I got what I thought was a deal on 80/20 ground beef at $ 2.25 LB so snack sticks it is. The last few batches it has been casing-less thanks to my friend BearCarver. It takes a little longer to get the sticks shaped but I like them better. They may look a little like "dog logs" but hey i'm a mule, who am I to judge!
This time I mixed half of the meat with a half a batch of wet and half a batch of dry. I mixed well then started over with the other. I was hoping to get a better blend. Then I combined the 2 and mixed more.
Day # 1
I am using 8LBS of ground beef 80/20
Mix the following:
#1 Mix
Tender Quick----------------------2 ounces)
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 lemon and pepper. It is a breed of pepper. A simi hot pepper
Crushed red pepper--------------------------------------1 TBS
Home grown dried Cayenne Pepper-------------------2 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 beef
The wet mix
The dry mix
Mix mix and mix some more.NOTE: Quality control inspector checking the floor.
The mix. I mixed Monday night then left town for a meeting. I got back Tuesday night and mixed again.
The 5 LB stuffer with tube. It is now Wednesday evening and time to stuff.
The last loaded into the stuffer
The sticks laid out. I started doing side to side on the rack then switched to this.
It is a lot of help if you have 2 people.
The AMNPS loaded half way with Pitmasters dust.
( If you don't have one you need one) This picture should be below the next pic
The raw sticks have rested overnight in the MES 37° in my shop.
This allows them to dry so they will take smoke better
At the 3 hour mark I rotate the racks. Starting to take on color.
It smells so good in the shop.
You can see Maverick probe in the top rack the 10th from the right.
Done and ready to go to the ice bath
Out of the ice bath and ready to go back in the project fridge for a rest and to dry.
I almost put them back in the MES to dry overnight. Now I wish I had opened the
Door to the MES and cooled it down, The racks would have helped them air dry.
It is going to be in the mid 30's tonight.
not a very good pic but this is the final product.
On smoking day I started the AMNPS with dust and MES at 100°
1 hour later I bumped the temp to 110° then 1 hour later to 120°
Then 2 hour later to 140° I let it ride their for 3 more hours
Then to 170° for an hour fallowed by 190 till IT of 151°. Then into
a ice bath to cool fallowed by a warm rinse to remove any oils.
Then into the project fridge uncovered to dry.
This batch has a little heat but not a burn you or jump out later
burn. I wasn't as happy with the 80/20 ground beef as I am with
the 80/20 ground chuck I have used in the past. When the dust
burnt out I reloaded with oak pellets. In the past I have lit both ends
of the AMNPS full of dust. I will return to that next time.
Happy smoken.
David
This time I mixed half of the meat with a half a batch of wet and half a batch of dry. I mixed well then started over with the other. I was hoping to get a better blend. Then I combined the 2 and mixed more.
Day # 1
I am using 8LBS of ground beef 80/20
Mix the following:
#1 Mix
Tender Quick----------------------2 ounces)
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 lemon and pepper. It is a breed of pepper. A simi hot pepper
Crushed red pepper--------------------------------------1 TBS
Home grown dried Cayenne Pepper-------------------2 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 beef
The wet mix
The dry mix
Mix mix and mix some more.NOTE: Quality control inspector checking the floor.
The mix. I mixed Monday night then left town for a meeting. I got back Tuesday night and mixed again.
The 5 LB stuffer with tube. It is now Wednesday evening and time to stuff.
The last loaded into the stuffer
The sticks laid out. I started doing side to side on the rack then switched to this.
It is a lot of help if you have 2 people.
The AMNPS loaded half way with Pitmasters dust.
( If you don't have one you need one) This picture should be below the next pic
The raw sticks have rested overnight in the MES 37° in my shop.
This allows them to dry so they will take smoke better
At the 3 hour mark I rotate the racks. Starting to take on color.
It smells so good in the shop.
You can see Maverick probe in the top rack the 10th from the right.
Done and ready to go to the ice bath
Out of the ice bath and ready to go back in the project fridge for a rest and to dry.
I almost put them back in the MES to dry overnight. Now I wish I had opened the
Door to the MES and cooled it down, The racks would have helped them air dry.
It is going to be in the mid 30's tonight.
not a very good pic but this is the final product.
On smoking day I started the AMNPS with dust and MES at 100°
1 hour later I bumped the temp to 110° then 1 hour later to 120°
Then 2 hour later to 140° I let it ride their for 3 more hours
Then to 170° for an hour fallowed by 190 till IT of 151°. Then into
a ice bath to cool fallowed by a warm rinse to remove any oils.
Then into the project fridge uncovered to dry.
This batch has a little heat but not a burn you or jump out later
burn. I wasn't as happy with the 80/20 ground beef as I am with
the 80/20 ground chuck I have used in the past. When the dust
burnt out I reloaded with oak pellets. In the past I have lit both ends
of the AMNPS full of dust. I will return to that next time.
Happy smoken.
David
