Unstuffed Smoked Beef Pepperoni Sticks with Qview

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You don't have to do that. My reason for doing that has evolved:

Before I had the A-MAZE-N-SMOKER, I did that to get more smoke out of my MES. If you run it up to 150Ëš or 160Ëš all at once, you get good smoke on the way up, but after it levels out there the element doesn't stay on long enough to make it smoke, because the MES is so well insulated.

Since I got the AMNS, I actually take it up systematically to keep it from spiking. When I bump it to 120Ëš and leave it there for awhile, each time it goes from 118Ëš to 120Ëš, it coasts to about 125Ëš or 126Ëš---that's when I change it to 130Ëš. That keeps it from coasting much farther after it shuts off. I don't know if that makes any sense to anyone other than serious MES owners. It's just something that works good for me. You can take it up any way you want, but make it take long enough to get them well smoked.

Bear

BTW: A couple other guys have tried these, and loved them. "JustPassingThru" is on his 2nd or third batch. He shoots them with his Jerky gun (no casings). I want to try my LEM stuffer as soon as I get it (No casings). We can get them smoked much better without skins!
 
Thanks Bear!

I'll definitely give it a try.

One more question though, If I was to keep my smoker at around 175-180 (or possibly less)  throughout the whole smoke would that work? Or is it important to do the incremental thing even if I dont have an MES.
 
Thanks Bear!

I'll definitely give it a try.

One more question though, If I was to keep my smoker at around 175-180 (or possibly less)  throughout the whole smoke would that work? Or is it important to do the incremental thing even if I dont have an MES.
You could do that, but the first thing I think of when I see those temps (175-180) is "They could get finished too soon to take a lot of smoke". IMHO 

In my book, the more smoke the better!

Bear
 
ok, I think I get the idea. Basically you're going from a cold smoke to a warm smoke gradually. Is that correct?

I'm pretty sure I could make that work on my offset.
 
ok, I think I get the idea. Basically you're going from a cold smoke to a warm smoke gradually. Is that correct?

I'm pretty sure I could make that work on my offset.
That's about it. I'm actually trying to get it to 160˚ internal, but not too fast that I don't get enough smoke on 'em.

Let me know how you like them.

I love 'em REAL smoky.

Bear
 
If run through the small tube on the stuffer, would you still fridge the second night? I am thinking i would just put them on and do them right away.

I have one of the cabelas stuffers with the snack stick tube which about 3/8 inch.
 
If run through the small tube on the stuffer, would you still fridge the second night? I am thinking i would just put them on and do them right away.

I have one of the cabelas stuffers with the snack stick tube which about 3/8 inch.
Actually with the stuffer I'm going to try eliminating the first over night stay in the fridge (in bulk). Then after shooting the sticks, I'll put them in fridge to cure & dry a bit at the same time.

Bear
 
Bearcarver,

Where did you find the Anise Powder?  Can't seem to find it in a store near me.
Don't know if this helps---That was a mistake-----It is Anise Seed-----I fixed it.

My wife got it at either Weiss or Giant.

Bear
 
I'm having a difficult  time finding Tender Quick here in Canada. Is there something else I could use?
Any other kind of cure, you'd have to get help from others----I ONLY use TQ.

I got my first 4 pounds over the web from Morton's. The shipping was as much as the TQ.

If you get 8 or 10 pounds, it would be a lot less shipping per 2 pound bag. Keeps forever I would think.

Bear
 
You'd use 19mm sheep casing for something the size around as a little link breakfast sausage, or a 24-26 mm sheep casing for about a hot-dog size stick.
Bearcarver, my youngest son was asking me about doing some beef sticks since he thought my try at making chicken and sun dried tomato brats "waz da bomb".

What type and size of casing would you use for sticks?
 
You'd use 19mm sheep casing for something the size around as a little link breakfast sausage, or a 24-26 mm sheep casing for about a hot-dog size stick.

 
Thanks Pops,

I didn't know what size to tell him, because I prefer to not use any casings.

Bear
 
Any other kind of cure, you'd have to get help from others----I ONLY use TQ.

I got my first 4 pounds over the web from Morton's. The shipping was as much as the TQ.

If you get 8 or 10 pounds, it would be a lot less shipping per 2 pound bag. Keeps forever I would think.

Bear
Thanks Bear.

I did finally find some cure locally. Basically a 2% concentration. 2 lbs of cure to 100lbs of meat.

How does that compare to the TQ ratio?
 
Thanks Bear.

I did finally find some cure locally. Basically a 2% concentration. 2 lbs of cure to 100lbs of meat.

How does that compare to the TQ ratio?
I don't know anything about any cures other than TQ.

With 100 pounds of solid meat, you would need 50 ounces of TQ (3 lbs, 2 oz).

With 100 pounds of ground meat you would need 25 ounces of TQ (1 lb, 9 oz).

Bear
 
 
Thanks for posting this Bear! I am going to give it a try this weekend!

Best,

Trout
 
That's great, Trout !

The more people try it, love it, and tell me how great it was, the better I feel about helping others.

Can't wait to hear what you think,

Bear
 
Just saw this and the recipe sounds fantastic!  I am certainally going to try this on some elk or venison!
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Just saw this and the recipe sounds fantastic!  I am certainally going to try this on some elk or venison!
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Thanks,

If I were you I would try it with Deer & Elk.

I will try it this year with Venison.

Elk?----Not likely in PA as yet.

Bear
 
Well, I never count my chickens before they hatch... er ..Elk before they are brought home... LOL.

I have one son here in Az that has an elk archery tag and another son that has a rifle elk tag in N.M. The grandson drew a deer and a javalina tag in the youth drawing (10yrs).. they can big game hunt here in Az after they complete a gun safety course and he was so hyped when he finally got to take it this summer. If all else fails me and the granddaughter will catch trout while they tromp arouned the mountains...... It is getting harder and harder every year to get drawn for Elk here in Az.... even archery is almost impossible in some areas... our sons were born in Flagstaff, Az before we moved to Tucson, so that is an area we have had great success in getting Elk and Deer. The Elk there are all in excellent shape and the meat is about as close to beef as it gets.. especially on a yearling ..... I have never tried sausage of any kind over the years, but now with a good smoker and the time, I will make sausage along with the usual jerky and stew meat..
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