After looking at themule69’s casingless beef sticks, I got inspired to try these myself. I followed Mule’s recipe with some changes (which was based on Bearcarver’s unstuffed beef logs with some mods) http://www.smokingmeatforums.com/t/...cks-using-mes-40-and-amnps-with-lots-of-qview
One big difference, they both talked about having to have two people, one to crank the stuffer and one to catch the sticks. They also had to use a larger (3/4 inch) tube. I wanted to try it with one person, so I pulled out my old Jerky Cannon and it worked really nice with a ½ inch tube and a ¾ inch tube.
Here is what I did
Day # 1
Mix the following:
#1 Mix
Tender Quick----------------------2.5 ounces
Worcestershire sauce------------8 ounces
Ice Water----------------------------5 ounces
Stir this until TQ is dissolved, and put in fridge.
============================================================================
Then mix the following
#2 Mix
Black Pepper------------------------------------------------1 TBS
Crushed red pepper---------------------------------------1 TBS
Home grown dried Cayenne Pepper------------------2 TBS
Mustard Seed------------------------------------------------1 TBS
Fennel Seed (slightly crushed)--------------------------1 TBS
Italian Seasoning--------------------------------------------1 1/2 tsp
Garlic Powder------------------------------------------------2 tsp
Onion Powder------------------------------------------------1 tsp
==============================================================================
Any amounts of the ingredients above can change to suit your tastes, except the TQ
==============================================================================
Now spread your ground meat out in whatever you're going to mix it in.
I used 10 lbs of 80/20 ground chuck.
Incorporate Mix # 1 with Mix #2 together, and pour it over all of your ground meat.
Now Mix & Mix & Mix & Mix & Mix, until you're sure it's mixed as well as possible.
Cover the meat in plastic wrap and put it in the fridge overnight.
Day # 2
Pulled the meat out and got the rack ready and the Jerky cannon with the 1/2 inch tube. Prior to use, I spray the inside of the Jerky Cannon and the tube with cooking spray to make things slide a bit easier.
Here is the meat
Here is the Jerky Cannon
Here I am squeezing out sticks. The cannon packs the meat together and puts out a nice stick.
OK - I did get a second person in to take the photo...
I got 15 of the 1/2 inch sticks from one load in the cannon (it holds between 1.5-2 lbs)
I made about 6 lbs using the 1/2 inch tube, then decided to try the 3/4 inch tube and see what the difference was
Not much difference in making the sticks, except they are larger. These have been sprinkled with my rub mix to add some more flavor.
It took me 6 loads on the cannon to do 10 lbs of meat. Bottom line: The cannon is easier to handle and in making sticks, especially with one person. The main difference from using a regular stuffer is how many times you have to reload. I have an 11 lb stuffer and could have done it all in one load. But, with the stuffer, I have the extra handling to transfer the stick to the rack. With the cannon, I extrude the sticks right on the rack.
All in all, I liked using the Cannon better than a regular sausage stuffer. It was more convenient for me. (and easier to clean - being smaller)
All these went back into the fridge (uncovered) for the next night.
Day # 3
Fired up my Memphis Elite with 100% Hickory pellets on one side and an Apple/Oak mixture on the other side. Why apple? I had it in there from a previous smoke and was too lazy to change - no other reason!
I set it to 180 degrees (the lowest it will go - it does not get as low as the MES Mule was using.
Here we are all loaded up
Half with rub and half without.
4 hours later, they have all gotten to 160 IT and I pulled them. Into an Ice water bath to quickly cook them down (except for a few "samples" for me and the wife)
The 1/2 inch sticks
close up on 1/2 inch sticks
the 3/4 inch sticks
(these had rub on the top side, there is one that turned over so you see the bottom)
Taste Testing:
1. Both sizes taste great. The 3/4 inch seem a bit juicer - closer to the unstuffed beef logs. The 1/2 inch are very much like regular snack sticks you can get in the store (but better!)
