Unstuffed Smoked Beef Pepperoni Sticks with Qview

Discussion in 'Sausage' started by bearcarver, Jun 11, 2010.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    I Thank You, Sir !!!

    Sounds Great !!

    I'll be smoking about 13 pounds of Dried Beef on Sunday too----If it ever stops snowing-----About 6' total here so far. Twenty inches in the last 2 days.

    Better wait awhile for that swim, and watch out for the Pennsylvania Snappers.

    Bear
     
  2. shell338

    shell338 Newbie

    Hi, What is TQ Spice??? Thanks
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Morton's Tender Quick. It's a type of cure and is the component in this recipe that makes it safe to smoke these low and slow for an extended period of time.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Case got you covered.

    Bear
    Thanks for covering for me. Couldn't have said it better myself.

    Bear
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Morton's Tender Quick is not a spice.... It is a curing agent for meats, etc... it contains sodium nitrate and sodium nitrite and salt.... it needs to be used with caution in the proper uses....
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup, Like we said, TQ is a cure. So if you use any of my recipes using TQ, you can change any amounts of ingredients in the recipe to suit your tastes, but the amount of "Tender Quick" I use per the amount of meat has to stay the way it is---No more--No less.

    Bear
     
  7. shell338

    shell338 Newbie

    Thank you everyone for your advice! This is going to be our first try at making Pepperoni!!!
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    My Step by Steps are pretty easy to follow, but if you run into any questions, don't be afraid to PM me.

    Bear
     
  9. Hey Bear!

    Just wanted to let you know how much "everyone" seems to enjoy the snack sticks! I have the 3rd 5# batch this month in the fridge seasoning up right now. The first two batches have been shared with a lot of friends (which is fun) but this batch is getting vacuum packed and going with me and the wife on our summer jaunt to the NW. She says, "make enough of them things that I will have them to eat while were out fishing all summer".

    Thank you for your help along the route to learning to smoke!

    Have a great summer.......I will be checking in along the road occasionally so I will keep track of your smoking forays as you post them!

    Dick
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great, Dick!!![​IMG]

    I love it when a plan comes together, and I'm glad you all like them.

    If you take them anywhere that has Bears in the area, be careful, because Bears really love them, and not All Bears are friendly!!![​IMG]  

    Bear
     
  11. That is tooo funny Bear but believe me I will protect my "Bear sticks" from all unfriendly bears. They are too good to share with unwanted guests!
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG][​IMG][​IMG][​IMG]
     
  13. rob sicc

    rob sicc Smoking Fanatic Group Lead

    Hi Bear,

    Great step by step.  I've been making jerky for many years but still haven't found a good recipe for the snack sticks.  I'm looking forward to trying this.

    Do I need the TQ on this since I will be smoking and bringing the temp up high enough to make it safe?

    Is the TQ the same as Pink salt cure#2?
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    You won't have the Great taste you get from TQ if you don't use any cure. It gives you the "Smoked Sausage" flavor. Without the cure it would be more like seasoned Hamburger.

    Cure #2 is not for this type of thing. It's for long time dry curing.

    TQ is a mix of salt, sugar, cure, etc, and can't be used in the same amounts in a recipe as any of the cure #1 cures.

    You can use pink salt (cure #1) in the recipe, but you would have to use the correct amount of pink salt, and add the right amount of salt.

    Bear
     
  15. rob sicc

    rob sicc Smoking Fanatic Group Lead

    Thanks.  Sounds like it's tiem to get some TQ.
     
  16. bigbuck

    bigbuck Fire Starter

    those look great,gotta give it a try
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great !!

    Just PM me if you run into any questions!!

    Bear
     
  18. If i did venison could I add 1lb pork sausage to get the fat content up cause finding beer or pork fat is pert near impossible here in Indiana?
     
  19. Do you have a butcher shop that makes their own sausage close by chance? When I need pork fat, I'll call them and ask for their sausage trimmings. It's mostly the cap from pork butts that they save for their own sausage and they sell it for $1 a lb! You could always use green pork belly to add the fat. 
     
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    You could add bacon ends and pieces...
     

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