Well, I was going to put this in a separate thread but, since it's drifted this direction, I'll post it here.
Last week, I made Bear's pepperoni sticks with a few variations to suit my setup. I followed his timeline as fairly as possible.
I grind my own hamburger so I really know what's in the meat. It was chuck, kinda lean, about 90/10 which I found too lean. Next time it'll be about 80/20. I kept it beef, no bacon or other pork, just the beef, man. My first grind of chuck was in a Weston 8# grinder, coarse plate. I mixed in the "BC magic dust/spices" (except I used Instacure #1) and ran it through the medium plate. Into the fridge overnight) back on the BC schedule. Next day, 3/4 stuffing tube on the Weston, pushed caseless onto the dehydrator grid. Sticks were about 13-14 inches long. Nice shape. I've used the gun and I gotta tell you, the grinder with a floor switch is the cat's meow.
I use a GOSM instead of BC's MES, so I started the process in my Excalibur at 100 degrees for 1 1/2 hours. No smoke of course. I got the GOSM fired up, down to about 120 or a little less (needle valve sure made the difference). I have the Amazin-N-Smoker (Thank you very much, Todd) and had it primed with hickory, full load, both ends smoking for the duration. I followed the timeline for temp increase and pulled when the temp hit 165 internal. Immediate cold wash (after I sampled some pieces and knew it was a winner. Wiped down. Didn't bother freezing any as I knew it wouldn't last. Cut them in half and placed them in some leftover oyster jars for refrigeration. Samples given out to one and all and all agreed, this is a winner. Next time (tomorrow actually) I think I'll start the process in the smoker for about an hour with just the AMNSmoker, no heat, just smoke flavor, then into the dehydrator for about 1 1/2 and then into the timeline.
Daddyzaring, I have one of those all-around jerky makers (they're OK for their intended purpose, ground beef jerky, and yes, they adapt to the Weston) and they use the wax paper layouts. You have to draw the wax paper out as the meat feeds out as the meat has enough fat to slide over the paper if you don't help it.
In the near future, now that I'm use to the expected taste is to do a salt substitute (Alsosalt) and see what it turns out to. I'll post the results after the smoking (Yes, this time I'll do a QView, so you all will know it actually happened). There's too many of us that have to go the no salt route (I'm still on the low salt regimen) so it's time to start experimenting to find the answers. I will die with a smoked sausage in my stomach if I have to, but.......I'd prefer to stick around a while to try out more recipes.
In conclusion, BearCarver, thanks for a great recipe. You've added a great item to our daily needs.
JustPassingThru: you say you're suppose to be losing weight? Well, as far as I'm concerned, if you eat these beef (ALL-BEEF, mind you), instead of chips, snackies and whatever else, you will lose weight. Well, I do anyway.