BGKYSmoker
Nepas OTBS #242
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Here is a stick recipe i have used allot.
Just a tad on the spicy side for 10 lbs. If you want 5 lbs just reduce the recipe in half.
8 lbs lean GB (90/10 will work) or Venison
1 lb pork fat (butt fat)
1 lb beef fat (brisket trim, that harder kind)
5 T non iodized salt
2 level t cure #1
5 T powdered dextrose
1 t liquid smoke (yeah i know)
3 t celery powder
3 t nutmeg
3 t curry powder
3 t white pepper
1 1/4 cup cold distilled water
1 cup NFPDM
Sheep or collagen casings 17-20mm
If you are grinding, grind all meat thru med plate 1 time. Add the dry and water to the grind, mix in well and grind again thru med plate. Stuff into your choice of casings.
I start my smoker at 130 and PID thru to 170. Your looking for a meat IT of 152-155. Upon reaching the IT hang or rack the sticks to bloom, dont cold bath or shower.
Enjoy
Just a tad on the spicy side for 10 lbs. If you want 5 lbs just reduce the recipe in half.
8 lbs lean GB (90/10 will work) or Venison
1 lb pork fat (butt fat)
1 lb beef fat (brisket trim, that harder kind)
5 T non iodized salt
2 level t cure #1
5 T powdered dextrose
1 t liquid smoke (yeah i know)
3 t celery powder
3 t nutmeg
3 t curry powder
3 t white pepper
1 1/4 cup cold distilled water
1 cup NFPDM
Sheep or collagen casings 17-20mm
If you are grinding, grind all meat thru med plate 1 time. Add the dry and water to the grind, mix in well and grind again thru med plate. Stuff into your choice of casings.
I start my smoker at 130 and PID thru to 170. Your looking for a meat IT of 152-155. Upon reaching the IT hang or rack the sticks to bloom, dont cold bath or shower.
Enjoy
