Made some sticks today.

Discussion in 'Sausage' started by shtrdave, Oct 23, 2011.

  1. shtrdave

    shtrdave Smoking Fanatic

    I had some ground beef left over from some other things I was doing and since it was 5# I pulled out a pack of Lem summer sausage mix and did it up this morning, pics below. I made them in my Dehydrator as I can not get the desired results in my Cookshack with out a lot of messing around.

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    Into the fridge over night and will be cut up and vacpacked tomorrow.
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    In the dehydrator huh, never tried that. Are they skinless too? What temp do ya take them up too?
     
  3. jc1947

    jc1947 Smoking Fanatic

    shtrdave,

        How about sharing the details?

    Thanks,

    JC1947
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice sticks.

    They come out good in the Cabelas dehydrator.
     
  5. Looks good from here. I might have to try some of that now. Boy that list just keep gettin longer

    Happy Smokin

    Mike
     
  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    looks great !!!!

    I'm making some next weekend
     
  7. shtrdave

    shtrdave Smoking Fanatic

    Had a pack of this, usually have seasoning mixes in the cupboard.

    http://www.lemproducts.com/product/4016/cured_seasonings

    Started with 5# of ground beef 84/16 is how it was labeled used the above kit per directions, I keep different size peanut butter jars cleaned to mix the seasoning/cure with the water in I used 4oz of water to mix and the last ounce to rinse the jar out, (was to lazy to look for a can of beef broth to use in place of the water) Hand mixed until tacky and got out the Cabelas Jerky Canon, only used the one tube since I only had 5# to work with, put on the snackstick end and piped them onto the racks of the Cabelas Dehydrator ( I love that thing, should have bought the bigger 160 liter model, Take note hear folks, don't make the same mistakes I did) Set the temp at max 160 and the time at 8 hours, checked them at 3 hours and temp was in the 130's from what I could tell, checked again at the 4,5 hour mark and they were in the 140's hard to stick the centers.

    Left them set a few minutes while I started my dinner and then took them out and wiped the rendered grease from them and put in the fridge to cool completely, until I can package them tomorrow after work.

    I did not use a casing, I normally do, but they give me issues as in they separate and do nit keep that snap we all like, they turn rubbery.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks for adding the details Dave!

    They sure came out looking good!
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member


    X2 yes thanks for the info
     

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