The Texas BBQ Forum

Just finished on the smoke. I did a taste test after the water bath and the flavor is spot on. Lots of crushed red pepper and garlic and mustard seed. They'll finish up overnight at about 50 with air blowing on them. Sorry for the poor pic, but I was in a hurry.

Mmmmm... Buck sticks!!! Man, those look great!

oohh yeaaa step into a Slim Jim. love those thinge with a cold brewski

Sancho....I am more then willing to supply the beer if you bring the stix.....

Sancho, you did good. Really pretty sausage. CF

Do you mind sharing the recipe. I have yet to make some knock your socks off Stix.

Sure, Ill give it to you in standard measurements for a 5# batch:

1 cup water
2 tbls salt.
1 tsp cure #1
5 tbls crushed red pepper
2 tbls fresh garlic
1 tsp cayenne
1 tsp whole mustard seed
1/4 tsp of Fruit Fresh (ascorbic acid)

add all that to the water. I use all pork with a 70-30 fat ratio. Mix it thoroughly and then sprinkle in 1/8 cup dry dairy and mix again. I grind on the 1/8 plate, by the way. Stuff into 19mm casing. I use collagen on these small ones, but that's a personal preference. Also, these are fairly hot, so you might want to adjust the pepper flake. They're fine with course ground black pepper and/or caraway seed. If you're adding either of those add at a ratio of 1 tsp per pound.

sancho wrote:Sure, Ill give it to you in standard measurements for a 5# batch:

1 cup water
2 tbls salt.
1 tsp cure #1
5 tbls crushed red pepper
2 tbls fresh garlic
1 tsp cayenne
1 tsp whole mustard seed
1/4 tsp of Fruit Fresh (ascorbic acid)

add all that to the water. I use all pork with a 70-30 fat ratio. Mix it thoroughly and then sprinkle in 1/8 cup dry dairy and mix again. I grind on the 1/8 plate, by the way. Stuff into 19mm casing. I use collagen on these small ones, but that's a personal preference. Also, these are fairly hot, so you might want to adjust the pepper flake. They're fine with course ground black pepper and/or caraway seed. If you're adding either of those add at a ratio of 1 tsp per pound.

Pardon my ignorance, but this is cooked similar to jerky? I have made jerky, but never these sticks.

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No, it's just smoked until it reaches an internal temp of 157 or so. Maybe 155. The idea here is to keep as much moisture in it as possible, so it'll be juicy. These are small in diameter, so I hit them with the smoke at 140 or so for about 2 hours and then finish them off as fast as I can after that. About a total smoker time of 2 hours and 45 minutes or so.

sancho wrote:Sure, Ill give it to you in standard measurements for a 5# batch:

1 cup water
2 tbls salt.
1 tsp cure #1
5 tbls crushed red pepper
2 tbls fresh garlic
1 tsp cayenne
1 tsp whole mustard seed
1/4 tsp of Fruit Fresh (ascorbic acid)

add all that to the water. I use all pork with a 70-30 fat ratio. Mix it thoroughly and then sprinkle in 1/8 cup dry dairy and mix again. I grind on the 1/8 plate, by the way. Stuff into 19mm casing. I use collagen on these small ones, but that's a personal preference. Also, these are fairly hot, so you might want to adjust the pepper flake. They're fine with course ground black pepper and/or caraway seed. If you're adding either of those add at a ratio of 1 tsp per pound.

Thanks Sancho
Just a suggestion:
Ascorbic acid is a cure accelerator and it works well so I would suggest that you mix the cure #1 with the meat first when grinding or after then follow the procedure. Not a huge deal but it could cause uneven curing and discoloration (a bleached look).

Thanks Papa. That's a good tip. I mixed this batch in a meat mixer, so the distribution was very thorough. It fact, I just ordered a 25# LEM mixer than attaches to my grinder. Can't wait to get it. It should really make mixing evenly clean, quicker, and a whole lot easier.