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Kevin P
BBQ Super Fan
Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California
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 Posted: Jun 18 2012 Post subject: Smokey Bambi Sticks |
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After a rather quiet Father's Day morn, I figured I'd make myself productive & crank out some sausage. Found a recipe for the Black smokey Sticks, I had all the ingredients so why not?
Per the recipe, here's what I used:
I left out the MSG (Accent) due to sensitivity to it in our household. I added 2 tsp of hickory liquid smoke too.
In place of beef or pork, I used some very lean venison steaks.
There were ground through a 4.5mm plate:
For fat, I added a pound (20%) of some nice & smokey pork fat trimmings I had leftover from my cold-smoked bacon batch (see Bacon thread here: http://www.thesmokering.com/forum/viewtopic.php?t=58583
This was well-chilled & ground just like the venison.
All well-mixed by hand & ready to be stuffed:
I'm using some 20mm smoked collagen casings I had and proceeded to get stuffing. Tied up all the ends as they will hang n my smoker.
Using hickory & applewood pellet mix (leftover from my bacon project) and after drying the hanging stix in the smoker for an hour, I upped' the temp and added smoke.
About an hour of smoke so far....
Five hours later, 160° IT is reached, so I pulled the sticks.
Onto a rack by a large fan to cool...
These will sit overnight in the fridge to firm up a bit before I slice them into the 'proper' lengths.
More to come...
Kevin
Last edited by Kevin P on Jul 03 2012; edited 1 time in total |
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Kevin P
BBQ Super Fan
Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California
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| Posted: Jun 20 2012 Post subject: finishing up the Stix... |
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Got the sticks all sliced. they've firmed up nicely overnight & darkened slightly.
They taste very similar to smoked sweet italian sausage ( I love anise & fennel) but with a slight tang I attribute to the venison.
I'm not a big fan of venison, but in this form, it's not bad at all.
Getting crowded...
...and into the fridge they go. These will keep for several weeks, but I'm betting they'll be pretty much gone by the weekend.
Kevin
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Jun 20 2012 Post subject: |
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Kevin, you have me wanting to try those stix.
Got any left?
I'll PM you my address. 
_________________
Gunny 3073/4044/8411
Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack |
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Coonazz
Joined: 03 Mar 2012
Posts: 9
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| Posted: Jun 24 2012 Post subject: |
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Man you make that look so simple but yet they came out beautiful. I need to get some gear and get to making some of this great stuff!!!!!!!  |
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06switchback
Joined: 16 May 2012
Posts: 13
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| Posted: Jul 03 2012 Post subject: |
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Looks great! Iv been wanting to try sticks for a while now haven't yet but that would be a great us of the 4-5 lbs of ground venison in the freezers
My only question is. I thought that 152 was cured and needed still to be cooked? I have made kielbasa and bacon cured them both to 152 but then cooked them before serving |
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Kevin P
BBQ Super Fan
Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California
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| Posted: Jul 03 2012 Post subject: |
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| 06switchback wrote: | | My only question is. I thought that 152 was cured and needed still to be cooked? I have made kielbasa and bacon cured them both to 152 but then cooked them before serving |
My brain-fart! Thanks for catching my error. 
With game, I bring the IT to 160° in the smoker. It is then safe to eat; no further cooking necessary.
I'll smoke kielbasa to 152°—but residual heat will bring it to 154°—again, safe to eat after smoking, no further cooking necessary. I do like to grill them, however, or fry up with kraut.
Bacon I still prefer to fry up before eating. The key with the smoking to a certain 'safe' internal temp is to kill potential bacteria that could be present.
Here's a handy chart regarding this bacteria & temps:
Kevin |
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