So you like some spicy sticks ....EH
This recipe a friend gave me. Its for 10 lbs but i broke into a 5 lb also.
Before i get started i just mixed up 5 lbs. My son is going to be down this weekend and the last time i will see hime before deployment to Afgn on the 20th.
Here is the 5 lbs i just mixed. No time for smoking today so doing tomorrow.
Here is the 2 recipes. I did deviate just a tad with the garlic. He used garlic salt, i went with powder.
NOTE: If you cant tolerate MSG (ACCENT) You can leave it out.
10 lbs lean burger or venison
1 1/4 tsp cure 1
1.5 Tbs MTQ....Why did he add this? Not sure but it works. Yeah you could leave out and just use 2 tsp cure 1.
6 Tbs non iodized salt. If you leave out the MTQ Try adding 1 more Tbs salt
1 Tbs black pepper
1 Tbs ground chipotle pepper or your fav like ancho or?
1 Tbs garlic salt, I used powder
2 Tbs Accent
1 Tbs sugar
2 tsp cayenne
1 tsp pakrika
1.5 Tbs red pepper flakes
1 Tbs hot sauce. Your choice
1 cup water. Mix the hot sauce into the water along with all the dry
2 Tbs ECA. Mix this in last before stuffing
17-19mm collagen or sheep casings.
Here is his smoking directions.
Smoke between 1,5-2 hours at between 150-160. Bump heat to 170 until you got an IT of 152 in the sticks. If you like you can put these into a dehydrator to make them drier.
5 lbs lean beef or venison
3/4 tsp cure 1
1 Tbs MTQ.....Note same as above
3 Tbs salt
1.5 tsp black pepper
1.5 tsp chipotle
1,5 tsp garlic
1 Tbs Accent 1.5 tsp sugar
1 tsp cayenne
1/2 tsp paprika
2 tsp red pepper flakes
2 tsp hot sauce
1/2 - 3/4 cup water
1 Tbs ECA....I went with 5 tsp tomorrow.
Again feel free to deviate what you like.