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Starting my first batch of beef sticks!

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gearloose

gearloose

Meat Mopper
Original poster
May 25, 2017
158
65
Southeast corner of Kansas
It's also the first batch of sausage I've made in over 10 years!
This  the recipe I'm using:  http://chopandbrew.com/recipes/spicy-beef-stick-snack-stick-recipe/   (5 lb. quantity)


I've omitted the 'red pepper' (too many flavor conflicts, imho) but used the full amount of cayenne. I also omitted the Accent and ECA.
The meat is weighed out and chilling. The dry spices are measured and pre-mixed. The salts, cure and water are mixed. My stuffer is bolted to the cart and is ready to go. I guess I'd better get it mixed and stuffed (19mm collagen) if I want to get it smoked today! :biggrin:

I'll post photos later.
 
Last edited:
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gearloose said:
 
It's also the first batch of sausage I've made in over 10 years!
sausage.gif

 
This  the recipe I'm using:  http://chopandbrew.com/recipes/spicy-beef-stick-snack-stick-recipe/   (5 lb. quantity)


I've omitted the 'red pepper' (too many flavor conflicts, imho) but used the full amount of cayenne. I also omitted the Accent and ECA.
The meat is weighed out and chilling. The dry spices are measured and pre-mixed. The salts, cure and water are mixed. My stuffer is bolted to the cart and is ready to go. I guess I'd better get it mixed and stuffed (19mm collagen) if I want to get it smoked today!
biggrin.gif


I'll post photos later.
Click to expand...
Greg (pensrock) is a good friend of mine from PA. His original hot stick recipe is good.
 
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Looking forward to the pics, gearloose!

Thanks for the recipe link. I've been using a recipe from Big Casino, but maybe it's about time I tried something different. You know how it is; you find something you like and you're a little skittish about changing...
 
Here's some pics:

Last of the meat in the casings!

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20170616_083344.JPG


Five pounds of meat sticks ready to hang.

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20170616_084256.JPG


Ready to go!

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20170616_085138.JPG


Two hours of just air to dry things out a bit before starting the smoke.

20170616_090452.JPG

20170616_090452.JPG


I'll provide the smoke with hickory pellets in an A-Maze-N box.

I have another maze type smoker if I think it needs heavier smoke.

This smoker box is sitting just below the cooking chamber.

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20170616_085502.JPG


I'll post pics of my propane heat setup later.  This is my way of converting a wood-fired hot smoker into a cold/low heat smoker.

20170616_085549.JPG

20170616_085549.JPG

 
All Done!

Dang!  These are good!  The 2 tsp of cayenne called for in the recipe is just about right for me.  I like garlic sausage a lot, so I think I'll try adding some granulated garlic to the next batch.  Now, how do y'all keep from making pigs of yourselves and not eat the whole damn batch as soon as they are done?
icon_razz.gif


20170616_141711.JPG

20170616_141711.JPG


Hanging to dry.  (note to self: need to build a sturdy drying rack.)

20170616_141735.JPG

20170616_141735.JPG

 
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gearloose said:
 
All Done!

Dang!  These are good!  The 2 tsp of cayenne called for in the recipe is just about right for me.  I like garlic sausage a lot, so I think I'll try adding some granulated garlic to the next batch.  Now, how do y'all keep from making pigs of yourselves and not eat the whole damn batch as soon as they are done?
icon_razz.gif


20170616_141711.JPG

20170616_141711.JPG


Hanging to dry.  (note to self: need to build a sturdy drying rack.)

20170616_141735.JPG

20170616_141735.JPG

Click to expand...
why not just let them dry the same way you dried them the first time....  in the smoker?
 
Basically too lazy (tired?) to carry them back out there after chilling them in the ice water bath.  Besides, this way it is easier to snip off little nibbles every time I go to the kitchen.
icon_wink.gif
 
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gearloose said:
Basically too lazy (tired?) to carry them back out there after chilling them in the ice water bath.  Besides, this way it is easier to snip off little nibbles every time I go to the kitchen. :icon_wink:
Click to expand...
Just get a cheap rack at Wally World from the laundry area for around $20. You can use it outside or right in the kitchen.
IMG_1872.JPG

IMG_1872.JPG


IMG_1305.JPG

IMG_1305.JPG

And it folds away!
 
SmokeyMose said:
Just get a cheap rack at Wally World from the laundry area for around $20. You can use it outside or right in the kitchen.



And it folds away!
Click to expand...
Come to think of it, I have one of those out in my workshop.  Considering what usually gets hung on that one, I might be better off getting a new one just for drying sausage.
 
I am so pleased with my beef sticks.  It feels great to get back into sausage making after such a long absence.  I'm tired, but it's a satisfied tired.  I could not be happier with the cold smoking modifications to my BBQ rig.  I'll be taking some of the beef sticks to a friend's backyard party tomorrow evening, so I'll get some opinions on how others like them.

Next, I want to tackle a 10 lb. batch of pork snack sticks, grinding my own pork butts for economy, & going for a prominent garlic flavor, then get ambitious and try my hand at some Andouille.  I ordered a 3/4" #10 plate for my grinder today.
icon_mrgreen.gif


It was fun to share the experience with everyone today.  Your comments and suggestions are very appreciated.
 
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