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Beef stick Q...

raselkirk

Smoke Blower
96
22
Joined Nov 17, 2014
Hi All,

I've got several recipes for beef stick/summer sausage written for the oven, but no info on doing them in a smoker. I just finished up a 2# log and have it wrapped in cheesecloth until tomorrow's smoke. Can I smoke it wrapped or will the cloth need to be removed first?

The oven directions are to wrap log in aluminum foil, punch holes in bottom, place on a broiler pan with water in base, bake @ 325° for 90 minutes. I'll also be doing beef country ribs and boudain links. Both of those I've done before @ 250°, will this chub be OK at that temp? My pellet tube gives me ~ 4 1/2 hrs of smoke...

TIA!

Russ
 

ChuxPick

Meat Mopper
172
71
Joined Oct 11, 2017
If it was me I would remove the cheesecloth prior to smoking.
I'm thinking you might end up with way more fiber than you want.
 

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