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Discussion in 'Sausage' started by bearcarver, Jun 11, 2010.
Nice Bear, Them look really good and on my list.
I do know my way back north
Those look great Bear. Don't know how I missed the 1st go round on these. They look real easy to make too. I have saved the recipe.
Thanks Old Neighbor !!!!
If you hear "Dueling Banjos", I would immediately point that sausage making mobile of yours in a Northerly Direction !!!!
Brilliant...! I'd eat them pepperoni turds any day of the week! Thanks for sharing... Smokin - K
Thanks for the recipe Bear! Made these a couple of times now, but I really need to get myself an amazn smoker! Going for my first shot with a little wine instead of water and about a 50/50 mix of pork shoulder and lean beef, got it all sitting in the fridge right now, will be shaping those bad boys in the morning!
Thanks S-K !!!
Thank You Urban!!----Sounds Great!!!
Sorry for taking so long guys, but I wasn't around for awhile.
11 thousand views...thats alot of views there Big Bear...
This was one of the first recipes that I made back when I was a lurker before I joined up! It's probably my boys most requested smoked food that I make. It sure is great!
Good Evening Bear, I will be using your recipe in the very near future. Yours sound and look awesome.
Kinda funny, I have been working at developing my own recipe from my off the shelf seasonings. In doing this, I have been planning to use my jerky canon and extrude the stix into casingless snack stix. So far I have made pretty close to 400 pounds of pepperoni snack stix but I have always used coligon casings, I use a Dakotah water stuffer and the meat that is left after the stuffer stuffs all it will stuff, I usually do what you have done, I take the left over meat, roll it into a roll and then smoke it on a rack when I hang and smoke my stuffed stix.
I certainly will give your recipe a try.
Thank You Sailor!!!
Gotta keep them boys Happy!!! Glad they like them.
Hi Rich!!! You'll love this recipe!!
However these are very mild. If you like a little heat, use the ingredient amounts in my "Bear Loaf", instead of this one. I'm not big on a lot of heat, but the heat of the Bear Loaf is just right. The "Smoked Bear Loaf" is also in my signature.
Morning Bear, Just a thought and a question, How do you think this recipe would be with just adding a little cayenne pepper to give it a tad bit of heat?
I'm away from home untill tomorrow for grand daughters graduation, but do plan to give ypour recipe a shot next week, I think I will do 2 small batch's and make 1 just as your recipe is and 1 with just a little cayenne.
I will post my results and efferts at that time.
This one (below) is perfect---flavor & heat------Not too hot & not too mild.
Made for 7 pounds of Ground Beef, but that can easily be adjusted.
This can be turned into sticks or logs too.
Now wouldn't my 5 x 8 AMNPS work? Just wondering
Sure would !!
I made this before there was such a thing as an AMNPS.
The AMNS was Todd's first little miracle!!
YOUR BEEF STICKS LOOK GREAT. WHAT IS TQ I AM A NEWBIE. MUTT70
T Q stands for Morton Tender Quick.
Its a cure & Salt all in the bag.
Sorry I wasn't here, but Rich got you.
TQ is a cure mix, made to be easy for people who cure & smoke at home.
I used this and another posts of Bearcarver to make snack sticks. They were terrific. The reason I combined the two posts is I liked the idea of a hotter snack stick but liked the slow smoking of this thread for texture. Thanks for the help, Bear.
Thanks for trying this---I knew you'd love them!!