Author Topic: Snack sticks and Canadian Bacon for the ice [If we ever get any] (Read 4778 times)

Doubles Shooter · « **on:** Dec 17, 2015, 05:40 AM »

It's been busy around here with deer season still on and a couple tags to fill yet, but I did find some time for making some smoked goodness for the ice. First up is 20 pounds of "Unstuffed Beef sticks" using venison. they are made without casings, just formed with the stuffing tube on the grinder. The theory behind this is the fact the casings inhibit the smoke penetration too much. My first 10 pound batch went in 3 days. It got rave reviews from the family. Even my wife who is not a big fan of smoked foods.

All formed and ready for the smoker.

Loaded up and ready.

Done and resting before packaging.

All bagged up.

Next up is Canadian Bacon for sandwiches.
Cured, seasoned, and ready for some Pecan wood smoke.

First peek.

Yummy!

I also threw in 21 pounds of Boston Butt for pulled pork.

Perfect bark and falling apart.

All I need is ice! But At least I can eat myself happy while I'm waiting

.

As a side note, I did have some fun pranking my 6yo Granddaughter with the end trimmings from the snack sticks. They have a new puppy that isn't quite house broken and has a few accidents. One day I snuck a couple pieces on her bed, she saw them and showed me saying Luna Pooped on the bed and she would get some paper towels for me. I said don't bother. The look on her face was priceless when I picked it up with my hand, smelled it, popped it in my mouth and ate it. I said "yep it's poop" and left the room with her sitting there with her mouth wide open wondering if I really ate Poop. Too funny

Raquettedacker · « **Reply #1 on:** Dec 17, 2015, 05:51 AM »

Wow that sure looks good DS....Great job....
That looks like a great smoker.....

fishingsurveyor · « **Reply #2 on:** Dec 17, 2015, 11:17 AM »

Everything looks awesome and very delish
Curious as to how the snack sticks hold up without casings. Do they fall apart ?
I do mine with casings and love them. Never had the issue of no smoke taste

hinoon12 · « **Reply #3 on:** Dec 17, 2015, 01:22 PM »

Mmm that sounds delicious! I'm curious too, do you add anything special to keep the snack sticks stuck together? I guess you smoke them on racks instead of hanging them?

SHaRPS · « **Reply #4 on:** Dec 17, 2015, 01:32 PM »

What model/brand smoker?

Doubles Shooter · « **Reply #5 on:** Dec 17, 2015, 04:45 PM »

Here's the link to the recipe. http://www.smokingmeatforums.com/t/95395/unstuffed-smoked-beef-pepperoni-sticks-with-qview

The sticks stay together very well. By the end of the smoking process, they look and feel like there is a thin casing. The key is enough fat in the meat. The original recipe uses 80/20 beef. It's recommended venison is mixed 60/40 with beef fat. I used a 70/30 ratio and it worked great.

I used my grinder with a 3/4" stuffing tube to form them. I put them on these 16"x12" trays sprayed liberally with spray oil.

SHaRPS, My smoker is homemade using an insulated refrigerator sized SS cabinet. It was a commercial smoker/cooker someone gutted and left at a neighbor's rental property. I added shelves, a 1500 watt heating element, and PID controller. It works great.

thanks for the compliments.

staggerin · « **Reply #6 on:** Dec 17, 2015, 04:57 PM »

Ok I'm official hungry

Tmuskie · « **Reply #7 on:** Dec 17, 2015, 11:28 PM »

Do you ship??? Looks good.

Kyle_J · « **Reply #8 on:** Dec 17, 2015, 11:28 PM »

Wow

rags · « **Reply #9 on:** Dec 18, 2015, 12:23 PM »

Would you please share the Canadian bacon recipe

Doubles Shooter · « **Reply #10 on:** Dec 18, 2015, 04:51 PM »

Quote from: rags on Dec 18, 2015, 12:23 PM

Would you please share the Canadian bacon recipe

I'd be happy to. Very simple. Morton Tender Quick and dark brown sugar.
http://www.smokingmeatforums.com/t/109617/canadian-bacon-and-dried-beef-cured-smoked

