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Hot Sticks or Fattys

post #1 of 13
Thread Starter 

Here is a recipe that you can make into slim jims, fattys, chubs or logs.


Recipe for 5 lbs follows the pics. I made a 2.5 lb batch.


1.5 lbs 85/15 or 90/10 and 1 lb hot Italian. Store bought is ok.....(I used mild)




Here is my mix. (I dont like MTQ but had some so used it this time)



Left worcestershire. Right Liq smoke (use good liquid smoke like LEM or TSM)




I mixed all at once into meat. Mixed by hand for 3 mins as to not over work the meat.





In a zip lock and i will remix tomorrow before stuffing into 19mm conditioned collagen.



Here is the recipe.


Can be made into sticks, hog casing size sticks, cellulose, fibrous and even fattys

4 pounds ground beef 85/15 or 90/10
1 pound spicy pork sausage (store bought bulk is ok)
2 1/2 teaspoons mustard seed
2 1/2 teaspoons liquid smoke flavoring (You can leave out if you wish)
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
7.5 t MTQ or 1 tsp cure 1 If you use cure 1 you will need to add some salt)
1 tablespoon cracked black pepper
1 tablespoon caraway seed (optional)
2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons red pepper flakes

In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, MTQ or Cure 1, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.

For the next three days, knead the meat for 3 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 fatty logs or stuff into your choice of casings.

If you stuffed this smoke your normal way. If you made into fattys smoke at 225

post #2 of 13

Recipe looks pretty good, except for the liquid smoke.

Thought that was if you don't have a smoker.




post #3 of 13
Thanks for the recipe,it sounds really good! Gonna have to try it!!!
post #4 of 13

Thanks for the recipe, Nepas!



post #5 of 13
Thread Starter 

Flight path deviation.


Making jerky instead.


Got the cordless jerky gun out.


1st tray


And a couple rounds (left over in the gun) 4 trays total

post #6 of 13
Got the cordless jerky gun out.


post #7 of 13

X-Nepas leaving the Heavy Artillery for another day....................




post #8 of 13

Nice....................... icon14.gif  How ya dealing with the heat....... I dont make much sausage in the summer time.. Hard to keep my temps down in the smoker

post #9 of 13
Thread Starter 



Heat not the problem for me, its the dang humididity. We have had lots of rain.



Got the jerky cut and going back in the paper bag. My wife says to hot for her so i guess i gotta make some wimpy gb jerky.

post #10 of 13
Cordless jerky gun eh? Toys! I love toys! Specially food toys! Recipe looks good too. Thanks for sharing.
post #11 of 13

Thanks for the recipe and the pics!!! I like some heat and this looks good. I've got some bulk venison italian i can throw in there. Reinhard

post #12 of 13
If i put it in smoker what would be ideal temp if i was making the flat jerky sticks. I have a propane smoker and never done jerky yet.All input would be apreciated.And thanks for the receipe
post #13 of 13

how much salt would you add if using cure ? 

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