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Unstuffed Smoked Beef Pepperoni Sticks with Qview - Page 10

post #181 of 185
Thread Starter 
Quote:
Originally Posted by pignut hickory View Post
 

Thank Bear

It looked like a success...


Yes it was---It took a very Bland Fresh Sausage, and turned it into a Very Tasty Smoked Sausage.Thumbs Up

 

 

Bear

post #182 of 185

Grocery store had 73/27 ground beef on sale for .99 cents per pound so I decided to give this recipe a go.

 

Despite what seems like a small amount of seasoning these beef sticks have strong flavor!  But good flavor!  Like pepperoni -close enough to call it good.  They firm up very nicely, and can even be boiled and put into a bun if desired (but don't boil too long).  

 

What surprised me was how salty they were.  Not a complaint, I am just sensitive to salty food and the recipe doesn't really have that much TQ (maybe its the seasoning that makes it seem more salty?).  All in all the flavor is great.  Kind of reminds me of a polish sausage but pepperoni tasting fresh out of the smoker, and cold the texture of a beef summer sausage that slices wonderfully.  I did lightly smoke mine with mesquite. I am making this again for sure.

 

Now I need to figure out what to do with the remaining 21 pounds of burger I bought...

 

ps. The high fat meant that a lot of fat dripped out when smoking, but they had a great texture and not crumbly at all.

post #183 of 185
Thread Starter 
Quote:
Originally Posted by Atomic Dog View Post
 

Grocery store had 73/27 ground beef on sale for .99 cents per pound so I decided to give this recipe a go.

 

Despite what seems like a small amount of seasoning these beef sticks have strong flavor!  But good flavor!  Like pepperoni -close enough to call it good.  They firm up very nicely, and can even be boiled and put into a bun if desired (but don't boil too long).  

 

What surprised me was how salty they were.  Not a complaint, I am just sensitive to salty food and the recipe doesn't really have that much TQ (maybe its the seasoning that makes it seem more salty?).  All in all the flavor is great.  Kind of reminds me of a polish sausage but pepperoni tasting fresh out of the smoker, and cold the texture of a beef summer sausage that slices wonderfully.  I did lightly smoke mine with mesquite. I am making this again for sure.

 

Now I need to figure out what to do with the remaining 21 pounds of burger I bought...

 

ps. The high fat meant that a lot of fat dripped out when smoking, but they had a great texture and not crumbly at all.


I'm glad you liked it, A Dog !!!

This one was my first try at sticks, and you might like some of my newer ones more.

The Step by Steps below would be better for you to use. IMHO

My favorite ingredients lists are the ones I used for the bottom two---The Bear Loaf Step by Steps:

 

 
 
Smoked Bear Loaf (All Beef)    My Favorite Ingredients amounts list.
 
Smoked Mini-Bear-Loaves (All Beef)       My 2nd Favorite ----Same percentages of Ingredients as bigger loaves.
 
 
Bear
 

Edited by Bearcarver - 12/1/16 at 7:47am
post #184 of 185
Quote:
Originally Posted by Bearcarver View Post
 


I'm glad you liked it, A Dog !!!

This one was my first try at sticks, and you might like some of my newer ones more.

The Step by Steps below would be better for you to use. IMHO

My favorite ingredients lists are the ones I used for the bottom two---The Bear Loaf Step by Steps:

 

 
 
Smoked Bear Loaf (All Beef)    My Favorite Ingredients amounts list.
 
Smoked Mini-Bear-Loaves (All Beef)       My 2nd Favorite ----Same percentages of Ingredients as bigger loaves.
 
 
Bear
 

You deserve credit for all the things you give to this community.  I was unaware you updated/upgraded your recipe.  So to be clear, I should try your bear loaf/mini loaf recipe to make the beef sticks?

 

Have you ever tried to make a mild summer sausage?  Something like what I used to get from friends in Wisconsin made partially from deer meat?  Hard to describe, but just maybe you have had/made something like it.

 

But still excellent recipe.  A quick boil makes them juicy and bun-worthy.  Cold they are fantastic.  Really using natural casing is pretty unnecessary, as you have proven, so long as you don't mind them not being perfectly round.

post #185 of 185
Thread Starter 
Quote:
Originally Posted by Atomic Dog View Post
 

You deserve credit for all the things you give to this community.  I was unaware you updated/upgraded your recipe.  So to be clear, I should try your bear loaf/mini loaf recipe to make the beef sticks?

 

Have you ever tried to make a mild summer sausage?  Something like what I used to get from friends in Wisconsin made partially from deer meat?  Hard to describe, but just maybe you have had/made something like it.

 

But still excellent recipe.  A quick boil makes them juicy and bun-worthy.  Cold they are fantastic.  Really using natural casing is pretty unnecessary, as you have proven, so long as you don't mind them not being perfectly round.


Actually the loaves are easier to make, but if you want the unstuffed sticks, just follow the making of the sticks on this thread, but use the ingredients list on either of the Loaf Step by Steps.

Those slices of loaf are great cold too, but when you heat a couple up a little in a pan the flavor multiplies!!!

 

The reason I updated the recipe----I made the sticks & my Son said they were too bland--No heat.

I agreed, and changed the recipe when I made the Bear Logs.

Then my Son said they were still too mild.

I agreed, and changed the recipe when I made the Bear Loaf.

We both agreed they were just right.

 

 

Bear

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