or Connect
New Posts  All Forums:Forum Nav:

MES Stick Batch

post #1 of 18
Thread Starter 

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.

post #2 of 18
Man they look awesome and thanks for the recipe.
post #3 of 18
I'm gonna have to make them again..... Nice job .....
post #4 of 18

Nice :drool:

post #5 of 18

Looks Awesome As Usual Nepas!!:drool----------------:points:

 

Get back to PA, where you belong!!! Thumbs Up

 

 

Bear

post #6 of 18
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Looks Awesome As Usual Nepas!!:drool----------------:points:

 

Get back to PA, where you belong!!! Thumbs Up

 

 

Bear


Thanks everyone.

 

Bear

 

No way to cold up there. We heading to Ft Pierce next month for a year.

post #7 of 18

Nepas, Nice looking sticks ! I like the pellets and chips idea.

post #8 of 18
Quote:
Originally Posted by nepas View Post
 


Thanks everyone.

 

Bear

 

No way to cold up there. We heading to Ft Pierce next month for a year.


Too Cold???

 

Minus 4 here this morning-----Probably a little colder up at your old hang-out.

 

Don't ya miss it????:biggrin:

 

 

Bear

post #9 of 18
Thread Starter 

Heck no i dont miss the northern coldness in anyway :eek:  We will have to go up in the spring time to put the house for sale.

 

 

Got the sticks cut and vac sealed this morning.

 

 

 

post #10 of 18

Maybe a dumb question but,  once vacuum sealed I assume you store them by freezing right?   

 

I want to make some sticks.  Maybe this weekend.

post #11 of 18

And by the way, they look great!

post #12 of 18
Thread Starter 
Quote:
Originally Posted by WNC Goater View Post
 

Maybe a dumb question but,  once vacuum sealed I assume you store them by freezing right?   

 

I want to make some sticks.  Maybe this weekend.


Once vac sealed they will be fridge stable for 2-3 weeks. Frozen 6 months. Keep in mind frozen smoked sausage can loose flavor unless you used Trehalose in the mix. Eliminates the freezer taste. Use Trehalose at 1.5 tsp per pound of meat.

post #13 of 18

Love the step by step to show us your great work!!!  May not even last the time in the fridge.  Reinhard

post #14 of 18
I've seen a couple posts now with chips and pellets in AMNPS. Whybare you guys doing this?
post #15 of 18
Thread Starter 
Quote:
Originally Posted by dwaytkus View Post

I've seen a couple posts now with chips and pellets in AMNPS. Whybare you guys doing this?


I get more smoke with the chips on top of the pellets. Besides i need to use the chips up.

But remember more smoke can have a bad taste so you need to cut the applied smoke time back.

post #16 of 18
Thread Starter 
Quote:
Originally Posted by Reinhard View Post
 

Love the step by step to show us your great work!!!  May not even last the time in the fridge.  Reinhard


Thanks

 

Half of the packs are gone shipped to my son up in freezing Salem MASS

post #17 of 18

Man, these look great!

 

points1.png

 

Disco

post #18 of 18

Very nice Nepas like always,, I enjoy your threads and your great info. 

 

DS 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage