Hey all, It's been a really long time since I've posted on this forum. Just moved back to Minneapolis from Chicago earlier this summer and the bug hit me again.My first attempt at snack stick was a couple of weeks ago using Nepas's Slip Jim recipe. They turned out great but I think I had too much fat in my meat.The recipe I'm Using now comes from Chop and Brew but doesn't originate from them. The only modification I used on this recipe was subbing out Franks Red Extra hot for Cry Baby Craig's Garlic Habanero sauce. If you haven't tried this sauce I highly recommend it! /http://www.crybabycraigs.com/ I did a 5LB batch and Immediately ran into problems while stuffing. The stuffer I'm using I borrowed from a friend and it's damn near impossible to use by yourself! My wife saw me struggling and told me to run to Cabela's and buy the stuffer I wanted that was on sale.... I drive there and its sold out and no longer on sale! Luckily my neighbor was home to help out when i got back
Greg's Spicy Beef Sticks
10 pound recipe (5# recipe below)
10 pound burger or venison (85/15)
(Venison can also be used, just add 10-15% beef or pork fat to the venison.)
2 tsp. Pink Instacure
6 Tbls. Salt
1 Tbls. Black pepper
1 Tbls. Red pepper (I used chipotle)
1 Tbls. Garlic salt
1 Tbls. Accent (optional)
1-1/2 Tbls. Sugar
2 tsp. Cayenne pepper (add more for additional heat)
1 tsp. Paprika
1-1/2 Tbls. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
1 Tbls. Hot sauce (I used Cry Baby Craig's)
1 Cup water (mix hot sauce into water with sugar and salt)
2 Tbls. Encapsulated citric acid (optional)
Mix hot sauce, sugar, water and salt together.
Mix other dry ingredients well except ECA.
Put wet and dry ingredients on meat and mix well.
Just before stuffing mix in ECA.
Stuff into sheep casings or small stick size casings (17-19mm).
Smoke 1-1/2-2 hours at 150-160 F. Then bump temp up to 175 till IT measures 152 F. Continue until desired dryness or dehydrate further for slim jim like dryness. Can stop at 152 IT for fresh snack stick style.
5 pound recipe
5 pounds of burger or venison (85/15)
(Venison can also be used, just add 10-15% beef or pork fat to the venison.)
1 tsp. Pink Instacure
3 Tbls. Salt
1-1/2 tsp. Black pepper
1-1/2 tsp. Red Pepper (I used chipotle)
1-1/2 tsp. Garlic salt
2 tsp.. Accent (optional)
2 tsp. Sugar
1 tsp. Cayenne pepper (add more for additional heat)
½ tsp. Paprika
2 tsp. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
2 tsp. Hot sauce (I used Cry Baby Craig's)
½ Cup Water (mix hot sauce into water with sugar and salt)
1 Tbls. Encapsulated citric acid (optional)
Got them on the Smoker at 1PM
Greg's Spicy Beef Sticks
10 pound recipe (5# recipe below)
10 pound burger or venison (85/15)
(Venison can also be used, just add 10-15% beef or pork fat to the venison.)
2 tsp. Pink Instacure
6 Tbls. Salt
1 Tbls. Black pepper
1 Tbls. Red pepper (I used chipotle)
1 Tbls. Garlic salt
1 Tbls. Accent (optional)
1-1/2 Tbls. Sugar
2 tsp. Cayenne pepper (add more for additional heat)
1 tsp. Paprika
1-1/2 Tbls. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
1 Tbls. Hot sauce (I used Cry Baby Craig's)
1 Cup water (mix hot sauce into water with sugar and salt)
2 Tbls. Encapsulated citric acid (optional)
Mix hot sauce, sugar, water and salt together.
Mix other dry ingredients well except ECA.
Put wet and dry ingredients on meat and mix well.
Just before stuffing mix in ECA.
Stuff into sheep casings or small stick size casings (17-19mm).
Smoke 1-1/2-2 hours at 150-160 F. Then bump temp up to 175 till IT measures 152 F. Continue until desired dryness or dehydrate further for slim jim like dryness. Can stop at 152 IT for fresh snack stick style.
5 pound recipe
5 pounds of burger or venison (85/15)
(Venison can also be used, just add 10-15% beef or pork fat to the venison.)
1 tsp. Pink Instacure
3 Tbls. Salt
1-1/2 tsp. Black pepper
1-1/2 tsp. Red Pepper (I used chipotle)
1-1/2 tsp. Garlic salt
2 tsp.. Accent (optional)
2 tsp. Sugar
1 tsp. Cayenne pepper (add more for additional heat)
½ tsp. Paprika
2 tsp. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
2 tsp. Hot sauce (I used Cry Baby Craig's)
½ Cup Water (mix hot sauce into water with sugar and salt)
1 Tbls. Encapsulated citric acid (optional)
Got them on the Smoker at 1PM
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