Follow his recipe for the CB part. The one thing I do differently is I thoroughly mix the cure with the brown sugar instead of applying separately I feel I can get more even coverage. I also use McCormic garlic pepper seasoning on them.

rags · « **Reply #11 on:** Dec 18, 2015, 06:04 PM »

Thank You , I have smoked a few birds but want to try some bacon and other things

Icer for life · « **Reply #12 on:** Dec 18, 2015, 07:29 PM »

Ice is still 4 weeks away here (worst winter I can remember)......can we just come over and eat? Damn I am hungry!

ran7ger · « **Reply #13 on:** Dec 18, 2015, 07:48 PM »

so awesome, so hungry...

Osage · « **Reply #14 on:** Dec 20, 2015, 02:01 PM »

Sounds and looks great,I have a large pork loin in the brine as we speak.I will remove it after 3 days,cover it with bacon grease,and black pepper,and smoke it with charcoal and sassafras wood.I may have to try the beef/ venison sticks next.

SHaRPS · « **Reply #15 on:** Dec 21, 2015, 10:53 AM »

Are there any Smokers out on the market that you guys like? I am looking to buy one but have no idea where to start. Electric vs gas?

Van_Cleaver · « **Reply #16 on:** Dec 21, 2015, 04:50 PM »

Just smoked some home made venison jerky, Jarlesberg and Gouda cheese, and a little store bought sausage that claims to be smoked, but now actually is!

Apple bark and twigs from my tree. Fast and tasty; hard to keep my wife and daughter away from the cheese.

captain54 · « **Reply #17 on:** Dec 22, 2015, 11:44 AM »

Double Shooter,CB looks spectacular. The sticks look quite dry to me but too each his own. I've played with the sticks for quite some time. I case mine for every 5 lbs of deer 1lb pork. 1 hour and 10 minutes at 165 degrees. I use hickory chips and hickory saw dust. As for spices I made my own blend instead of buying pre made mixes that do 50 lbs. My mix of spices for 5 lbs of meat,4 teaspoons of salt 1 teaspoon of pink salt,1 tablespoon each of garlic powder,course black pepper,cayenne pepper,and red pepper flakes.

Pause Game · « **Reply #18 on:** Dec 22, 2015, 10:35 PM »

I just made my New Years resolutions. I need more of this in my life especially with ice no where in site.

Doubles Shooter · « **Reply #19 on:** Dec 24, 2015, 07:45 AM »

Quote from: captain54 on Dec 22, 2015, 11:44 AM

Double Shooter,CB looks spectacular. The sticks look quite dry to me but too each his own. I've played with the sticks for quite some time. I case mine for every 5 lbs of deer 1lb pork. 1 hour and 10 minutes at 165 degrees. I use hickory chips and hickory saw dust. As for spices I made my own blend instead of buying pre made mixes that do 50 lbs. My mix of spices for 5 lbs of meat,4 teaspoons of salt 1 teaspoon of pink salt,1 tablespoon each of garlic powder,course black pepper,cayenne pepper,and red pepper flakes.

Actually the sticks are not dry. I even had a friend say they weren't dry enough. Sort of like a Slim Jim consistency only not greasy.

Doubles Shooter · « **Reply #20 on:** Dec 24, 2015, 07:51 AM »

Quote from: SHaRPS on Dec 21, 2015, 10:53 AM

Are there any Smokers out on the market that you guys like? I am looking to buy one but have no idea where to start. Electric vs gas?

SHaRPS, Check out this website. http://www.smokingmeatforums.com/ Tons of info for old and new smokers alike. Masterbuilt seems to be a very popular brand. Electric is a great way to get your feet wet in smoking because it easier to control the process. Lots of info on just about any kind of smoker.

Smoking foods is a great way to enjoy fish and game while waiting for ice.

TNT5859 · « **Reply #21 on:** Jan 02, 2016, 06:26 PM »

Great info thanks!!!

Chris338378 · « **Reply #22 on:** Jan 02, 2016, 06:59 PM »

It all looks delicious.

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Author Topic: Snack sticks and Canadian Bacon for the ice [If we ever get any] (Read 4778 times)

Kyle_J