Used up another 10 pounds of last years deer trimmings. Decided on some snacksticks (pepperettes) with a recipe from the old susanminor.org site that is no longer unless you have the backup from "Recipes From The Bradley Smoker Forums_v1.gso"
Anyways it was called Greg's Spicy 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
5 Pound Recipe
5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% 5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
1 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
1-1/2 tsp Black pepper
1-1/2 tsp Red chili epper (I used chipotle)
1-1/2 tsp Garlic salt
2 tsp. Accent (optional)
1 tsp Cayenne pepper (add more for additional heat)
1/2 tsp Paprika
2 tsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)
1/2 Cup cold water
3 Tbsp Salt
2 tsp Sugar
2 tsp Hot sauce (I used Franks Xhot)
1 Tbsp encapsulated citric acid (optional)
Sheep or collagen casings 17 – 19mm
Directions:
In a small bowl mix hot sauce, sugar, water and salt together. Stir until sugar and water are completely dissolved.
In a separate bowl, mix the rest of the dry ingredients except the encapsulated citric acid. Stir until well blended.
Combine wet and dry ingredients with meat and mix well.
Just before stuffing mix in encapsulated citric acid, and stuff mixture into prepared casings. Arrange sausage on racks, and place into the Bradley Smoker.
I just used his recipe and added to what I thought it needed.
Ended up very moist and not dried out.
Sheep 17-22 casings
IT of 150-155
Anyways it was called Greg's Spicy 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
5 Pound Recipe
5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% 5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
1 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
1-1/2 tsp Black pepper
1-1/2 tsp Red chili epper (I used chipotle)
1-1/2 tsp Garlic salt
2 tsp. Accent (optional)
1 tsp Cayenne pepper (add more for additional heat)
1/2 tsp Paprika
2 tsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)
1/2 Cup cold water
3 Tbsp Salt
2 tsp Sugar
2 tsp Hot sauce (I used Franks Xhot)
1 Tbsp encapsulated citric acid (optional)
Sheep or collagen casings 17 – 19mm
Directions:
In a small bowl mix hot sauce, sugar, water and salt together. Stir until sugar and water are completely dissolved.
In a separate bowl, mix the rest of the dry ingredients except the encapsulated citric acid. Stir until well blended.
Combine wet and dry ingredients with meat and mix well.
Just before stuffing mix in encapsulated citric acid, and stuff mixture into prepared casings. Arrange sausage on racks, and place into the Bradley Smoker.
I just used his recipe and added to what I thought it needed.
Ended up very moist and not dried out.
Sheep 17-22 casings
IT of 150-155
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