Finally got good (kinda) weather and decided to do 5 lbs of sticks. Think i got the MES figured out. Way different from the Bradley.
The recipe will follow the pics.
Mixed up yesterday and put in zip lock over night. I mixed the tsp of cure #1 with cold distilled water 2 Tbs.
Put all the dry in a small zippy and mixed/smooshed to get some the clumps out. The dry mustard and cayenne had some soft clumps.
All mixed with the cure and ready for the over night. Use the KA with dough hook to mix. Mixed bout 3-4 mins
This morning got the MES Pre heating and the sticks being stuffed.
After stuffing i let the sticks hang at room (RV) temp for 1.5 hours before the smoker. Sorry camera angle not that good.
Got the Amzn with hickory pellets and chips going.
At the 150 mark. Smoker IT
Finally done hand blooming.
Going in the fridge over night, cut and vac seal tomorrow.
This is the recipe i used.
5 lbs beef chuck or 85/15 gb
2 1/2 Tbsp pickling salt
1 tsp Prague Powder #1
1/2 tsp dry mustard powder.....Colemans
1/2 tsp nutmeg
1/2 tsp celery seed, ground
1/2 tsp coriander, ground
1/2 tsp cayenne....OPT
3/4 tsp onion powder
1 tsp liquid smoke....OPT
1 1/2 tsp garlic powder
1 1/2 Tbsp ground black pepper
2 Tbsp corn syrup solids
3/4 cup non-fat dry milk
1 cup ice cold water
22-24mm prepared sheep casing or 19-20mm smoked collagen casing
1. Chill beef to 34°F, grind one time through a 3/16” (5 mm) plate. (If grinding)
2. Combine ground meat with remaining ingredients, mix well until mixture is sticky.
3. Stuff meat mix into casings, refrigerate product overnight to cure. I SKIPPED THIS STEP
4. Next day, hang sticks in preheated 130°F smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips or pellets, gradually raise (in half hour increments) smoker temperature to 170°
6. Hold at 170°F until snack sticks reach an internal temperature of 152°
7. Upon reaching 152°, remove sticks, shower with cold water until internal temperature drops to 110°
8. Hang sticks at room temperature for 1 hour to bloom.
9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. NOTE: The longer you leave in the fridge IE paper bag the dryer the sticks will be.