brud
Meat Mopper
- Feb 21, 2010
- 162
- 24
Smoked dry
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
After you mixed and refrigerated mix for four hours remove and punch holes in meat mix
Add into holes a tangy bbq sauce (3/4 cup)
Refrigerate 6 more hours or longer
Then stuff put on a rack and refrigerate one more day.
Hang for one hour to dry.
Smoke two hours using wood of choice
Continue at 120' until dry
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
After you mixed and refrigerated mix for four hours remove and punch holes in meat mix
Add into holes a tangy bbq sauce (3/4 cup)
Refrigerate 6 more hours or longer
Then stuff put on a rack and refrigerate one more day.
Hang for one hour to dry.
Smoke two hours using wood of choice
Continue at 120' until dry
