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MULE'S BEEF SNACK STICKS WITH QVIEW USING THE MES 40 AND AMNPS

post #1 of 74
Thread Starter 

It is time for more beef sticks. I kinda fallowed Bearcarver's unstuffed smoked beef log recipe http://www.smokingmeatforums.com/t/103811/unstuffed-smoked-beef-logs-slightly-hot-bearcarver-qview

 I am using 8.5 lb of 80-20- ground check

Here is what I did

Day # 1
Mix the following:


#1 Mix
Tender Quick----------------------4.25 ounces)----Proper amount for 8.5 pounds of Ground Meat AS BEAR POINTED OUT MORTINS SAY'S USE 1/4 OZ OF TQ  FOR GROUND MEAT. WHICH WOULD BE 2 1/8TH OUNCE
Soy sauce---------------------------4 ounces
Ice Water----------------------------5 ounces
Stir this until TQ is dissolved, and put in fridge.
============================================================================
Then mix the following

#2 Mix
Black Pepper------------------------------------------------1 TBS
Home grown dried and crushed lemon pepper-----1 TBS  Please note this is not lemom and pepper. It is a breed of pepper. A simi hot pepper
Home grown driedCayenne Pepper-------------------1 TBS
Mustard Seed------------------------------------------------1 TBS
Fennel Seed (slightly crushed)--------------------------1 TBS
Italian Seasoning--------------------------------------------1 1/2 tsp
Garlic Powder------------------------------------------------1 tsp
Onion Powder------------------------------------------------1 tsp
==============================================================================
Any amounts of the ingredients above can change to suit your tastes, except the TQ
==============================================================================
Now spread your ground meat out in whatever you're going to mix it in.
Incorporate Mix # 1 with Mix #2 together, and pour it over all of your ground meat.
Now Mix & Mix & Mix & Mix & Mix, until you're sure it's mixed as well as possible.

 

 

The dry mix #2

Wet mix #1

 

 

I will be using the MES 40 with AMNPS. If you don't have a AMNPS you should!!!!!  I haven't desided what Pellets I will be using. (any thoughts?) I also haven't desided what size tube to use. I haven't desided if I will use casings Or go naked

 

More to come.

Happy smoken.

David

 

 


Edited by themule69 - 8/15/13 at 9:44pm
post #2 of 74

Im in...

post #3 of 74

David, I don't think it will hurt you, but it may be salty.

It's a very common mistake.

 

The proper amount of TQ for 8.5 pounds of Ground meat would be 2 1/8 ounces.

 

1/2 ounce per pound of whole meat.

 

1/4 ounce per pound of ground meat.

 

 

Other than that, it all looks great !!!

 

 

Bear

post #4 of 74
Last time I did a batch of bears sticks I used cherry and pecan. Really like that blend.
post #5 of 74
Looks Great David but let's see some links!!!
Must be a sausage day, I see BAMAFAN has some going and I just hung a few links too!
post #6 of 74
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

David, I don't think it will hurt you, but it may be salty.

It's a very common mistake.

 

The proper amount of TQ for 8.5 pounds of Ground meat would be 2 1/8 ounces.

 

1/2 ounce per pound of whole meat.

 

1/4 ounce per pound of ground meat.

 

 

Other than that, it all looks great !!!

 

 

Bear

Bear

I've always used 1/2 ounce even with ground. Maybe that's why I have high blood pressure.

I didn't realize I was out of crushed red pepper till I got started. That's why I'm using the lemon pepper. it is pretty spicie

Happy smoken.

David

David

post #7 of 74
Thread Starter 
Quote:
Originally Posted by S2K9K View Post

Looks Great David but let's see some links!!!
Must be a sausage day, I see BAMAFAN has some going and I just hung a few links too!

Links will be here later. I'ts a good day for sausage. I'm going to get a belly in POP's cure later today. I'll start a new thread on it when I get it going.

Happy smoken.

David

post #8 of 74

count me in!!!! popcorn.gif

 

Kat

post #9 of 74
Looking good Mr Mule!
post #10 of 74
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

Looking good Mr Mule!

Thank you Keith

David

post #11 of 74

I think you are going to like your homegrown additions to this, the recipe is a good one.

post #12 of 74
Thread Starter 
Quote:
Originally Posted by Bad Santa View Post

I think you are going to like your homegrown additions to this, the recipe is a good one.

I'm thinking so. It should have a little heat. But not a burn.

David

post #13 of 74
Quote:

I've always used 1/2 ounce even with ground. Maybe that's why I have high blood pressure.

I didn't realize I was out of crushed red pepper till I got started. That's why I'm using the lemon pepper. it is pretty spicie

Happy smoken.

David

David

Maybe its the crushed red pepper working on ya! Looking forward to seeing your results.

post #14 of 74
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post

Maybe its the crushed red pepper working on ya! Looking forward to seeing your results.

NO! don't take my pepperth_crybaby2.gif

post #15 of 74
Thread Starter 

Into the LEM 5# with 3/8" tube

 

 

Tryed going naked. It wasn't showing me the love I wanted. It would have gone better with another set of hands.

 

 

I switched to LEM 19mm Mahogany colagen casings. I also added about 8 oz. of cold water. Made the stuffing go much better.

 

Still not sure which pellet I will use.

Into the project fridge for a nap.

More to come.

Happy smoken.

David

post #16 of 74

Looks great, I want to try snack sticks.    

 

Got lots of venison.   confused.gif

post #17 of 74
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Looks great, I want to try snack sticks.    

 

Got lots of venison.   confused.gif

Venison makes great jerky as well as sticks.........I like bambi

 

 

post #18 of 74

Alright, you gotta tell us about the jerky. I love jerky.

post #19 of 74
Thread Starter 
Quote:
Originally Posted by thoseguys26 View Post

Alright, you gotta tell us about the jerky. I love jerky.

Here is a link to the venison jerky http://www.smokingmeatforums.com/t/143265/mules-venison-jerky-w-qview-and-recipe

Happy smoken.

David

post #20 of 74

Looking good from here, David!!!

 

I like Hickory on them, but I use Hickory for everything!!  biggrin.gif

 

Bear

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