These have been on my 'to-do' list since seeing Bearcarvers batch years ago. I could not decide on which specific recipe to try as there are many out there and they all looked good. So, I blended what I liked from 3-4 posters into one & it seemed to work out OK. I cheated and used store bought 80/20 and plain ground pork to expedite things. The disposable grille covers from Home Depot worked slick for holding the sticks and keeping them from touching each other. Easy release from a spray of Pam and easy clean up after the smoke. I used my 5# Lem stuffer to crank out the sticks and just laid them into the grooves....again, worked pretty slick. They went in at about 130 degrees for an hour, bumped up to 150 and put the AMNS in with 3 rows full of hickory dust. Bumped up to 180 degrees 2 hours later and kept it there until the sticks IT hit 160. About a 7 hour smoke start to finish, a little longer than I expected seeing as how they weren't that fat. Not a very pretty stick..lol...but good color & texture and they hold together well after the nights rest. I used Korean Chili flakes leftover from a batch of Kim Chee instead of cayenne so the 'heat' is more subtle than the cayenne punch. Def a recipe I'd do again but next time I'll try them in casings.
4lb ground beef
1 lb ground pork
1cup ice water
1tsp insta-cure
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
1tsp coarse ground black pepper
2tsp white ground pepper - or more black
1TBS Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to taste
If you like it hot add the following
2TBS crushed red pepper
2TBS ground cayenne pepper
½ cup powdered milk
Mix all spices, cure #1 & milk into 1 cup of ice cold water.
Mix into ground meat until mixed very well.
Stuff & hang until casings are dry approx 1 to 2 hours.
Place into smoker at around 130 degrees for one hour to dry casings, then add smoke for 1hr or until desired color, then raise heat to 150 for one hr then raise heat to 180 until an internal temp of 152 to 160 degrees.
ground beef/pork combo with spices added
cranked out of the Lem
just out of the smoker
after overnight rest
4lb ground beef
1 lb ground pork
1cup ice water
1tsp insta-cure
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
1tsp coarse ground black pepper
2tsp white ground pepper - or more black
1TBS Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to taste
If you like it hot add the following
2TBS crushed red pepper
2TBS ground cayenne pepper
½ cup powdered milk
Mix all spices, cure #1 & milk into 1 cup of ice cold water.
Mix into ground meat until mixed very well.
Stuff & hang until casings are dry approx 1 to 2 hours.
Place into smoker at around 130 degrees for one hour to dry casings, then add smoke for 1hr or until desired color, then raise heat to 150 for one hr then raise heat to 180 until an internal temp of 152 to 160 degrees.
ground beef/pork combo with spices added
cranked out of the Lem
just out of the smoker
after overnight rest