2. I still get a slightly bark like outer harder surface, so who needs casings?
3. The rubbed sticks had more flavor than the un-rubbed sticks (both were good).
Conclusions:
1. If you have one, a Jerky Cannon is a lot more convenient for making snack sticks than a sausage stuffer.
2. I preferred the 1/2 inch size with rub.
One big difference, they both talked about having to have two people, one to crank the stuffer and one to catch the sticks. They also had to use a larger (3/4 inch) tube. I wanted to try it with one person, so I pulled out my old Jerky Cannon and it worked really nice with a ½ inch tube and a ¾ inch tube.
Here is what I did
Day # 1
Mix the following:
#1 Mix
Tender Quick----------------------2.5 ounces
Worcestershire sauce------------8 ounces
Ice Water----------------------------5 ounces
Stir this until TQ is dissolved, and put in fridge.
============================================================================
Then mix the following
#2 Mix
Black Pepper------------------------------------------------1 TBS
Crushed red pepper---------------------------------------1 TBS
Home grown dried Cayenne Pepper------------------2 TBS
Mustard Seed------------------------------------------------1 TBS
Fennel Seed (slightly crushed)--------------------------1 TBS
Italian Seasoning--------------------------------------------1 1/2 tsp
Garlic Powder------------------------------------------------2 tsp
Onion Powder------------------------------------------------1 tsp
==============================================================================
Any amounts of the ingredients above can change to suit your tastes, except the TQ
==============================================================================
Now spread your ground meat out in whatever you're going to mix it in.
I used 10 lbs of 80/20 ground chuck.
Incorporate Mix # 1 with Mix #2 together, and pour it over all of your ground meat.
Now Mix & Mix & Mix & Mix & Mix, until you're sure it's mixed as well as possible.
Cover the meat in plastic wrap and put it in the fridge overnight.
Day # 2
Pulled the meat out and got the rack ready and the Jerky cannon with the 1/2 inch tube. Prior to use, I spray the inside of the Jerky Cannon and the tube with cooking spray to make things slide a bit easier.
Here is the meat
Here is the Jerky Cannon
Here I am squeezing out sticks. The cannon packs the meat together and puts out a nice stick.
OK - I did get a second person in to take the photo...
I got 15 of the 1/2 inch sticks from one load in the cannon (it holds between 1.5-2 lbs)
I made about 6 lbs using the 1/2 inch tube, then decided to try the 3/4 inch tube and see what the difference was
Not much difference in making the sticks, except they are larger. These have been sprinkled with my rub mix to add some more flavor.
It took me 6 loads on the cannon to do 10 lbs of meat. Bottom line: The cannon is easier to handle and in making sticks, especially with one person. The main difference from using a regular stuffer is how many times you have to reload. I have an 11 lb stuffer and could have done it all in one load. But, with the stuffer, I have the extra handling to transfer the stick to the rack. With the cannon, I extrude the sticks right on the rack.
All in all, I liked using the Cannon better than a regular sausage stuffer. It was more convenient for me. (and easier to clean - being smaller)
All these went back into the fridge (uncovered) for the next night.
Day # 3
Fired up my Memphis Elite with 100% Hickory pellets on one side and an Apple/Oak mixture on the other side. Why apple? I had it in there from a previous smoke and was too lazy to change - no other reason!
I set it to 180 degrees (the lowest it will go - it does not get as low as the MES Mule was using.
Here we are all loaded up
Half with rub and half without.
4 hours later, they have all gotten to 160 IT and I pulled them. Into an Ice water bath to quickly cook them down (except for a few "samples" for me and the wife)
The 1/2 inch sticks
close up on 1/2 inch sticks
the 3/4 inch sticks
(these had rub on the top side, there is one that turned over so you see the bottom)
Taste Testing:
1. Both sizes taste great. The 3/4 inch seem a bit juicer - closer to the unstuffed beef logs. The 1/2 inch are very much like regular snack sticks you can get in the store (but better!)
2. I still get a slightly bark like outer harder surface, so who needs casings?
3. The rubbed sticks had more flavor than the un-rubbed sticks (both were good).
Conclusions:
1. If you have one, a Jerky Cannon is a lot more convenient for making snack sticks than a sausage stuffer.
2. I preferred the 1/2 inch size with rub.
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