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Bearcarver recipe - My smoke w/Qview

cowboycousie

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Here is where I'm at. Followed the recipe but I cut the TC to 1ts per lb

The question I have is the ice water bath. Do I leave the product in the water or just dunk and remove?

On to Qview



Mixed, rolled and going into fridge



Into the smoker



Pic sucks..Starting temp 49



Upto 141 temp

Temp reached 165 and I put them in an ice bath until temp dropped to 100

Finished



Little ol ice bath



Ta-duh

Thanks bear for the help in sharing info.

This is the first time I have done this, Cut one for ya all to look at and well I just had to taste..Freak'n good. I have restored faith that I can do this. Not salty at all.
 
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cowboycousie

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What no comments all look-key loos here. That's OK it turned out great. Still what a  wonderful site with or without imput from you all.
 

squirrel

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I'm sorry, but don't know what it is! LOL! I would trust any of Bear's recipes. Can you offer a little more info. It sure looks good!
 

backwoodssmoker

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I just did Bears Sticks, they turned out GREAT, I did skip the 2nd day in the fridge, Why the 2nd day Bear? does it mellow the spices more ?
 

mballi3011

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Thats one of the good things about this place is the sopport staff is always on-duty too. Well you should np longer doubt yourself it's all good and the food is off the hook.
 

cowboycousie

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It's Bearcaver Pepperoni, here's a link

http://www.smokingmeatforums.com/forum/thread/94897/pepperoni-cured-smoked-and-qviewed  

One of the best threads I have read.

Don't get get me wrong here, I don't need a pat on the back or hand holding by any means. What I would like is some critiquing, some helpful hit as to if I am doing it right or ideas on how to improve my work.

Because it is simple, The food that I make my family and my friends eat and I don't want them to get sick or even die because of something I did.

This is very new to me and there is a vast knowledge base here..Congrats to the site for that

and

Thanks
 

tjohnson

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Great Looking Pepperoni sticks my friend!

TJ
 

Bearcarver

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Cowboy,

This is the first I saw this thread!

You gotta sometimes wake the Old Bear up!!!

I hate to critique a guy who uses my recipe, but You asked for it:

The only thing I can tell that you did, that I wouldn't do is cut the TQ down from 1 1/2tsp to 1tsp per pound. Looks like you got away with it, but cure should always be what it calls for--no more---no less. It looks real good, and nobody got sick, so that's what counts. You already said it tastes good.

Bear
 

Bearcarver

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I just did Bears Sticks, they turned out GREAT, I did skip the 2nd day in the fridge, Why the 2nd day Bear? does it mellow the spices more ?
Backwoods,

I like to get an early start smoking in the morning, so the first day I put the whole mix in the fridge to let the cure work good.

The second overnight is basically because it's too late to get an early start, but it also might mellow a little more too.

Then the next morning, all I have to do is unwrap them & stick them in the smoker, so I can start early.

I would think you could mix it all up in the morning. Then that same evening, roll it into your sticks, and then start smoking them the next morning.

I hope that explains it---That's my excuse & I'm sticking to it.  


Glad you liked them,

Bear
 

roller

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I am going to try all of  Bear`s recipes. They all look great and are my kinda stuff...Thanks Bear !!!!!
 

princess

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I use skins, and the Bearcarver does not, so I can cold shower mine by placing them in a ... COLD SHOWER! No, really. Hang them on waterproof sticks, and hit 'em with the spray till the internal drops to 90* or less.  This does two things:

One: Helps reduce shrinkage

Two: Brings the meat to a reasonable temperature before I tuck it in the fridge.  

It is remarkable how much food poisoning happens due to folks putting too much warm food into the icebox. :(

I have not tried it with the skinless... if I were to, I'd likely just cover them with a single layer of saran (or foil), so as not to disturb the smoky outer layer, rack them up and hose them down.

 

cowboycousie

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My wife would have my arse if I did that. Looks pretty cool though.

I got told this weekend that "You need to get a seperate fridge for the smoking thing" I gladly said No problem
 

princess

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I kinda didn't tell my husband until after. ;) Sometimes it is easier to beg forgiveness than ask permission!!
 
My wife would have my arse if I did that. Looks pretty cool though.

I got told this weekend that "You need to get a seperate fridge for the smoking thing" I gladly said No problem
 

Bearcarver

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I can throw mine in ice water for a few minutes to cool them down, without any adverse affects. Then I dry them with paper towels, because a little fat usually surfaces. Then cling wrap & into the fridge over night. Next day---Perfect.

I understand where you're coming from Scar---Woman--Shower--Big sausages----Now I gotta take a cold shower.

Oh well, at least we're getting clean.

Roller: Thank you for the nice comments.

Bear
 

backwoodssmoker

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Thats all I did, Throw 'em naked into the ice water bath, towel 'em off.  I have got more compliments that they are the best ever tasted by people so covering them to cool them would just be a wasted effort. Thanks again BearCarver.
 

roller

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I am putting the Beef sticks together today but mine are going to be Venison and no skins...
 

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