BGKYSmoker
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A friend of mine put this recipe together. I have used it with great success and its broke down into 2 different size batches. I have to give my friend Greg the credit here on this nice recipe.
I will be making this recipe today sometime and will post photos.
10 Pound Recipe
I will be making this recipe today sometime and will post photos.
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)
- 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) Mill is OPT
- 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
- 5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% 5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
- 1 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1)
- 1-1/2 tsp Black pepper
- 1-1/2 tsp Red chili pepper (I used chipotle)
- 1-1/2 tsp Garlic salt
- 2 tsp. Accent (optional)
- 1 tsp Cayenne pepper (add more for additional heat)
- 1/2 tsp Paprika
- 2 tsp Crushed red pepper (I ran thru spice mill just a little to break up seeds) Mill is OPT
- 1/2 Cup cold water
- 3 Tbsp Salt
- 2 tsp Sugar
- 2 tsp Hot sauce (I used Franks Xhot)
- 1 Tbsp encapsulated citric acid (optional)
- Sheep or collagen casings 17 – 19mm
- In a small bowl mix hot sauce, sugar, water and salt together. Stir until sugar and water are completely dissolved.
- In a separate bowl, mix the rest of the dry ingredients except the encapsulated citric acid. Stir until well blended.
- Combine wet and dry ingredients with meat and mix well.
- Just before stuffing mix, in encapsulated citric acid, and stuff mixture into prepared casings. Arrange sausage on racks, and place into your smoker.
- Apply smoke for 1 1/2 - 2 hours at a cabinet temperature of 150°F-160°F. Then bump the cabinet temperate up to 175°F until internal temperature measures 152°F. At this temperature you will have a fresh snake stick style. Or you can continue until you reach your desired dryness or dehydrate further for Slim Jim like dryness.