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Joined: Jan 2016
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Campfire Regular
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OP
Campfire Regular
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Does anyone have a good snack stick recipe and instructions? Our local butcher used to make a jalapeño and cheddar beef snack stick and it was amazing. 3/4 “ thick not to greasy not to tough Thanks
We might have to be neighbors, but I don’t have to be neighborly. John Chisum
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
8 lbs elk, venison, or beef 2 lbs pork fat 5 tbsp salt 1 tbsp sugar 2 tsp cure (pink salt) 1 tbsp black pepper 4 cloves garlic 1 1/2 tsp marjoram 1 cup ice water 1 cup whole milk 3/4 cup powdered milk Can add up to 20% cheese or other flavorings Grind and mix together, stuff into casings. Hang at room temp for an hour then into 130 degree smoker. Raise temp to 160-165 until internal temp of 152. Room temp for an hour and into the cooler.
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Joined: Jan 2016
Posts: 1,973
Campfire Regular
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OP
Campfire Regular
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Do you use an electric smoker?
We might have to be neighbors, but I don’t have to be neighborly. John Chisum
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
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I have a gas with a stand off smoke generator
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
Years ago I had a small electric, until I upgraded
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Joined: Jan 2016
Posts: 1,973
Campfire Regular
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OP
Campfire Regular
Joined: Jan 2016
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I dont think my pellet grill will go that low
We might have to be neighbors, but I don’t have to be neighborly. John Chisum
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
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My pellet will do 150, if you can do 160 you can just do that. If you go over about 170 the fat turns to grease and runs out and you have sawdust
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
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Before I had a good smoker I would attach a box to the stack on the pellet grill and use that to put the sticks in and monitor temps to keep it at 160
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Joined: Aug 2017
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Campfire Outfitter
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Campfire Outfitter
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Joined: Jan 2010
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Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,378 |
My pellet will do 150, if you can do 160 you can just do that. If you go over about 170 the fat turns to grease and runs out and you have sawdust KEY....best pay attention!
I work harder than a ugly stripper....
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Joined: Oct 2007
Posts: 247
Campfire Member
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Campfire Member
Joined: Oct 2007
Posts: 247 |
Our seasonings come with cure, and also directions/suggestions... we also have casings available! www.owensbbq.com/meat-stick-seasoning.html
Alcohol, Tobacco & Firearms should be a convenience store; not a government agency.
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Joined: Aug 2017
Posts: 9,067
Campfire Outfitter
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Campfire Outfitter
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I wish someone made commercial seasoning mixtures that didn't have a bunch of MSG and other garbage in it.
There's a real chasm in the marketplace. Maybe when I retire I'll start something.
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Joined: Jan 2010
Posts: 15,378
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,378 |
I've done your basic summer sausage recipe but put it in three quarter inch sticks man that's good eats without having to have a knife
I work harder than a ugly stripper....
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