NGC at all Spicy beef snack sticks

[Perazzimx14]

A few weeks ago a friend brought over a box of hot peppers. Habanero, Jalapeno, some small little pepper about the size of a gumball and others. They were dried and crushed into powder. Yesterday bottom round beef roasts were sale so with a free morning I made the seasons 1st round of spicy hot beef sticks.

5 or 6 lbs of beef
1-1/4 tsp of pink salt (1/4 tsp per lb of meat)
2 tbls sugar
2 tbls of kosher salt
2 tbls blk pepper
1-1/2 tsp garlic powder
1 or 2 tsp of Paprika
2 tbls hot sauce
1 tbls of crushed red pepper
1 giant heaping tsp of pepper dust soaked in vodka to help leach out all the hot (probably about 20 peppers worth )

As a side note I only truly measure the pink salt and kosher salt the rest is eyeballed.

-Grind beef course (Kitchen aid mixer w/ grinder attachment makes short work of this)
-Add above ingredients to the ground beef and mix by hand (use rubber gloves or you'll be sorry when you go pee or scratch your eyes)
-Run mixture thru grinder again (fine grind blade)
-Stuff into 19mm collagen casings
-Smoke (I like apple wood) at 155* for 1-1/2 to 2 hrs then turn up the heat to 175/180" until the beef sticks reach an internal temp of 152* or a little higher.

When done remove from smoker and set out to come up to room temp. Trim off all the ends so beef sticks are uniform in length, grab some sharp cheese and a beer and sample the end pieces while packing the middle cuts into baggies to either freeze or refrigerate and enjoy over the next week or so. The sticks will be better in a day or two after the flavors have time to marry. Kind of like soup good the 1st day but better the next.

Pics to follow
 
Also have a ham hock bubbling away to make Roman bean and sauerkraut for dinner

[Perazzimx14]

F

[Guzzistajohn]

Sounds good, what's up with the roman bean and sauerkraut thing?

[Dean Rose]

F

That's internal temperature of the meat. Showing when it's done.

Dean

[Chuck in Indiana]

Sounds yummy. 

[Perazzimx14]

Sounds good, what's up with the roman bean and sauerkraut thing?

If you like ham & bean soup Roman beans and sauerkraut is better:

1 bag dried Roman beans
1 smoked ham hocks
3 or 4 qts. water
Bag sauerkraut
3 tbsp. shortening
3 heaping tbsp. flour
1 med. onion, diced


Wash beans and cook with ham hocks in large kettle in about 3 to 4 quarts of water. When beans are almost done, add sauerkraut and cook about 1/2 hour longer. Melt shortening in skillet; add flour and onion; brown as for gravy. When flour is brown, add about 1 to 1 1/2 cups water or enough to make thin gravy. Add this gravy to soup and cook about 5 minutes longer.

[Tom]

Good timing on the recipes.  I'm making  Hawaii style "Portugese" bean soup and corn bread plus "pipikaula" .  I like looking at any recipes.

http://www.hawaiimagazine.com/content/how-make-hawaii-style-portuguese-bean-soup

http://www.food.com/recipe/pipikaula-hawaiian-dried-beef-246201

[Chuck in Indiana]

Pics to follow

Patiently waiting.. <tapping foot>

[Perazzimx14]

They turned out pretty darn good. I had to freeze the bulk of them to stop myself from living on beef sticks for the next couple of days. The nubs however are fair game.

[Tom]