Used Sheep Casings with my Jerky Cannon (no pics)
Smoked in the MES 40 for 8 hours Started at 100* and worked up to 160*
finished The Pretzel Stick for nepas"
These taste like Slim Jims' without all the grease
Used a modified version of big casinos
Beef Sticks
5lb ground beef
1cup ice water
1tsp insta-cure
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
2tsp coarse ground black pepper - add more if you like pepper taste
1/2tsp white ground pepper
1TBS Smoked Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to taste
8 Tbsp NFDM
1 Tbsp Fermento
mix all spices and cure#1 into 1 cup of ice cold water mix into ground beef until mixed through
stuff into casing.
place into smoker preheated to around 100 degrees for one hour to dry casings, then add smoke,raise heat 10* every 1/2 hr,til you hit 180*remove when you reach an internal temp of 152 to 160 degrees.
Thanks for looking
Richie
Smoked in the MES 40 for 8 hours Started at 100* and worked up to 160*
finished The Pretzel Stick for nepas"
These taste like Slim Jims' without all the grease
Used a modified version of big casinos
Beef Sticks
5lb ground beef
1cup ice water
1tsp insta-cure
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
2tsp coarse ground black pepper - add more if you like pepper taste
1/2tsp white ground pepper
1TBS Smoked Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to taste
8 Tbsp NFDM
1 Tbsp Fermento
mix all spices and cure#1 into 1 cup of ice cold water mix into ground beef until mixed through
stuff into casing.
place into smoker preheated to around 100 degrees for one hour to dry casings, then add smoke,raise heat 10* every 1/2 hr,til you hit 180*remove when you reach an internal temp of 152 to 160 degrees.
Thanks for looking
Richie