Stick Batch

[alelover]

Looks great Rick.

 

[driedstick]

very nice blooming good job

 

[BGKYSmoker]

Here is the 5 lb batch just finished smoking.

 

[BGKYSmoker]

Smoke round 2

IT is 143. Been in since this morning.

 

[redheelerdog]

Thanks for sharing your recipe; I have a batch in right now at 145F...   

 

[sprky]

 

[BGKYSmoker]

Got home tonight and needed to get this batch in vac bags and shipped to my grand daughter.

I had to try em first....

 

[tjohnson]

Another GREAT Job Rick!

Todd

 

[gersus]

Wow! Looks awesome! Thanks for the recipe!

 

[slownlow]

Thanks for the recipe.  These look soooo good!

 

[good meat man]

Looks good what temp and how long

 

[coyote1]

Ok

I cut this down to a 5 lb batch and mellowed it out some cuz its going to my grand daughter.

Decided to use the beef liquid anyways. Didnt use the hot mustard, just plain powdered.

 how much plain mustard powdered did you use was it the 5 Tbs  and do you still use the 1.5 cup distilled cold water (add another 1/2 cup if needed while mixing)  or just the beef liquid

sticks look good I'm going do some

 

[BGKYSmoker]

 how much plain mustard powdered did you use was it the 5 Tbs  and do you still use the 1.5 cup distilled cold water (add another 1/2 cup if needed while mixing)  or just the beef liquid

sticks look good I'm going do some

I did use the 5 Tbs mustard, the photo only shows 2 Tbs cuz i had to go get more. I did use the 1.5 cups beef broth and later added just a tad under 3/4 cup water to make the mix softer. When you measure the corn starch make sure you level the spoon with the back of a butter knife. You can also put a twist on this and replace the corn starch with powdered sugar.

After mixing all the dry with the liquid i put it in the blender to make sure the powder milk and fermento were mixed well with no clumps.