MES Stick Batch

Discussion in 'Sausage' started by nepas, Feb 12, 2015.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Finally got good (kinda) weather and decided to do 5 lbs of sticks. Think i got the MES figured out. Way different from the Bradley.

    The recipe will follow the pics.

    Mixed up yesterday and put in zip lock over night. I mixed the tsp of cure #1 with cold distilled water 2 Tbs.


    Put all the dry in a small zippy and mixed/smooshed to get some the clumps out. The dry mustard and cayenne had some soft clumps.


    All mixed with the cure and ready for the over night. Use the KA with dough hook to mix. Mixed bout 3-4 mins



    This morning got the MES Pre heating and the sticks being stuffed.


    After stuffing i let the sticks hang at room (RV) temp for 1.5 hours before the smoker. Sorry camera angle not that good.


    Got the Amzn with hickory pellets and chips going.


    At the 150 mark. Smoker IT


    Finally done hand blooming.


    Going in the fridge over night, cut and vac seal tomorrow.


    This is the recipe i used.

    5 lbs beef chuck or 85/15 gb
    2 1/2 Tbsp pickling salt
    1 tsp Prague Powder #1
    1/2 tsp dry mustard powder.....Colemans
    1/2 tsp nutmeg
    1/2 tsp celery seed, ground
    1/2 tsp coriander, ground

    1/2 tsp cayenne....OPT
    3/4 tsp onion powder
    1 tsp liquid smoke....OPT
    1 1/2 tsp garlic powder
    1 1/2 Tbsp ground black pepper
    2 Tbsp corn syrup solids
    3/4 cup non-fat dry milk
    1 cup ice cold water
    22-24mm prepared sheep casing or 19-20mm smoked collagen casing

    1. Chill beef to 34°F, grind one time through a 3/16” (5 mm) plate. (If grinding)
    2. Combine ground meat with remaining ingredients, mix well until mixture is sticky.
    3. Stuff meat mix into casings, refrigerate product overnight to cure. I SKIPPED THIS STEP
    4. Next day, hang sticks in preheated 130°F  smoker, dampers wide open, hold at this temperature for one hour.
    5. Add wood chips or pellets, gradually raise (in half hour increments) smoker temperature to 170°
    6. Hold at 170°F  until snack sticks reach an internal temperature of 152°
    7. Upon reaching 152°, remove sticks, shower with cold water until internal temperature drops to 110°
    8. Hang sticks at room temperature for 1 hour to bloom.
    9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. NOTE: The longer you leave in the fridge IE paper bag the dryer the sticks will be.
     
    disco, bearcarver and c farmer like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man they look awesome and thanks for the recipe.
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I'm gonna have to make them again..... Nice job .....
     
  4. tropics

    tropics Smoking Guru SMF Premier Member

    Nice [​IMG]
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome As Usual Nepas!![​IMG]----------------[​IMG]

    Get back to PA, where you belong!!! [​IMG]

    Bear
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thanks everyone.

    Bear

    No way to cold up there. We heading to Ft Pierce next month for a year.
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    Nepas, Nice looking sticks ! I like the pellets and chips idea.
     
    Last edited: Feb 13, 2015
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Too Cold???

    Minus 4 here this morning-----Probably a little colder up at your old hang-out.

    Don't ya miss it????[​IMG]

    Bear
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Heck no i dont miss the northern coldness in anyway [​IMG]   We will have to go up in the spring time to put the house for sale.

    Got the sticks cut and vac sealed this morning.



     
  10. wnc goater

    wnc goater Fire Starter

    Maybe a dumb question but,  once vacuum sealed I assume you store them by freezing right?   

    I want to make some sticks.  Maybe this weekend.
     
  11. wnc goater

    wnc goater Fire Starter

    And by the way, they look great!
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Once vac sealed they will be fridge stable for 2-3 weeks. Frozen 6 months. Keep in mind frozen smoked sausage can loose flavor unless you used Trehalose in the mix. Eliminates the freezer taste. Use Trehalose at 1.5 tsp per pound of meat.
     
  13. reinhard

    reinhard Master of the Pit OTBS Member

    Love the step by step to show us your great work!!!  May not even last the time in the fridge.  Reinhard
     
  14. dwaytkus

    dwaytkus Smoke Blower

    I've seen a couple posts now with chips and pellets in AMNPS. Whybare you guys doing this?
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I get more smoke with the chips on top of the pellets. Besides i need to use the chips up.

    But remember more smoke can have a bad taste so you need to cut the applied smoke time back.
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thanks

    Half of the packs are gone shipped to my son up in freezing Salem MASS
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Man, these look great!

    [​IMG]

    Disco
     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice Nepas like always,, I enjoy your threads and your great info. 

    DS 
     

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