1st try beef sticks

buckinducks

Smoke Blower

Original poster

May 4, 2014

103

14

Canada

• May 13, 2014

• #1

Planned on doing ground beef jerky but on light of my new jerky gun and awesome posts on here I've decided to do ground beef sticks straight out of the gun , no casing.
So far I've got 3# ground beef split in half , 1.5 #hi mountain cured & spiced with crack pepper as directions stated, and 1.5# of their Cajun. Sitting in the fridge now and will post pics of the smoking process with my new amnps! Any tips on how long to smoke and cook before I start I'll keep in mind! Pics to come tomorow !

 

azbohunter

Smoking Fanatic

Nov 23, 2013

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Home is Glendale, AZ.

• May 13, 2014

• #2

Good luck on the sticks, will be anxiously awaiting a report and some Qview!

 

buckinducks

Smoke Blower

Original poster

Thread starter

May 4, 2014

103

14

Canada

• May 14, 2014

• #3

So far so good, 3 pounds fit perfectly on the 3 racks , just need to get my gun skills a little straighter . They're now in the smoker with both sides of the amnps lit at 150

 

buckinducks

Smoke Blower

Original poster

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May 4, 2014

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Canada

• May 14, 2014

• #4

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• buckinducks
• May 14, 2014

 

azbohunter

Smoking Fanatic

Nov 23, 2013

465

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Home is Glendale, AZ.

• May 14, 2014

• #5

Looking good right there! I am probably just a little ahead of you on the smoke today but they look pretty much the same!

 

smoking b

Smoking Guru

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Sep 20, 2012

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Middle of Nowhere, South Central PA

• May 14, 2014

• #6

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• buckinducks
• May 14, 2014

Looking good man 

 

Rafter H BBQ

Epic Pitmaster

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Jun 18, 2013

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S.E. Idaho

• May 14, 2014

• #7

:popcorn

 

buckinducks

Smoke Blower

Original poster

Thread starter

May 4, 2014

103

14

Canada

• May 14, 2014

• #8

So I put started at 150 and smoked for 2 hours, turned it up to 200 and took the amnps out for the remaining hour as it was producing a lot of smoke

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• buckinducks
• May 14, 2014

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• buckinducks
• May 14, 2014

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• buckinducks
• May 14, 2014

I would say they were probably cooked 15 minutes to long , the hi mountain flavour was way less then the jerky I did with whole muscle meat. Most of the flavour comes from the hickory smoke I used which is what I wanted.