Elk Spicy Sticks

[BGKYSmoker]

Got some more elk out to make some spicy sticks. Now i gotta go git a brisket for some trim fat.

Almost 5 lbs here

 

[SmokinAl]

Here we go again!

I got my seat.

         

 

[alaskanbear]

<<Pulls up a chair next to AL.. 

  Cheers my friend../

Rich

 

[Bearcarver]

Alright, I'm sitting on the other side of Al !!!

Getting nervous Al---Bear on each side of you???   Grrrrrrrrrrrrr!!   

   Economy Size for 2 bears and one "Al".

C'mon Al---Eat some more popcorn----We Bears want you fattened up a bit !!   

Pennsy Bear

 

[BGKYSmoker]

Got a late start on the Elk.

My spicy mix ready.

Doing some grinding.

All ground with my fat cut in. This is 10 lbs.

1.5 cups chilled distilled water. Add the cure #1 whisk until dissolved. Add salt, white pepper, curry, celery powder. Whisk together very good.

Next add the dextrose. Whisk again good.

Then the nfpm. Whisk good and let stand 15 mins.

Check for any nfpm clumps and whisk again.

My mix got darker which is cool.

I was supposed to have my wife do the pics while i did the mixing with the bucket mixer but she went to bed.

Here is the 10 lbs all mixed. To late to stuff so tomorrow its going into sheep casings. Now into the fridge.

Got all the equipment washed bleach sanitized and lubed.

Only aircraft parts are frozen...HA

Grinder parts in the rice pond until next time.

See ya tomorrow.

 

[BGKYSmoker]

Sheep casings ready for rinseing

After cleaning inside and out comes a cold water/vinegar soak

Sheep

Kinda reminds me of being back home on my folks farm.

 

[africanmeat]

Man you got Energy   of a teenager . i will wait patiently  for the Qview 

 

[fpnmf]

Looking good!!

>>>>>Check for any nfpm  <<<<<<

 Hey you looking for my cousin out there in Nebraska??

  hahahhaahha

  Craig

 

[BGKYSmoker]

Man you got Energy   of a teenager . i will wait patiently  for the Qview 

HAHA

If i had that kind of energy i would be having allot more........well you know

Anyways

Got the sheep casings ready to stuff.

My handy 10 cent sausage casing pricker...be good now.

Poke the end of the casing to relieve any air. This length had a knot right in the middle...Prob my fault.

Yeah you will find imperfections in the casings. They will have holes, cuts and will not be all the same size or length. Take your time, your not making a gazillion for cabelas or a store. Dont let anyone tell ya HEY thats not right or thats not how you do it.

First 5 lbs

In the smoker PID at 130 for 1.5 hours no smoke.

PID ready to go to 145 now. Time for hickory.

Second 5 lbs. Prob going in the proofer/smoker or smokehouse with sassafras pellets.

 

[Bearcarver]

I'm glad you made it continuous----I'll only have to order "one stick" !

Bear

 

[BGKYSmoker]

Outside temps are helping the sticks move right along.

Going to Lancaster tomorrow so i gots the other 5 lbs in the proofer/smoker.

 

[BGKYSmoker]

Got the Elk done late last night. Cooling before bag and fridge rest for a day or two.

 

[keymaster]

Nice color on them stix Rick, Great tutorial!!!!

 

[BGKYSmoker]

Thanks Aaron

Its way to hot to be worrying about the lengths before vac bags. So if it bother ya then look away 

 

[flutterbye1]

looks great and love the full tutorial of step by step, makes new smokers like me get very very interested in trying new things

 

[BGKYSmoker]

And vac bagged to even.

Smile be happy and have fun.

 

[tgil]

  What was the outside temp in PA when you were doing this?  I need to do a batch of venison myself but with outside temps being about 100 here in Texas, I'm afraid of ruining a batch of good stuff!

 

[BGKYSmoker]

  What was the outside temp in PA when you were doing this?  I need to do a batch of venison myself but with outside temps being about 100 here in Texas, I'm afraid of ruining a batch of good stuff!

It was about 99 with 80% R/H