Unstuffed Smoked Beef Logs (slightly hot) -- Bearcarver Qview

Discussion in 'Beef' started by bearcarver, Feb 22, 2011.

  1. ak1

    ak1 Master of the Pit OTBS Member

    Bear, regardless of what they're called, they look absolutely delicious. As well, your Q vue is as always spot on. Between the pictures & the description, no one should have any problem making these "Bear Turds"[​IMG]

    p.s. I wasn't going to say it, but it seems that Gary agrees with me[​IMG].

    pps, I see what you mean about the "ring bologna" after doing a search. I've never seen that here in my part of Canada.

  2. nepas

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


    Them look awesome. And thanks for posting the recipe.
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks again AK.

    Maybe Gary never saw any Bear "piles" or "flops" in the woods either?

    Bears are too much "Pig" to make turds.

    My Beef sticks look a little like Dog turds too, but everybody likes them.

    I gave one to a buddy of mine (Jack) at a picnic.

    Then he laid it in the grass, and waited until his wife & a few others were looking his way, and he picked it up and started eating on it. A lot of eyes got big & mouths dropped---eeeewwwwwwwww Yuck, Jack's eating dog sh_t !!!

    His wife just shook her head, because she knows he eats Pupperoni & Beggin Strips when they watch TV at night.

    That guy's been the life of the party for 45 years!

    I always got side stickers from laughing at him!

  4. meateater

    meateater Smoking Guru SMF Premier Member

    Good looking bologna Bear! I gotta try that, I bet they make great sammies. [​IMG]
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Nepas.

    That means a lot coming from the Pennsylvania Sausage King!  [​IMG]


    Thanks Meat,

    Probably would make a good sammy, but I like to just snack on it, with some cheese, preferably smoked too.

    Then I make sammies with my Dried Beef, because it goes to fast if I just snack on it.

    Last edited: Feb 22, 2011
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Changed the title to "Unstuffed Smoked Beef Logs" (instead of Bologna).

    I like that better.

  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Hey Bear,

    Missed this one!

    I started reading your post and then got sidetracked....Sorry!

    They look awesome!!

  8. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Bear those are awesome as usual, they sure don't look like the bologna in California, something else for my to do list for sure.

  9. meateater

    meateater Smoking Guru SMF Premier Member

    Now I have that Oscar Meyer Bologna song stuck in my head............[​IMG]

    Last edited: Feb 23, 2011
  10. nwdave

    nwdave Master of the Pit SMF Premier Member

    I have only one question?  9 lbs of ground beef?  What's with that?  Why not 10, or ........ ?  Gotta agree with the fattie press....that's the ticket to try for uniformity.  So, let's see, we're up to 14 new things to try.......  Oh, when will it ever end???[​IMG]
  11. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hey Bear...

    BTW: I know they're a bit ugly, like my Unstuffed Beef Sticks, because there isn't any skin on them to keep them smooth & pretty, but they're Darn Tasty this way!

    I have to disagree...

    I've done quite a few batches of beef salami, and our favorite (sweet red chicken sausage) in 2 to 3lb chubs, and the unstuffed method was really a head-turner at our family reunion last summer. The slight crust on the slices caught quite a bit of interest, and a few wondered how I made them. The unique flavor profile and differing texture of the bite and chew had one of my sisters just about going crazy over it...she'd never seen an unstuffed sausage of any kind and was really impressed with how good it was.

    Personally, I find the look of the uncased ground meats coming out of the smoker to be very interesting...rather appealing, IMO, and very provoking of the salivary glands...LOL!!!

    You seem to have a very good method for prep, mix, curing, drying, smoking, and rapid chilling, also...I studied it for a few minutes to get a picture where it was all going, and it makes perfect sense to me. And, with just an ounce of liquids per pound of meat to incorporate the cure and seasonings together for an easier and more uniform mix with the meat....nice touch on that.

    I've done my salami mix wet a couple times, but had trouble with the recipe due to crumbling after the smoke...I think I used some sherry wine in one batch and it seemed that either the acidity or too low of fat content had an adverse effect after it was cooked. Oh, yeah, I rembeber now...I tried a 93/7 ground sirloin, if I recall...way too lean to hold together...good grief, that flopped attempt was over 2 years ago. Anyway, the dry mixes I've done worked out fine with 85/15 GB or chuck, but I was using a Kitchen-Aid with a dough hook for 2-3lb batches, and it came together pretty well, but by hand would be a bit of a workout for sure.

    Interesting recipe...if I can scrounge up the anise and mustard seeds...well, if not, I can improvise...I'm pretty good at that! LOL!!!

    Thanks for the recipe and methods...a bit different than my salami recipes, which are good, but another flavor profile is always welcome, too.

    Man, I haven't done any salami or chix sausage for..............crap, I don't even know...maybe last May, or possibly June??? OK, you can spank me now and get it over with! Jeeze, it's crazy how much stuff there is for a guy to do with curing and smoking...easy to lose track of when your last duplicate project was done, but then, I'm always trying new stuff lately, so I guess I shouldn't beat myself up too badly.

    Great reminder to step back into the simpler things, for sure...thanks again, Bear!

  12. Bear, those things look great my friend!  Better yet, I think I could make them with your detailed recipe and directions!  You remind me of my Dad with your home-made washers, sounds and looks like something he would do!  I have put those on my "to do list" along with some other things. I hope this finds you well and happy bear, your the absolute best my friend! Take care!

    Your SMF Friend,

    Barry  [​IMG]
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Try your Fattie Press, but it doesn't matter how pretty you make them. After smoking, they will be gnarly, just like mine.

    I don't care what they look like---They taste Great!

    And 9 pounds is what you get, after you buy 10 pounds on sale, and give Mrs Bear 1 pound for a batch of Beefaroni.

  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank you very much, Eric!

    I gave a few answers below in RED.

  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Todd,

    I couldn't do this stuff near as easily without your outstanding little AMNS inventions!!!

  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Gene!

    Did all of the snow in Tahiti melt yet?

    A lot of ours did!

  17. chef willie

    chef willie Master of the Pit OTBS Member

    They look great Bear, no matter what you call them. As far as looks....beauty is in the eye of the beholder. Thanks for such a detailed post on the ingredients/method. Since I don't have a stuffer these would be perfect for me to do. I also have access to a nice big Hobart mixer at work that will make short work of mixing up all that meat (not that I'm lazy). I've already done a 'cut & paste' and have it in my to do folder which is getting bigger by the day. I think I'm gonna call 'em Bear Logs when I make them in honor of the poster.
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Barry,

    For such nice words & comments. Let me know when you make any of my stuff. I love it when one of my "step by steps" helps somebody try something new.

    LOL---Your Dad & I prove we old guys get a good idea every now & then. Make sure you tell him I said that too.  [​IMG]

  19. raptor700

    raptor700 Master of the Pit OTBS Member

    Those look great Bear,

    Thanks for (yet another) Great post!

  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Much Willie!

    Let me know if you do them, and how you like them.

    I like your name "Bear Logs" too.   I will be calling them that, when I put the link in my step by steps, in my signature.



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