BEEF STICKS 21MM with Legg's # 116 ... MONEY SHOT ....

Discussion in 'Sausage' started by daveomak, Jul 24, 2015.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Mise en place..... Leggs #116, AMES Phos and cure #1.... all weighed out and ready to add to the meat... Also a cup with 350 grams crushed ice and water...



    The stick tube I made.... super thin wall and the meat pushes really easily through it....



    Greasing up everything that needs grease... I lube the o-ring before it goes in the piston... and after....


    Meat in the mixer and all the other stuff.....



    Time to stuff.... I cut the casings 30" because 15" is all the room I have in the MES 30.....


    21MM casing on the stuffing tube.... easy-peasy....


    Hanging to dry in the warm smoker......


    Left over casing back in the pack and heat sealed... also the Legg's bag sealed....


    Applying the smoke now that the smoker has cooled down.... will be turning up the heat slowly until the smoker
    reaches about 145-150 ish..... then will leave the sticks in the smoker at that temp. until tomorrow noon ish...
    I will check the sticks temp. and see where I am at...


    I will see how we like the Legg's stick seasoning... If it's as good as I hear it is.... 20# batches next time... can't
    take much longer than 5#'s.... 4 hours today from start to finish... clean up is a bear....


    Temperature Time Temperature Time
    °F (°C) (Minutes) °F (°C) (Seconds)

    130 (54.4) 112 min... 146 (63.3) 169 sec
    131 (55.0) 89 min.... 147 (63.9) 134 sec
    132 (55.6) 71 min.... 148 (64.4) 107 sec
    133 (56.1) 56 min.... 149 (65.0) 85 sec
    134 (56.7) 45 min.... 150 (65.6) 67 sec
    135 (57.2) 36 min.... 151 (66.1) 54 sec
    136 (57.8) 28 min.... 152 (66.7) 43 sec
    137 (58.4) 23 min.... 153 (67.2) 34 sec
    138 (58.9) 18 min.... 154 (67.8) 27 sec
    139 (59.5) 15 min.... 155 (68.3) 22 sec
    140 (60.0) 12 min.... 156 (68.9) 17 sec
    141 (60.6) 9 min...... 157 (69.4) 14 sec
    142 (61.1) 8 min...... 158 (70.0) 0 sec
    143 (61.7) 6 min.......
    144 (62.2) 5 min.......
    145 (62.8) 4 min.......

    Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
     
    Last edited: Jul 24, 2015
    tropics and crazymoon like this.
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DO, They are looking good! [​IMG]
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Dave they look great,That is a great idea on making the tube.

    Richie

    [​IMG]
     
  4. Dave, those look great.  Can't wait to see them finish and to find out how you liked the seasoning mix.

    Thanks

    Ed
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member




    Thank you all.... I can't wait to taste them also....
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin great Dave !
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member



    Thanks WHB... in a few hours they'll be tasted..
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking Sticks Dave!
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I just turned the smoker off..... they are in there cooling now..... In a bit, there will be MONEY shots.....
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    They came out good, very good..... A bit of heat in the back of the throat..... Moist..... I think it's a keeper.......

    The short link ????? DO NOT poke holes in collagen casings to try and let air pockets out.... the casings
    tear open ......





     
    waterinholebrew likes this.
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Dave, great lookin sticks ! Them look real tasty.. Thumbs Up A couple of them with a cold one, Mmmm !
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You betcha... a cold one is optimal.....
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dave sorry I'm late to the party them sure do look good, - As hot as it is to be this weekend you better get that beer on Ice for a cold one with one of them there snack sticks. 

    Keep cool 

    A full smoker is a happy smoker 

    DS
     
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Cold ones in the beer fridge as I type.... S'pose to be 106 today.... WHEW !!!! that's hot.... AC works.... that's GOOD....
     
  15. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Great looking sticks Dave!!
     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  17. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks guys.... Bride REALLY likes them.... I think the AmesPhos does a good job keeping them moist.....

    Next batch will have mace.... I was gonna put it in this time but got distracted.. I hate that...
     
    reinhard likes this.
  18. reinhard

    reinhard Master of the Pit OTBS Member

    Lookin good Dave!!!!  Like that tube as well..[​IMG]Reinhard
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks Reinhard... The tube is cool.... .500 OD and .472 ID ... meat is easy to push through the tube...
     
  20. doug kiser

    doug kiser Fire Starter

    Dave, Could you walk me through how and where you got that brass stuff tube. Thanks
     

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