Cheesy beef and bean burrito snack sticks

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Dec 12, 2015

• #21

I love the experiment, CB!

Disco

 

mbogo

Meat Mopper

Nov 11, 2012

216

17

Santa Fe, New Mexico

• Dec 13, 2015

• #22

Dude, that is cruel.......  got any openings in the Mtnc. Dept??   That would be worth the commute.....

 

crankybuzzard

Smoking Guru

Original poster

OTBS Member

SMF Premier Member

Thread starter

Jan 4, 2014

5,611

2,935

Montague County, TX

• Dec 13, 2015

• #23

Mbogo said:

Dude, that is cruel.......  got any openings in the Mtnc. Dept??   That would be worth the commute.....

Click to expand...

I'm always looking for good people to come to work in the Maintenance group! But, NM to Denton, TX would be quite a haul.

They earn every bit and more. Great guys!

 

oregon smoker

Smoking Fanatic

Mar 16, 2007

808

50

Back to Oregon and Next to the Smokers

• Dec 13, 2015

• #24

CrankyBuzzard said:

The dextrose I'm used to is sugar. It's used for fermentation assistance and to off set some acidicness.

The NFDM is for moisture retention. Now, I may be thinking of something different.

Click to expand...

CB,

Sorry I had a Head Fade I Meant Soy Protein not Dextrose. it should be a straight exchange???

also, you say grind the onion....Cuisinart?? shredded?? or chopped very very fine?? in looking at the picture I would guess it must have been like a slurry/mush texture?

Thanks,

Tom

 

Last edited: Dec 13, 2015

crankybuzzard

Smoking Guru

Original poster

OTBS Member

SMF Premier Member

Thread starter

Jan 4, 2014

5,611

2,935

Montague County, TX

• Dec 13, 2015

• #25

Oregon Smoker said:

CB,
Sorry I had a Head Fade I Meant Soy Protein not Dextrose. it should be a straight exchange???

also, you say grind the onion....Cuisinart?? shredded?? or chopped very very fine?? in looking at the picture I would guess it must have been like a slurry/mush texture?

Thanks,
Tom

Click to expand...

I haven't used soy protein, but I know others have. I'm not much help there.

I run the onions through the meat grinder while grinding the meat. A food processor will work fine. I just don't want chunks of onion in this sausage.

Let me know if you try it!

 

oregon smoker

Smoking Fanatic

Mar 16, 2007

808

50

Back to Oregon and Next to the Smokers

• Dec 13, 2015

• #26

CB,

I will. when I get back from this next trip I will be making sticks so it will be the perfect time to add one more batch especially when one of Mrs OS's favorite food groups is chile cheese anything!! I might end up with an atta boy 

then you would be due one...You Got To Love the Trickle effect.

 

Thanks,

Tom