Got a deal on a 5 pound chub of ground beef so a long time on the 'to do' list recipe from Nepas got made. Meat was mixed and rested overnight, then stuffed into 21MM collagen casings, allowed to dry for a few hours then into the 125-130 degree smoker at about 5 PM for the over night smoke. I used the bourbon barrel dust in my AMNS. They were at 126 IT after about 14 hours and I bumped the smoker up about 10 degrees. They hit 152 at the 17 hour mark so pulled them and put into ice water to cool, then air dried for about 4 hours. Nice and thick, not crumbly, good flavor, nice smoke aroma and taste. Definitely worth the time invested and a 'will do again' beef stick. Even the GF gave it a thumbs up! I would go with a bit more heat...maybe double the crushed red pepper or the cayenne....but, as is, a very tasty stick......Willie
stuffed and drying
152 IT after 17 hours so 'tang' would develop
4 hour bloom time before sampling
money shot.....they sure go down easy with a cold beverage
10 lbs 80/20
4 Tbs hot hungarian paprika. If you dont have the hot use the same amount of regular paprika but DOUBLE the cayenne.
1 cup powder dry milk
1/2 cup fermento or powder buttermilk (get this by the baking powder in the store)
5 Tbs hot mustard.
5 Tbs non iodized salt
2 Tbs corn starch....(or powdered sugar)
2 Tbs garlic powder
1 Tbs celery seed
1 Tbs onion powder
1 Tbs cayenne
2 tsp black pepper
2 LEVEL tsp cure #1
2 tsp allspice
1 tsp ground thyme
1.5 cup distilled cold water (add another 1/2 cup if needed while mixing)
Add all the dry to the water.
MIX THIS VERY GOOD AS IT WILL INCREASE IN VOLUME. LET THE SEASONED LIQUID SIT FOR 30 MINS BEFORE ADDING TO MEAT. ADD IT ALL TO THE 10 LBS.
You can stuff right away or fridge and stuff the next day. Smoke your normal way, HOWEVER try not to exceed 155-160 IT of your smoker. This is not a fast 5-8 hour smoke. This can take from 20 to 24 hours so PLEASE have the time to watch it. Reason for the long smoke time is tang.
If you want you can decrease the smoke time and pump the temp, but will not get the full tang.
You can cut this for a 5lb batch.
And I added 2 fat tablespoons of crushed red pepper to the party....