Elk Spicy Sticks

Discussion in 'Sausage' started by nepas, Jul 19, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Got some more elk out to make some spicy sticks. Now i gotta go git a brisket for some trim fat.

    Almost 5 lbs here

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  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Here we go again!

    I got my seat.

             [​IMG]
     
  3. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    <<Pulls up a chair next to AL..  [​IMG]   Cheers my friend../

    Rich
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Alright, I'm sitting on the other side of Al !!!

    Getting nervous Al---Bear on each side of you???   Grrrrrrrrrrrrr!!   [​IMG]

    [​IMG]    Economy Size for 2 bears and one "Al".

    C'mon Al---Eat some more popcorn----We Bears want you fattened up a bit !!   

    Pennsy Bear
     
    Last edited: Jul 19, 2011
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Got a late start on the Elk.

    My spicy mix ready.

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    Doing some grinding.

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    All ground with my fat cut in. This is 10 lbs.

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    1.5 cups chilled distilled water. Add the cure #1 whisk until dissolved. Add salt, white pepper, curry, celery powder. Whisk together very good.

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    Next add the dextrose. Whisk again good.

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    Then the nfpm. Whisk good and let stand 15 mins.

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    Check for any nfpm clumps and whisk again.

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    My mix got darker which is cool.

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    I was supposed to have my wife do the pics while i did the mixing with the bucket mixer but she went to bed.

    Here is the 10 lbs all mixed. To late to stuff so tomorrow its going into sheep casings. Now into the fridge.

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    Got all the equipment washed bleach sanitized and lubed.

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    Only aircraft parts are frozen...HA

    Grinder parts in the rice pond until next time.

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    See ya tomorrow.
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sheep casings ready for rinseing

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    After cleaning inside and out comes a cold water/vinegar soak

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    Sheep

    Kinda reminds me of being back home on my folks farm.
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Man you got Energy   of a teenager . i will wait patiently  for the Qview  [​IMG]
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!!

    >>>>>Check for any nfpm  <<<<<<

     Hey you looking for my cousin out there in Nebraska??

      hahahhaahha

      Craig
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    HAHA

    If i had that kind of energy i would be having allot more........well you know [​IMG]

    Anyways

    Got the sheep casings ready to stuff.

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    My handy 10 cent sausage casing pricker...be good now.

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    Poke the end of the casing to relieve any air. This length had a knot right in the middle...Prob my fault.

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    Yeah you will find imperfections in the casings. They will have holes, cuts and will not be all the same size or length. Take your time, your not making a gazillion for cabelas or a store. Dont let anyone tell ya HEY thats not right or thats not how you do it.

    First 5 lbs

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    In the smoker PID at 130 for 1.5 hours no smoke.

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    PID ready to go to 145 now. Time for hickory.

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    Second 5 lbs. Prob going in the proofer/smoker or smokehouse with sassafras pellets.

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  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm glad you made it continuous----I'll only have to order "one stick" !

    Bear
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Outside temps are helping the sticks move right along.

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    Going to Lancaster tomorrow so i gots the other 5 lbs in the proofer/smoker.

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  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Got the Elk done late last night. Cooling before bag and fridge rest for a day or two.

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  13. Nice color on them stix Rick, Great tutorial!!!!
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thanks Aaron

    Its way to hot to be worrying about the lengths before vac bags. So if it bother ya then look away  [​IMG]

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    Last edited: Jul 22, 2011
  15. looks great and love the full tutorial of step by step, makes new smokers like me get very very interested in trying new things[​IMG]
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    And vac bagged to even.

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    Smile be happy and have fun.

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  17. tgil

    tgil Fire Starter

      What was the outside temp in PA when you were doing this?  I need to do a batch of venison myself but with outside temps being about 100 here in Texas, I'm afraid of ruining a batch of good stuff!
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    It was about 99 with 80% R/H
     

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