Unstuffed Smoked Beef Pepperoni Sticks with Qview

[oldeboone]

Don't know what I did wrong, Bear, but Mine didn't come out like your's . Ernie

 

[oldeboone]

I found it at a spice vendor at the local farmer's market. Boone                

 

[oldeboone]

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

 

[Bearcarver]

 
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

Sorry to hear that, Ernie!!

I guess ya gotta say what I always said after a Baseball loss----"We'll get the next one".

Bear

 

[gary s]

My go-to list I use pretty regular   Beef Sticks this time

Gary

 

[Bearcarver]

 
My go-to list I use pretty regular   Beef Sticks this time

Gary

Does the Wife like these too??

Bear

 

[gary s]

Yep, I only made a small batch one time, but everybody liked em,  I be making some more pretty soon

I did make one of your other recipes today   I stick it in Blowing Smoke

Gary

 

[newberrykc]

Looks great!  Gonna have to give this a go, soon! 

 

[Bearcarver]

 
Looks great!  Gonna have to give this a go, soon! 

Thank You Sir!!

I Appreciate that.

Bear

 

[pignut hickory]

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.. 

 

[Bearcarver]

 
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.. 

Thanks Pignut!!

Glad you liked it.

Sure you can mix Pork in with it, but I wouldn't go more than 50-50.

Try some like that first, and go from there.

Keep all the other ingredients the same, and make sure you keep the same percentage of TQ per pound of ground meat.

PM me if you run into any questions---That way I don't miss the question.

Bear

 

[onefishook]

AIM A NEB WHAT DOSE TQ STAND FOR  ?

 

[pc farmer]

AIM A NEB WHAT DOSE TQ STAND FOR  ?

Tender Quick. A curing product

 

[pignut hickory]

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 ?? 

 

[Bearcarver]

 
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 ?? 

Thank You Pignut !!

You might be interested in this one---One of the first things I ever cured & smoked 7 years ago:

I took some very bland "Venison Fresh Sausage", and cured it with TQ, just like I do bacon (After it was already stuffed).

Then I smoked it, and it was some of the Best Smoked Sausage I ever ate.

Very easy & Awesome!!!

On Edit:   http://www.smokingmeatforums.com/t/84129/venison-sausage-converted

Sorry I forgot the link. I actually did everything like I do Bacon or any other "Whole" meat----By Weight (for amount of TQ) & Thickness (for how long to cure).

Bear

 

[pignut hickory]

Bear...I need the receipt love you bro but you did not give me your receipt  ....

 

[Bearcarver]

 
Bear...I need the receipt love you bro but you did not give me your receipt  ....

Sorry about that---I copied the link, but forgot to paste it (Old Age).

It's there now, but I'll put it here too:

http://www.smokingmeatforums.com/t/84129/venison-sausage-converted

Sorry I forgot the link. I actually did everything like I do Bacon or any other "Whole" meat----By Weight (for amount of TQ) & Thickness (for how long to cure).

Bear

 

[pignut hickory]

Thank Bear

It looked like a susscess...

 

[gary s]

Hey Buddy, how did they turn out ?

Gary

 

[Bearcarver]

 
Thank Bear

It looked like a success...

Yes it was---It took a very Bland Fresh Sausage, and turned it into a Very Tasty Smoked Sausage.

Bear