Here is another batch of unstuffed (No skins/casings) Beef Sticks.
I finally got my new LEM 5 pound stuffer. This time I did a 7 pound batch of Unstuffed Beef Sticks, just like my 5 pound batch, but instead of rolling them by hand, I shot them through my stuffer. It worked real good. I shot them through the 3/4" tube, and filled 3 MES shelves. I used my A-MAZE-N-SMOKER, and gave them 8 hours of smoke (from medium/light to medium heavy), with 90% Hickory dust, topped with some "Oak Bourbon Barrel" dust. I ran my temp up gradually from 120˚ to 185˚, pulling the sticks when they hit 165˚ internal temp.
They are perfect---You can really make them smoky without casings blocking some of the smoke.
For easy to follow step by step recipe & instructions, click on "Unstuffed Beef Sticks" in my signature below.
The only difference is the other batch was 5 pounds hand rolled, and this batch is 7 pounds shot through my stuffer.
The only other difference is this time I didn't rest the whole mixed batch in the fridge over night in a bowl. I mixed it, then made it into sticks, then put them in the fridge over night (uncovered) before smoking them the next day.
Thanks for lookin',
Bearcarver
Finished Smoking:
Ready for freezer:
I finally got my new LEM 5 pound stuffer. This time I did a 7 pound batch of Unstuffed Beef Sticks, just like my 5 pound batch, but instead of rolling them by hand, I shot them through my stuffer. It worked real good. I shot them through the 3/4" tube, and filled 3 MES shelves. I used my A-MAZE-N-SMOKER, and gave them 8 hours of smoke (from medium/light to medium heavy), with 90% Hickory dust, topped with some "Oak Bourbon Barrel" dust. I ran my temp up gradually from 120˚ to 185˚, pulling the sticks when they hit 165˚ internal temp.
They are perfect---You can really make them smoky without casings blocking some of the smoke.
For easy to follow step by step recipe & instructions, click on "Unstuffed Beef Sticks" in my signature below.
The only difference is the other batch was 5 pounds hand rolled, and this batch is 7 pounds shot through my stuffer.
The only other difference is this time I didn't rest the whole mixed batch in the fridge over night in a bowl. I mixed it, then made it into sticks, then put them in the fridge over night (uncovered) before smoking them the next day.
Thanks for lookin',
Bearcarver
Finished Smoking:
Ready for freezer: