Sorry to hear that, Ernie!!
No problem whatsoever with the Bear's method. The IT seemed to rise somewhat rapidly near the end, and I didn't check soon enough. Not quite krispy kritters, but definitely over done. Ernie
Does the Wife like these too??
My go-to list I use pretty regular Beef Sticks this time
Gary
Thank You Sir!!
Looks great! Gonna have to give this a go, soon!
Thanks Pignut!!
Made 10 pounds of Bear's Unstuffed Smoked Beef Pepperoni Sticks and they turned out to perfection..great recipe Bear..
only change made was up crushed red pepper to 1 heaping TBS per 5 lbs...
With my smoke house I did not get meat to desired recipe temperature but taste tested after 4 hrs was well done..150 internal..
Now i am wanting to make unstuffed pork sticks..would appreciate any suggestions..
AIM A NEB WHAT DOSE TQ STAND FOR ?
Thank You Pignut !!
Hey Bear...I used your unstuffed beef stick recipe again using pork ...turned out perfect 25#...for each 5# we used.
2 1/2 TBS TQ
2 tsp Italian seasoning
1 TBS crush red pepper
1 tsp black pepper
1 1/2 tsp sage
1 tsp cayenne
1 1/2 tsp coriander
1 tsp garlic power
1 1/2 tsp mustard seed
smoked between 150 to170 for four hours
Question do you know anyone that has made pan sausage using TQ instead of saly ??
Sorry about that---I copied the link, but forgot to paste it (Old Age).
Bear...I need the receipt love you bro but you did not give me your receipt ....
Yes it was---It took a very Bland Fresh Sausage, and turned it into a Very Tasty Smoked Sausage.
Thank Bear
It looked like a success...