Snack Sticks with a Double Bearcarver Influence.

Discussion in 'Sausage' started by disco, Sep 7, 2013.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am going on a couple of road trips. One of them is with a buddy who likes hot pepperoni sticks. Obviously, it is the time to try and learn how to make snack sticks. I relied on a couple of posts from someone who has taught me a lot with his posts, Bearcarver. 

    The posts I used are:

    I liked the technique from the pepperoni sticks but my buddy likes hot so I used the mix from the beef loaf.

    The first problem I ran into was we don't use the same meat/fat ratios for our ground beef here in Canada as you do in the states. Bear used an 80-20% meat fat mix. Here we have medium ground beef (77-23%) and lean (83-17%) so I used a kilogram (2.2 pounds) of each for 2 kilograms (4.4 pounds) of ground beef.

    As the US has not caught up to the rest of the world, I had to convert the recipes to metric and adjust for the fact I was using 2 kilograms instead of 12.5 pounds.

    Here is the mix I used.

    I mixed:

    8 ml (1 1/2 teaspoon) black pepper

    8 ml (1 1/2 teaspoon) red pepper flakes

    8 ml (1 1/2 teaspoon) cayenne

    8 ml (1 1/2 teaspoon) mustard seed

    8 ml (1 1/2 teaspoon) fennel, partially ground

    8 ml (1 1/2 teaspoon) anise seed

    5 ml (1 teaspoon) italian seasoning

    2.5 ml (1/2 teaspoon) garlic powder

    2.5 ml (1/2 teaspoon) onion powder

    32 grams (1 1/8 ounce) Tender Quick

    50 ml (1/4 cup) soy sauce

    75 ml (1/3 cup) ice water

    I mixed that together and then poured it over the 2 kilograms (4.4 pounds) of ground beef all had been chilled.

    I mixed it thoroughly, covered and put in the fridge over night.

    The next day, I ran it through my LEM sausage stuffer with the 3/4 inch tube. I wanted to use 1/2 inch but from other posts, I noted that gave some trouble.

    Here are the sticks.

    Into the fridge overnight to develop pellicle.

    When I went out to get the smoker ready, we had a visit from a merlin. It has been hanging around for a few days. It is pretty but it is hard on the songbirds.

    I fired up the AMNPS with a mixture of maple, hickory and cherry. Bear used more smoke but I only did one row.

    I put the sticks in the Bradley and closed her up.

    The smoke went like this:

    One hour with no heat and just the smoke.

    One hour at 120 F (Internal Temperature (IT) on starting 59 F)

    One hour at 140 F (IT on starting 91 F)

    One hour at 160 F (IT on starting 99 F)

    One hour at 180 F(IT on starting 113 F)

    Two hours (smoke had run out on AMNPS) at 200 F (IT at starting 125 F)

    The IT was 160 F. I didn't take it off at 165 to 170 as Bearcarver did and put it in a cold water bath. I took it off at 160 F and let it sit figuring the IT would rise with sitting.

    Here is the results.

    The verdict. This is a really good snack stick. It has a good heat (my buddy will thank you Bear) and an great texture. I would recommend it to anyone. However, this time I think I can improve on Bear's recipe. I think this stick screams for a 50/50 mix of pork and beef with the pork ground a little coarser. The next time I make it I will try that and see if I am right. 

    Thanks, Bearcarver, you have done it again.

  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    They look very good, I have been wanting to try them too, Well done
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks! Once again, Bear had come up with a winning recipe and I do recommend them. They are spicy for an old Canadian guy but soooo good. I do recommend you try them.

  4. Looking good Disco, I really like Bear's recipe for these, so does everyone that tastes them.
    Last edited: Sep 7, 2013
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Amen. It is one more of the great techniques I have learned on the forums.

  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Job Disco!!!

    They look Beautiful !!!

    Let me know about the 50/50 mix----I thought about doing that, but I'm such a Beef Hound, and the basic recipe that I found (Morton's), and adjusted, was for all beef  That could make them even better, but then I couldn't call them "Beef Sticks". [​IMG]

    This could be one of those "Student Surpassing the Teacher" deals.

    And again, Thanks for the kind words.

  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Those look great ,,,, nice job
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice job Disco, wish I was road tripping with you!
  9. kathrynn

    kathrynn Smoking Guru OTBS Member are beating me! Those look wonderful! Great job!

  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! Good one. The way I have it figured, I will surpass you in smoking just after Obama becomes a Republican. However, I love pork and I will try the adjustment.

    Thanks, They taste better than they look. Bear has a winner with this method.
    I am on the trip. We went to the HIlls Garlic Festival in New Denver, BC. You do wish you were on this trip. It is a local growers' festival with great food, music and crafts. I got a couple of new garlic varieties to plant, ate way too much and listened to some great blue grass music. Add Bear's snack sticks and it has been wonderful!

    First, a gentleman would never beat a lady. Second, from what I have seen of southern ladies, attempting to beat them would be hazardous to your health. Third, anyone who does what they enjoy can't be beat, they are having a great time! However, I will humbly accept your compliment and doff my hat to you for your kindness.

  11. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Those look absolutely delicious, Disco! Very nicely done sir!

  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Red. I have to admit, trying all the different projects from these forums is a fun and tasty pastime. 

  13. bkleinsmid

    bkleinsmid Smoking Fanatic

    Disco.......I was going to make a 12lb batch of Bears loaf mix this weekend. But now you have me thinking about the pork addition. So I will do two 6lb all beef and one with 2/3rds beef and 1/3 pork shoulder. And, because I am running short on snack stix, I will put these in 22mm casings.

    I'm slobbering on my keyboard already.......

  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wow, you have to post that! I am looking forward to your results. 

  15. Hey Disco, I too use Bearcarvers Bear Loaf as a base for my pepperoni, and Here is the only difference that I to to what you just posted.

    For a 5 pound batch

    I start with 3 pounds Ground beef, and 2 pounds ground pork.  I have used both 80/20 and 73/27 ground beef and have been well satisfied with both.

    To the dry Mix I upted the Italian Seasoning to 1-1/2 tablespoons to my 5# mix, I also added 1-1/2 teaspoons of MSG

    To the wet mix I added 2 OZ of Worcestershire sauce

    Just a side note, if your buddy likes it heated up a bit, just add a bit more cayenne pepper.

    To date, I am the most satisfied with this mix of all I have tried over the past 2 1/2 years

  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks. I'm glad to hear pork works out. The best part of cooking is that someone like Bear comes up with a great recipe and others build on it to their own tastes. It ends up with more and more great food!


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