Unstuffed Smoked Beef Pepperoni Sticks with Qview

[alelover]

Those look great Bear. Don't know how I missed the 1st go round on these. They look real easy to make too. I have saved the recipe.

 

[Bearcarver]

Nice Bear, Them look really good and on my list.

BTW

I do know my way back north 

Thanks Old Neighbor !!!!

If you hear "Dueling Banjos", I would immediately point that sausage making mobile of yours in a Northerly Direction !!!!  

Bear

 

[smokin - k]

Brilliant...! I'd eat them pepperoni turds any day of the week! Thanks for sharing... Smokin - K

 

[urbanredneck]

Thanks for the recipe Bear!  Made these a couple of times now, but I really need to get myself an amazn smoker!  Going for my first shot with a little wine instead of water and about a 50/50 mix of pork shoulder and lean beef, got it all sitting in the fridge right now, will be shaping those bad boys in the morning!

 

[Bearcarver]

Brilliant...! I'd eat them pepperoni turds any day of the week! Thanks for sharing... Smokin - K

Thanks S-K !!!

Bear

Thanks for the recipe Bear!  Made these a couple of times now, but I really need to get myself an amazn smoker!  Going for my first shot with a little wine instead of water and about a 50/50 mix of pork shoulder and lean beef, got it all sitting in the fridge right now, will be shaping those bad boys in the morning!

Thank You Urban!!----Sounds Great!!!

Sorry for taking so long guys, but I wasn't around for awhile.

Bear

 

[mcgallimore]

WOW!!
YUM!!:grilling_smilie:

 

[roller]

11 thousand views...thats alot of views there Big Bear...

 

[dirtsailor2003]

This was one of the first recipes that I made back when I was a lurker before I joined up! It's probably my boys most requested smoked food that I make. It sure is great!

 

[rich-]

Good Evening Bear, I will be using your recipe in the very near future. Yours sound and look awesome.

Kinda funny, I have been working at developing my own recipe from my off the shelf seasonings. In doing this, I have been planning to use my jerky canon and extrude the stix into casingless snack stix. So far I have made pretty close to 400 pounds of pepperoni snack stix but I have always used coligon casings, I use a Dakotah water stuffer and the meat that is left after the stuffer stuffs all it will stuff, I usually do what you have done, I take the left over meat, roll it into a roll and then smoke it on a rack when I hang and smoke my stuffed stix.

I certainly will give your recipe a try.

Rich-

 

[Bearcarver]

This was one of the first recipes that I made back when I was a lurker before I joined up! It's probably my boys most requested smoked food that I make. It sure is great!

Thank You Sailor!!!

Gotta keep them boys Happy!!!  Glad they like them.

Bear

Good Evening Bear, I will be using your recipe in the very near future. Yours sound and look awesome.

Kinda funny, I have been working at developing my own recipe from my off the shelf seasonings. In doing this, I have been planning to use my jerky canon and extrude the stix into casingless snack stix. So far I have made pretty close to 400 pounds of pepperoni snack stix but I have always used coligon casings, I use a Dakotah water stuffer and the meat that is left after the stuffer stuffs all it will stuff, I usually do what you have done, I take the left over meat, roll it into a roll and then smoke it on a rack when I hang and smoke my stuffed stix.

I certainly will give your recipe a try.

Rich-

Hi Rich!!! You'll love this recipe!!

However these are very mild. If you like a little heat, use the ingredient amounts in my "Bear Loaf", instead of this one. I'm not big on a lot of heat, but the heat of the Bear Loaf is just right. The "Smoked Bear Loaf" is also in my signature.

Bear

 

[rich-]

Morning Bear, Just a thought and a question, How do you think this recipe would be with just adding a little cayenne pepper to give it a tad bit of heat?

I'm away from home untill tomorrow for grand daughters graduation, but do plan to give ypour recipe a shot next week, I think I will do 2 small batch's and make 1 just as your recipe is and 1 with just a little cayenne.

I will post my results and efferts at that time.

Rich-
 

 

[Bearcarver]

Morning Bear, Just a thought and a question, How do you think this recipe would be with just adding a little cayenne pepper to give it a tad bit of heat?

I'm away from home untill tomorrow for grand daughters graduation, but do plan to give ypour recipe a shot next week, I think I will do 2 small batch's and make 1 just as your recipe is and 1 with just a little cayenne.

I will post my results and efferts at that time.

Rich-
 

This one (below) is perfect---flavor & heat------Not too hot & not too mild.

Made for 7 pounds of Ground Beef, but that can easily be adjusted.

This can be turned into sticks or logs too.

Bear

Link:

http://www.smokingmeatforums.com/t/140364/smoked-mini-bear-loaves-all-beef

 

[palladini]

In case anyone's interested, I added the two things I was asked about, by editing my original recipe & instructions above.

#1  80/20 ground Beef

#2  6" X 6" A-MAZE-N-SMOKER

Bearcarver

Now wouldn't my 5 x 8 AMNPS work?

Just wondering

 

[Bearcarver]

Now wouldn't my 5 x 8 AMNPS work?

Just wondering

Sure would !!

I made this before there was such a thing as an AMNPS.

The AMNS was Todd's first little miracle!!

Bear

 

[mutt70]

YOUR BEEF STICKS LOOK GREAT.  WHAT IS TQ I AM A NEWBIE.  MUTT70

 

[rich-]

T Q stands for Morton Tender Quick.
Its a cure & Salt all in the bag.
Rich-

 

[Bearcarver]

YOUR BEEF STICKS LOOK GREAT.  WHAT IS TQ I AM A NEWBIE.  MUTT70

Sorry I wasn't here, but Rich got you.

TQ is a cure mix, made to be easy for people who cure & smoke at home.

Bear

 

[disco]

I used this and another posts of Bearcarver to make snack sticks. They were terrific. The reason I combined the two posts is I liked the idea of a hotter snack stick but liked the slow smoking of this thread for texture. Thanks for the help, Bear.

Disco

 

[Bearcarver]

Thanks for trying this---I knew you'd love them!!

Bear

 

[kusinskij]

Bear,

I'm getting ready to make your sticks, but I'm wondering why you do the ice water bath.  I would think it would wash off some of the smoke flavor.