Hot Sticks or Fattys

Discussion in 'Sausage' started by nepas, Jul 6, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Here is a recipe that you can make into slim jims, fattys, chubs or logs.

    Recipe for 5 lbs follows the pics. I made a 2.5 lb batch.

    1.5 lbs 85/15 or 90/10 and 1 lb hot Italian. Store bought is ok.....(I used mild)


    Here is my mix. (I dont like MTQ but had some so used it this time)


    Left worcestershire. Right Liq smoke (use good liquid smoke like LEM or TSM)


    I mixed all at once into meat. Mixed by hand for 3 mins as to not over work the meat.



    In a zip lock and i will remix tomorrow before stuffing into 19mm conditioned collagen.


    Here is the recipe.

    Can be made into sticks, hog casing size sticks, cellulose, fibrous and even fattys

    4 pounds ground beef 85/15 or 90/10
    1 pound spicy pork sausage (store bought bulk is ok)
    2 1/2 teaspoons mustard seed
    2 1/2 teaspoons liquid smoke flavoring (You can leave out if you wish)
    1 tablespoon Worcestershire sauce
    1 tablespoon garlic powder
    7.5 t MTQ or 1 tsp cure 1 If you use cure 1 you will need to add some salt)
    1 tablespoon cracked black pepper
    1 tablespoon caraway seed (optional)
    2 teaspoons cayenne pepper
    2 teaspoons paprika
    2 teaspoons chili powder
    2 teaspoons red pepper flakes

    In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, MTQ or Cure 1, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.

    For the next three days, knead the meat for 3 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 fatty logs or stuff into your choice of casings.

    If you stuffed this smoke your normal way. If you made into fattys smoke at 225
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Recipe looks pretty good, except for the liquid smoke.

    Thought that was if you don't have a smoker.

    Bear
     
  3. s2k9k

    s2k9k AMNPS Test Group

    Thanks for the recipe,it sounds really good! Gonna have to try it!!!
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the recipe, Nepas!

    Disco
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Flight path deviation.

    Making jerky instead.

    Got the cordless jerky gun out.


    1st tray


    And a couple rounds (left over in the gun) 4 trays total

     
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    [​IMG]
     
    Last edited: Jul 7, 2013
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    X-Nepas leaving the Heavy Artillery for another day....................

    Bear
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice....................... [​IMG]   How ya dealing with the heat....... I dont make much sausage in the summer time.. Hard to keep my temps down in the smoker
     
     
    Last edited: Jul 7, 2013
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Joe

    Heat not the problem for me, its the dang humididity. We have had lots of rain.

    Got the jerky cut and going back in the paper bag. My wife says to hot for her so i guess i gotta make some wimpy gb jerky.

     
  10. webowabo

    webowabo Master of the Pit

    Cordless jerky gun eh? Toys! I love toys! Specially food toys! Recipe looks good too. Thanks for sharing.
    Mike
     
  11. reinhard

    reinhard Master of the Pit OTBS Member

    Thanks for the recipe and the pics!!! I like some heat and this looks good. I've got some bulk venison italian i can throw in there. Reinhard
     
  12. pchrcane

    pchrcane Newbie

    If i put it in smoker what would be ideal temp if i was making the flat jerky sticks. I have a propane smoker and never done jerky yet.All input would be apreciated.And thanks for the receipe
     
  13. clarego

    clarego Newbie

    how much salt would you add if using cure ? 
     

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