Beef sticks - sheep casings

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brud

Meat Mopper
Original poster
Feb 21, 2010
162
24
Smoked dry
Beef Sticks

Ingredients:

10 Pound Recipe
10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
1 Tbsp Black pepper
1 Tbsp Red chili pepper (I used chipotle)
1 Tbsp Garlic salt
1 Tbsp Accent (optional)
2 tsp Cayenne pepper (add more for additional heat)
1 tsp Paprika
1-1/2 Tbsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)

1 Cup water
6 Tbsp Salt
1-1/2 Tbsp Sugar
1 Tbsp Hot sauce (I used Franks Xhot)

2 Tbsp encapsulated citric acid (optional)
Sheep or collagen casings 17 – 19mm
After you mixed and refrigerated mix for four hours remove and punch holes in meat mix
Add into holes a tangy bbq sauce (3/4 cup)
Refrigerate 6 more hours or longer
Then stuff put on a rack and refrigerate one more day.
Hang for one hour to dry.
Smoke two hours using wood of choice
Continue at 120' until dry
 
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Reactions: disco
Use the citric acid. I all so use sausage makers fat replacement to add to the joy fullness .
 
I'm in

cheers.gif
 
All done couldn't be happier . The citric acid fermenting is a better taste than I anticipated.
A whole new deminision for my taste buds.
 
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