Salami,, Boykjo's style - SUCCESS!! MONEY SHOT

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driedstick

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Nov 3, 2011
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N. Central Idaho
Thanks Joe for the recipe 

Well been wanting to try this recipe for awhile now, I have one that is close to his recipe but mine calls for fennel and Anis, it is really good but I thought I would give this a try. 

This batch will be going to elk camp with us. 
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 I will be using a bow or muzzleloader this yr. If the fires stop 

I will be doing 10lbs of 80/20 ground beef, 

I doubled his recipe. 

Joe's Steps 

Steps

1. Add 5 lbs lean hamburger

2. Add 3.5 tsp Mortons tender quick

3. Add 2 1/2 tsp garlic salt

4 .Add 2 1/2 tsp ground pepper

5. Add1/2 tsp cayenne pepper

6. Add1 tsp liquid smoke  (I Omitted see notes)

7. Add1/2 oz or 14g cultured buttermilk

8. Add1 tsp black peppercorns

9. 1 tsp mustard seed

Mix all ingredients 1-9 and set in fridge for 24 hrs. Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs. fill into fibrous non edible casings and smoke til internal temp reaches 155 degrees... 

I made three adjustments to this recipe

#1 - I made a 10lb batch which means doubling the recipe

#2 - I omited the liquid smoke (I did not want it to be over powering on the smoke side) plus I was out 
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#3 - I added just a pinch or two of crushed red peppers, guys at hunting camp like it hot

So here is the start to a couple of days of mixing then stuff and smoke

Let there be beef - 2lb pacs I weighed each pack to make sure they were 2lbs each


The players, sorry I forgot the pic of the Crushed red peppers 


All ready to get funky with the meat - I will be doing this same amount tonight when I get home and re-mixing it



OH Look I found the crushed red peppers, like I said i just put in a pinch or two. 


Everything getting mixed together. 


This was last nights mixing, I will add steps 2-9 again tonight - mix, let sit for 24hrs again then I will stuff and smoke

No water was added to this recipe. 

See you soon. 

DS 
 
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Not sure why the 24 hour wait for adding the second dose of spices and cure.  Please explain?
I believe it Cures the meat a little more, and joins the flavors together even more, I am not totally sure either just following Joes instructions and he would know

Like I said I have done a recipe close to this (pepperoni sticks)  one and from Cooks.com and they had me do the same thing. 

It's GOOD STUFF!! I believe they are short on cure?? but I have made is Many many times as per recipe and nothing wrong and no one got sick. Mixing for 4 days may get the cured meat around even more.?? 
PEPPERONI STICKS  

5 lbs. ground beef
5 tsp. tender quick this need to be 7.5tsp 
5 tsp. mustard seeds
1/2 tsp. crushed red pepper
1/2 tsp. anise seed
5 tsp. coarse pepper
2 tsp. smoked salt
4 tsp. garlic salt
1 tsp. fennel seed
1 tsp. paprika

Mix all ingredients well; refrigerate overnight. Mix each day for 2 more days and refrigerate.
On fourth day, shape as pepperoni sticks, lay on cookie sheets and bake at 140 degrees for 6 hours or more depending on thickness of sticks. I smoke or bake at 170 to IT152*
I am excited about this batch that I am making now. 

DS 
 
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Sounds like your gonna have some tasty snacks at elk camp DS, that recipe sounds real good ! I'll be doing muzzleloader for elk this year too, hoping to break it in properly this season !
 
Well after two mixes for seasonings and cure and 48hrs, now it was time to stuff this stiff mixture - good luck LEM 

NO WATER WAS ADDED TO THIS MIXTURE 



Stuffer was loaded, put some pam on inside of canister and "O" Ring - also put on the largest stuffing tube I had 


and WA LA!! no problems stuffed like a charm, each one was just over a pound - into the fridge they go before smoking OH and one small caseless one 


They are in the smoker now, sitting at 130* with vents wide open, I will do this for about 2hrs, then I will add smoke and bump up 10* each hr till smoker temp gets to 170 and IT gets to 152 then I will water bath these bad boys 

thanks for Looking 

DS
 
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Well after two mixes for seasonings and cure and 48hrs, now it was time to stuff this stiff mixture - good luck LEM 

NO WATER WAS ADDED TO THIS MIXTURE 





Stuffer was loaded, put some pam on inside of canister and "O" Ring - also put on the largest stuffing tube I had 



and WA LA!! no problems stuffed like a charm, each one was just over a pound - into the fridge they go before smoking OH and one small caseless one 



They are in the smoker now, sitting at 130* with vents wide open, I will do this for about 2hrs, then I will add smoke and bump up 10* each hr till smoker temp gets to 170 and IT gets to 152 then I will water bath these bad boys 

thanks for Looking 

DS

NO Water, your breaking LEM's rule book!!!!!
 
Looks great DS, nice stuffing job ! I like your sign on the door !
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Thanks WHB I really wanted casings tight when I did the stuffing, I actually soaked them in HOT water for about 1hr before stuffing and wanted them as pliable as I could get them,,, Ya my shop is full of signs, 

Signs signs everywhere a sign 
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DS
 
Sounds like your gonna have some tasty snacks at elk camp DS, that recipe sounds real good ! I'll be doing muzzleloader for elk this year too, hoping to break it in properly this season !
Thanks WHB ya hopefully if my area doesn't burn up by then?? One week till opening day of Elk/Deer but I will be waiting to do a 4 day hunt on labor day. I hope to get something this yr I will be taking boy rifle hunting at my brothers camp and if nothing then we will pull out the muzzle loaders for Dec. 

DS 
 
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