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Snack Sticks with a Double Bearcarver Influence.

post #1 of 16
Thread Starter 

I am going on a couple of road trips. One of them is with a buddy who likes hot pepperoni sticks. Obviously, it is the time to try and learn how to make snack sticks. I relied on a couple of posts from someone who has taught me a lot with his posts, Bearcarver. 

 

The posts I used are:

 

http://www.smokingmeatforums.com/t/95395/unstuffed-smoked-beef-pepperoni-sticks-with-qview

http://www.smokingmeatforums.com/t/106904/smoked-bear-loaf-hot-all-beef/20

 

I liked the technique from the pepperoni sticks but my buddy likes hot so I used the mix from the beef loaf.

 

The first problem I ran into was we don't use the same meat/fat ratios for our ground beef here in Canada as you do in the states. Bear used an 80-20% meat fat mix. Here we have medium ground beef (77-23%) and lean (83-17%) so I used a kilogram (2.2 pounds) of each for 2 kilograms (4.4 pounds) of ground beef.

 

As the US has not caught up to the rest of the world, I had to convert the recipes to metric and adjust for the fact I was using 2 kilograms instead of 12.5 pounds.

 

Here is the mix I used.

 

I mixed:

8 ml (1 1/2 teaspoon) black pepper

8 ml (1 1/2 teaspoon) red pepper flakes

8 ml (1 1/2 teaspoon) cayenne

8 ml (1 1/2 teaspoon) mustard seed

8 ml (1 1/2 teaspoon) fennel, partially ground

8 ml (1 1/2 teaspoon) anise seed

5 ml (1 teaspoon) italian seasoning

2.5 ml (1/2 teaspoon) garlic powder

2.5 ml (1/2 teaspoon) onion powder

32 grams (1 1/8 ounce) Tender Quick

50 ml (1/4 cup) soy sauce

75 ml (1/3 cup) ice water

 

I mixed that together and then poured it over the 2 kilograms (4.4 pounds) of ground beef all had been chilled.

 

 

I mixed it thoroughly, covered and put in the fridge over night.

 

 

The next day, I ran it through my LEM sausage stuffer with the 3/4 inch tube. I wanted to use 1/2 inch but from other posts, I noted that gave some trouble.

 

 

Here are the sticks.

 

 

Into the fridge overnight to develop pellicle.

 

 

When I went out to get the smoker ready, we had a visit from a merlin. It has been hanging around for a few days. It is pretty but it is hard on the songbirds.

 

 

I fired up the AMNPS with a mixture of maple, hickory and cherry. Bear used more smoke but I only did one row.

 

 

I put the sticks in the Bradley and closed her up.

 

 

The smoke went like this:

 

One hour with no heat and just the smoke.

One hour at 120 F (Internal Temperature (IT) on starting 59 F)

One hour at 140 F (IT on starting 91 F)

One hour at 160 F (IT on starting 99 F)

One hour at 180 F(IT on starting 113 F)

Two hours (smoke had run out on AMNPS) at 200 F (IT at starting 125 F)

 

The IT was 160 F. I didn't take it off at 165 to 170 as Bearcarver did and put it in a cold water bath. I took it off at 160 F and let it sit figuring the IT would rise with sitting.

 

Here is the results.

 

 

 

The verdict. This is a really good snack stick. It has a good heat (my buddy will thank you Bear) and an great texture. I would recommend it to anyone. However, this time I think I can improve on Bear's recipe. I think this stick screams for a 50/50 mix of pork and beef with the pork ground a little coarser. The next time I make it I will try that and see if I am right. 

 

Thanks, Bearcarver, you have done it again.

 

Disco

post #2 of 16

They look very good, I have been wanting to try them too, Well done

post #3 of 16
Thread Starter 
Quote:
Originally Posted by RdKnB View Post
 

They look very good, I have been wanting to try them too, Well done

 

Thanks! Once again, Bear had come up with a winning recipe and I do recommend them. They are spicy for an old Canadian guy but soooo good. I do recommend you try them.

 

Disco

post #4 of 16

Looking good Disco, I really like Bear's recipe for these, so does everyone that tastes them.

post #5 of 16
Thread Starter 
Quote:
Originally Posted by Bad Santa View Post
 

Looking good Disco, I really like Bear's recipe for these, so does everyone that tastes them.

 

Amen. It is one more of the great techniques I have learned on the forums.

 

Disco

post #6 of 16

Awesome Job Disco!!!

 

They look Beautiful !!!

 

Let me know about the 50/50 mix----I thought about doing that, but I'm such a Beef Hound, and the basic recipe that I found (Morton's), and adjusted, was for all beef  That could make them even better, but then I couldn't call them "Beef Sticks". :biggrin:

This could be one of those "Student Surpassing the Teacher" deals.

 

And again, Thanks for the kind words.

