Starting my first batch of beef sticks!

[gearloose]

It's also the first batch of sausage I've made in over 10 years!

This  the recipe I'm using:  http://chopandbrew.com/recipes/spicy-beef-stick-snack-stick-recipe/   (5 lb. quantity)


I've omitted the 'red pepper' (too many flavor conflicts, imho) but used the full amount of cayenne. I also omitted the Accent and ECA.
The meat is weighed out and chilling. The dry spices are measured and pre-mixed. The salts, cure and water are mixed. My stuffer is bolted to the cart and is ready to go. I guess I'd better get it mixed and stuffed (19mm collagen) if I want to get it smoked today! :biggrin:

I'll post photos later.

 

[BGKYSmoker]

 
It's also the first batch of sausage I've made in over 10 years!

 
This  the recipe I'm using:  http://chopandbrew.com/recipes/spicy-beef-stick-snack-stick-recipe/   (5 lb. quantity)


I've omitted the 'red pepper' (too many flavor conflicts, imho) but used the full amount of cayenne. I also omitted the Accent and ECA.
The meat is weighed out and chilling. The dry spices are measured and pre-mixed. The salts, cure and water are mixed. My stuffer is bolted to the cart and is ready to go. I guess I'd better get it mixed and stuffed (19mm collagen) if I want to get it smoked today!

I'll post photos later.

Greg (pensrock) is a good friend of mine from PA. His original hot stick recipe is good.

 

[SmokyMose]

Looking forward to the pics, gearloose!

Thanks for the recipe link. I've been using a recipe from Big Casino, but maybe it's about time I tried something different. You know how it is; you find something you like and you're a little skittish about changing...

 

[crankybuzzard]

Sounds like a solid recipe.  I need to make some sticks, but time isn't on my side lately...

 

[tropics]

I'm in 

Richie

 

[SmokyMose]

 
Sounds like a solid recipe.  I need to make some sticks, but time isn't on my side lately...

Be honest, Cranky. You're waiting for a son to help with the work

 

[gearloose]

Here's some pics:

Last of the meat in the casings!

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• gearloose
• Jun 16, 2017

Five pounds of meat sticks ready to hang.

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• gearloose
• Jun 16, 2017

Ready to go!

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• gearloose
• Jun 16, 2017

Two hours of just air to dry things out a bit before starting the smoke.

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• gearloose
• Jun 16, 2017

I'll provide the smoke with hickory pellets in an A-Maze-N box.

I have another maze type smoker if I think it needs heavier smoke.

This smoker box is sitting just below the cooking chamber.

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• gearloose
• Jun 16, 2017

I'll post pics of my propane heat setup later.  This is my way of converting a wood-fired hot smoker into a cold/low heat smoker.

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• gearloose
• Jun 16, 2017

 

[gearloose]

I only gave the sausage a little over an hour of drying time.  I checked and they seemed dry to me.  So, onward to smoke & heat!

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• gearloose
• Jun 16, 2017

The burner is from an old turkey fryer.

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• gearloose
• Jun 16, 2017

Starting out with the burner turned down and the temp at 100 deg.

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• gearloose
• Jun 16, 2017

Ah, that sight we want to see.  That thin blue smoke.

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• gearloose
• Jun 16, 2017

 

[crazzycajun]

Thanks for sharing

 

[SmokinAl]

Everything looks great so far!

Al

 

[gearloose]

The temperature is very controllable with the propane burner.

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• gearloose
• Jun 16, 2017

Almost there! Time to buck the heat up a little more.

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• gearloose
• Jun 16, 2017

 

[gearloose]

All Done!

Dang!  These are good!  The 2 tsp of cayenne called for in the recipe is just about right for me.  I like garlic sausage a lot, so I think I'll try adding some granulated garlic to the next batch.  Now, how do y'all keep from making pigs of yourselves and not eat the whole damn batch as soon as they are done?

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• gearloose
• Jun 16, 2017

Hanging to dry.  (note to self: need to build a sturdy drying rack.)

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• gearloose
• Jun 16, 2017

 

[jimmyinsd]

 
All Done!

Dang!  These are good!  The 2 tsp of cayenne called for in the recipe is just about right for me.  I like garlic sausage a lot, so I think I'll try adding some granulated garlic to the next batch.  Now, how do y'all keep from making pigs of yourselves and not eat the whole damn batch as soon as they are done?

20170616_141711.JPG

• gearloose
• Jun 16, 2017

Hanging to dry.  (note to self: need to build a sturdy drying rack.)

20170616_141735.JPG

• gearloose
• Jun 16, 2017

why not just let them dry the same way you dried them the first time....  in the smoker?

 

[gearloose]

Basically too lazy (tired?) to carry them back out there after chilling them in the ice water bath.  Besides, this way it is easier to snip off little nibbles every time I go to the kitchen.

 

[SmokyMose]

Basically too lazy (tired?) to carry them back out there after chilling them in the ice water bath.  Besides, this way it is easier to snip off little nibbles every time I go to the kitchen. :icon_wink:

Just get a cheap rack at Wally World from the laundry area for around $20. You can use it outside or right in the kitchen.

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• SmokyMose
• Jun 16, 2017

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• SmokyMose
• Jun 16, 2017

And it folds away!

 

[crazymoon]

GL, That is a fine looking batch of sticks and the recipe looks great also. point !

 

[crankybuzzard]

Those looks great!

 

[gearloose]

Just get a cheap rack at Wally World from the laundry area for around $20. You can use it outside or right in the kitchen.



And it folds away!

Come to think of it, I have one of those out in my workshop.  Considering what usually gets hung on that one, I might be better off getting a new one just for drying sausage.

 

[cksteele]

those look great! love making sausage  point 

 

[gearloose]

I am so pleased with my beef sticks.  It feels great to get back into sausage making after such a long absence.  I'm tired, but it's a satisfied tired.  I could not be happier with the cold smoking modifications to my BBQ rig.  I'll be taking some of the beef sticks to a friend's backyard party tomorrow evening, so I'll get some opinions on how others like them.

Next, I want to tackle a 10 lb. batch of pork snack sticks, grinding my own pork butts for economy, & going for a prominent garlic flavor, then get ambitious and try my hand at some Andouille.  I ordered a 3/4" #10 plate for my grinder today.

It was fun to share the experience with everyone today.  Your comments and suggestions are very appreciated.