Another batch of Bear's beef sticks

dukeburger · Mar 21, 2015

Last batch of these beauties was on Christmas eve, so this is long overdue. Using Bearcarvers exact recipe, except replaced TQ (can't find it anywhere) with Hi-Mountain cure from Peavey Mart.

So, every time I've done these, I've finished them off in the oven as my Big Chief doesnt achieve high enough temps. This time, depending on if I have enough room, I'm thinking about finishing them off on my weber kettle using the "ring of fire" method until they reach their IT. I've never tried this, so any tips are appreciated.

Qview!

Thursday night:

IMG-20150319-00515.jpg

dukeburger
Mar 21, 2015

Friday night:

IMG-20150321-00519.jpg

dukeburger
Mar 21, 2015

This morning:

IMG-20150321-00520.jpg

dukeburger
Mar 21, 2015

Had to shovel my way out

IMG-20150321-00522.jpg

dukeburger
Mar 21, 2015

IMG-20150321-00521.jpg

dukeburger
Mar 21, 2015

Thanks for looking

gary s · Mar 21, 2015

Nice, Looks like you're gunna have some mighty fine eating

gary

b-one · Mar 21, 2015

Looks tasty! Haha you got snow!!

dukeburger · Mar 21, 2015

gary s said:
Nice, Looks like you're gunna have some mighty fine eating

gary

Thanks gary

b-one said:
Looks tasty! Haha you got snow!!

The snow will never stop me from smokin'

dukeburger · Mar 21, 2015

Maybe a dumb question, but what is the purpose of the first hour and a half without smoke? I notice a lot of you do this when doing sausage

Bearcarver · Mar 21, 2015

DukeBurger said:
Last batch of these beauties was on Christmas eve, so this is long overdue. Using Bearcarvers exact recipe, except replaced TQ (can't find it anywhere) with Hi-Mountain cure from Peavey Mart.

So, every time I've done these, I've finished them off in the oven as my Big Chief doesnt achieve high enough temps. This time, depending on if I have enough room, I'm thinking about finishing them off on my weber kettle using the "ring of fire" method until they reach their IT. I've never tried this, so any tips are appreciated.

Thanks for looking

Sounds good !!

Sorry I can't help you with Weber Kettle use.

Just try to get similar temps to the temps I give.

Bear

DukeBurger said:
Maybe a dumb question, but what is the purpose of the first hour and a half without smoke? I notice a lot of you do this when doing sausage

The first hour without smoke is to complete somewhat of a pellicle, or a dry tackiness, so the smoke can grab hold.

If you don't do that, and it's wet when you start the smoke, it can get a slimy bitter flavor on the surface.

I do it for an hour, if I had them in the Fridge over night first (starting the pellicle), and 2 hours if I didn't have them in the Fridge over night first.

Bear

dukeburger · Mar 21, 2015

Bearcarver said:
The first hour without smoke is to complete somewhat of a pellicle, or a dry tackiness, so the smoke can grab hold.

If you don't do that, and it's wet when you start the smoke, it can get a slimy bitter flavor on the surface.

I do it for an hour, if I had them in the Fridge over night first (starting the pellicle), and 2 hours if I didn't have them in the Fridge over night first.

Bear

Thanks Bear, you always have the answers

dukeburger · Mar 21, 2015

By the way, I just ordered 2 bags of Morton Tender Quick from ebay. Doesn't seem like it's available at all north of the border.

dukeburger · Mar 21, 2015

4.5 hours in. Went through 3 pans of hickory chips. Now transferred from the Big Chief to the Weber kettle. Made a lump carcoal half ring and lit one end. Laid out 3 chunks of hickory evenly around.

Even though it's -8*C out there, I'll still be keeping a close eye on the temps and rotating the grate when needed. Vents all open at the moment.

IMG-20150321-00524.jpg

dukeburger
Mar 21, 2015

IMG-20150321-00525.jpg

dukeburger
Mar 21, 2015

Bearcarver · Mar 21, 2015

DukeBurger said:
Thanks Bear, you always have the answers

Thanks, I Try.

Bear

DukeBurger said:
By the way, I just ordered 2 bags of Morton Tender Quick from ebay. Doesn't seem like it's available at all north of the border.

Check with some other Canadians & such.

Don't know if this will help, but I found this note:

Morton Salt is Windsor Salt in Canada

I had to do some research to find a Morton Tender Quick source for you up there in the north country. I discovered that what's known as Morton salt here in the states goes by the name Windsor salt in Canada.

I'm not sure if Windsor salt sells Tender Quick under the Windsor name, but you'll be able to find out by contacting Windsor. This is the phone number you can call to place an order:
(630) 343-0240

Bearcarver · Mar 21, 2015

DukeBurger said:
4.5 hours in. Went through 3 pans of hickory chips. Now transferred from the Big Chief to the Weber kettle. Made a lump carcoal half ring and lit one end. Laid out 3 chunks of hickory evenly around.

Even though it's -8*C out there, I'll still be keeping a close eye on the temps and rotating the grate when needed. Vents all open at the moment.

Looking Great already!!

Be Back!

Bear

dukeburger · Mar 21, 2015

Bearcarver said:
Check with some other Canadians & such.

Don't know if this will help, but I found this note:

Morton Salt is Windsor Salt in Canada

I had to do some research to find a Morton Tender Quick source for you up there in the north country. I discovered that what's known as Morton salt here in the states goes by the name Windsor salt in Canada.

I'm not sure if Windsor salt sells Tender Quick under the Windsor name, but you'll be able to find out by contacting Windsor. This is the phone number you can call to place an order:
(630) 343-0240

Thanks Bear,

Windsor does seem to sell it under the Tender Quick name, but still unsure where to get a hold of it without placing an order.

Two bags should keep me busy through the summer at least

. That will hold me over until I can find it locally or talk to a store manager to stock some.

Bearcarver · Mar 21, 2015

DukeBurger said:
Thanks Bear,

Windsor does seem to sell it under the Tender Quick name, but still unsure where to get a hold of it without placing an order.

Two bags should keep me busy through the summer at least

. That will hold me over until I can find it locally or talk to a store manager to stock some.

Yup---2 bags = 64 ounces = 128 pounds of Bacon, or 256 pounds of sausage.

Bear

dukeburger · Mar 21, 2015

Bearcarver said:
Yup---2 bags = 64 ounces = 128 pounds of Bacon, or 256 pounds of sausage.

Bear

Beauty!!

dukeburger · Mar 21, 2015

Just bailed on my "ring of fire" idea. Temps weren't rising above 160F, so I piled the rest of the coals together, added some more fuel and offset it.

Way too cold and windy out there.

IT currently at 151F. At 165 I will check them all. Almost there.

gary s · Mar 21, 2015

Glad you found the TQ Looking good

Gary

dukeburger · Mar 21, 2015

nom nom nom

IMG-20150321-00529.jpg

dukeburger
Mar 21, 2015

gary s · Mar 21, 2015

That really turned out nice

Gary

dukeburger · Mar 21, 2015

gary s said:
That really turned out nice

Gary

Thanks Gary!

We did a homemade pizza tonight and I sliced one of these up to add to the toppings

Bearcarver · Mar 22, 2015

Looks Great, Duke!!

-----------------------

I love it on Pizza too!!

The ends look a little dark, unless it's just the Pic.

I quit making these, and went to my "Bear Loaf". So much easier!!

Bear

Another batch of Bear's beef sticks

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