 

 

Bear

post #7 of 16

Those look great ,,,, nice job

post #8 of 16
Nice job Disco, wish I was road tripping with you!
post #9 of 16
Disco......you are beating me! Those look wonderful! Great job!

Kat
post #10 of 16
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Awesome Job Disco!!!

 

They look Beautiful !!!

 

Let me know about the 50/50 mix----I thought about doing that, but I'm such a Beef Hound, and the basic recipe that I found (Morton's), and adjusted, was for all beef  That could make them even better, but then I couldn't call them "Beef Sticks". :biggrin:

This could be one of those "Student Surpassing the Teacher" deals.

 

And again, Thanks for the kind words.

 

 

Bear

Har! Good one. The way I have it figured, I will surpass you in smoking just after Obama becomes a Republican. However, I love pork and I will try the adjustment.

 

Disco

 

Quote:
Originally Posted by driedstick View Post
 

Those look great ,,,, nice job

 

Thanks, They taste better than they look. Bear has a winner with this method.

 

Quote:
Originally Posted by dirtsailor2003 View Post

Nice job Disco, wish I was road tripping with you!

 

I am on the trip. We went to the HIlls Garlic Festival in New Denver, BC. You do wish you were on this trip. It is a local growers' festival with great food, music and crafts. I got a couple of new garlic varieties to plant, ate way too much and listened to some great blue grass music. Add Bear's snack sticks and it has been wonderful!

 

Disco

 

Quote:
Originally Posted by KathrynN View Post

Disco......you are beating me! Those look wonderful! Great job!

Kat

First, a gentleman would never beat a lady. Second, from what I have seen of southern ladies, attempting to beat them would be hazardous to your health. Third, anyone who does what they enjoy can't be beat, they are having a great time! However, I will humbly accept your compliment and doff my hat to you for your kindness.

 

Disco

post #11 of 16
Those look absolutely delicious, Disco! Very nicely done sir!

Red
post #12 of 16
Thread Starter 
Quote:
Originally Posted by SeenRed View Post

Those look absolutely delicious, Disco! Very nicely done sir!

Red

 

Thanks, Red. I have to admit, trying all the different projects from these forums is a fun and tasty pastime. 

 

Disco

post #13 of 16

Disco.......I was going to make a 12lb batch of Bears loaf mix this weekend. But now you have me thinking about the pork addition. So I will do two 6lb batches.......one all beef and one with 2/3rds beef and 1/3 pork shoulder. And, because I am running short on snack stix, I will put these in 22mm casings.

I'm slobbering on my keyboard already.......

 

Brad

post #14 of 16
Thread Starter 
Quote:
Originally Posted by bkleinsmid View Post
 

Disco.......I was going to make a 12lb batch of Bears loaf mix this weekend. But now you have me thinking about the pork addition. So I will do two 6lb batches.......one all beef and one with 2/3rds beef and 1/3 pork shoulder. And, because I am running short on snack stix, I will put these in 22mm casings.

I'm slobbering on my keyboard already.......

 

Brad

 

Wow, you have to post that! I am looking forward to your results. 

 

Disco

post #15 of 16

Hey Disco, I too use Bearcarvers Bear Loaf as a base for my pepperoni, and Here is the only difference that I to to what you just posted.

For a 5 pound batch

I start with 3 pounds Ground beef, and 2 pounds ground pork.  I have used both 80/20 and 73/27 ground beef and have been well satisfied with both.

 

To the dry Mix I upted the Italian Seasoning to 1-1/2 tablespoons to my 5# mix, I also added 1-1/2 teaspoons of MSG

 

To the wet mix I added 2 OZ of Worcestershire sauce

 

Just a side note, if your buddy likes it heated up a bit, just add a bit more cayenne pepper.

 

To date, I am the most satisfied with this mix of all I have tried over the past 2 1/2 years

 Rich-

post #16 of 16
Thread Starter 
Quote:
Originally Posted by Rich- View Post
 

Hey Disco, I too use Bearcarvers Bear Loaf as a base for my pepperoni, and Here is the only difference that I to to what you just posted.

For a 5 pound batch

I start with 3 pounds Ground beef, and 2 pounds ground pork.  I have used both 80/20 and 73/27 ground beef and have been well satisfied with both.

 

To the dry Mix I upted the Italian Seasoning to 1-1/2 tablespoons to my 5# mix, I also added 1-1/2 teaspoons of MSG

 

To the wet mix I added 2 OZ of Worcestershire sauce

 

Just a side note, if your buddy likes it heated up a bit, just add a bit more cayenne pepper.

 

To date, I am the most satisfied with this mix of all I have tried over the past 2 1/2 years

 Rich-

 

Thanks. I'm glad to hear pork works out. The best part of cooking is that someone like Bear comes up with a great recipe and others build on it to their own tastes. It ends up with more and more great food!

 

Disco

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