

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