I started with Bear Carver's recipe for his Bear Loaf, and did several mods to it untill I have what I like for a very good flavored snack stick. Here is what I have come up with.
5 # ground meat or your choice
1 Tbls Blk Pepper
1 Tbls Red Pepper Flakes
1 Tbls Whole Mustard seed
1 Tbls Crushed Fennel
1 Tbls Crushed Anis
1 Tbls Garlic powder or granulated Garlic
1 Tbls Onion Powder or Granulated onion
1 Tbls M S G
2 Tbls Paprika
1 tsp Cayenne pepper or to taste
Mix all the above ingredients together in a separate
bowel
In a separate Bowel Mix
4 tsp Sea or Kosher salt
1 tsp Cure 1
2 1/2 oz Soy sauce
2 1/2 oz Worcestershire sauce
1 oz Liquid smoke
4 oz ice cold water
Then mix the below ingredients with the top ingredients and mix well, Until very sticky,
I went ahead and stuffed into 21 mm collagen casings and let bloom in fridge all night.
The next morning, put in 100 degree preheated smoker and left until casings were dry to the touch, Then I put my amzn-p in with 1 1/2 row of a blend of hickory, cherry and maple pellets & lit one end.
over the course of 8 hrs, I slowly increased the chamber heat but never going over 170 degrees until IT of stick hit 155 Degrees, at which time I cut the heat off and left hang in the smoker all night long, Nightly out door temp was right at 38 degrees.
In a brown paper bag & in the fridge till day after tomorrow, then will vac pak what left and freeze.
5 # ground meat or your choice
1 Tbls Blk Pepper
1 Tbls Red Pepper Flakes
1 Tbls Whole Mustard seed
1 Tbls Crushed Fennel
1 Tbls Crushed Anis
1 Tbls Garlic powder or granulated Garlic
1 Tbls Onion Powder or Granulated onion
1 Tbls M S G
2 Tbls Paprika
1 tsp Cayenne pepper or to taste
Mix all the above ingredients together in a separate
bowel
In a separate Bowel Mix
4 tsp Sea or Kosher salt
1 tsp Cure 1
2 1/2 oz Soy sauce
2 1/2 oz Worcestershire sauce
1 oz Liquid smoke
4 oz ice cold water
Then mix the below ingredients with the top ingredients and mix well, Until very sticky,
I went ahead and stuffed into 21 mm collagen casings and let bloom in fridge all night.
The next morning, put in 100 degree preheated smoker and left until casings were dry to the touch, Then I put my amzn-p in with 1 1/2 row of a blend of hickory, cherry and maple pellets & lit one end.
over the course of 8 hrs, I slowly increased the chamber heat but never going over 170 degrees until IT of stick hit 155 Degrees, at which time I cut the heat off and left hang in the smoker all night long, Nightly out door temp was right at 38 degrees.
In a brown paper bag & in the fridge till day after tomorrow, then will vac pak what left and freeze.
