It is time for more beef sticks. I kinda fallowed Bearcarver's unstuffed smoked beef log recipe http://www.smokingmeatforums.com/t/103811/unstuffed-smoked-beef-logs-slightly-hot-bearcarver-qview
I am using 8.5 lb of 80-20- ground check
Here is what I did
Day # 1
Mix the following:
#1 Mix
Tender Quick----------------------4.25 ounces)----Proper amount for 8.5 pounds of Ground Meat AS BEAR POINTED OUT MORTINS SAY'S USE 1/4 OZ OF TQ FOR GROUND MEAT. WHICH WOULD BE 2 1/8TH OUNCE
Soy sauce---------------------------4 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
Home grown dried and crushed lemon pepper-----1 TBS Please note this is not lemom and pepper. It is a breed of pepper. A simi hot pepper
Home grown driedCayenne Pepper-------------------1 TBS
Mustard Seed------------------------------------------------1 TBS
Fennel Seed (slightly crushed)--------------------------1 TBS
Italian Seasoning--------------------------------------------1 1/2 tsp
Garlic Powder------------------------------------------------1 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.
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.
The dry mix #2
Wet mix #1
I will be using the MES 40 with AMNPS. If you don't have a AMNPS you should!!!!! I haven't desided what Pellets I will be using. (any thoughts?) I also haven't desided what size tube to use. I haven't desided if I will use casings Or go naked
More to come.
Happy smoken.
David
I am using 8.5 lb of 80-20- ground check
Here is what I did
Day # 1
Mix the following:
#1 Mix
Tender Quick----------------------4.25 ounces)----Proper amount for 8.5 pounds of Ground Meat AS BEAR POINTED OUT MORTINS SAY'S USE 1/4 OZ OF TQ FOR GROUND MEAT. WHICH WOULD BE 2 1/8TH OUNCE
Soy sauce---------------------------4 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
Home grown dried and crushed lemon pepper-----1 TBS Please note this is not lemom and pepper. It is a breed of pepper. A simi hot pepper
Home grown driedCayenne Pepper-------------------1 TBS
Mustard Seed------------------------------------------------1 TBS
Fennel Seed (slightly crushed)--------------------------1 TBS
Italian Seasoning--------------------------------------------1 1/2 tsp
Garlic Powder------------------------------------------------1 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.
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.
The dry mix #2
Wet mix #1
I will be using the MES 40 with AMNPS. If you don't have a AMNPS you should!!!!! I haven't desided what Pellets I will be using. (any thoughts?) I also haven't desided what size tube to use. I haven't desided if I will use casings Or go naked
More to come.
Happy smoken.
David
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