Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
reinhard1

Pepper Sticks

Recommended Posts

One of my favorite things to do is make sausage.  All year long for that matter.  Most of it goes to family and friends.  Just love doing it..I have made many different types of sausage and always trying something new.  Here are some Pepper Sticks I made recently.  I used 22mm collagen casings for beef sticks.  The smaller sized sheep  casings are just a pain in the arse to use for me.  I like using 80/20 lean ground beef for sticks [not having any venison this year] and buy some up when it's on sale.  I use a pre-mix seasoning I buy from Curley's.  I do add garlic and mustard seeds to sticks along with polish and other smoked sausage.  Another important ingredient for me in smoked sausage and some fresh sausage is powdered dry milk.  This is a binder and soaks up moisture, to keep the sausage moist and gives it a better texture as a final product.  It also reduces loss/shrinkage.  I will be posting some new sausage items as I make them, including some chili dogs I'm making tomorrow.  You can see some of my sausage I have made on my blog www.sausageheavenoutdoors.com in the Homemade Sausage page.  If you have any questions, just ask me on here in the cooking forum so we can share with others the love of sausage making.  Here are some pics of the Pepper Sticks I made:   good luck.

 

 

IMG_1937.jpg

IMG_1938.jpg

IMG_1939.jpg

IMG_1941.jpg

IMG_1944.jpg

IMG_1942.jpg

Share this post


Link to post
Share on other sites

Those look pretty tasty.  I make peppered beef stick following a Morton's salt recipe, these are free formed into logs, then wrapped in plastic and the ends twisted to make the meat really tight.  They sit in the fridge for a day and are smoked following that.  I like the texture, color and the fact they don't need casings. I believe I increased the amount of mustard seeds they call for, then add cracked pepper to the outside too. They freeze well.

i02lWMu.jpg

TCJiRwS.jpg

Share this post


Link to post
Share on other sites

RH1???

Are you back???  :)

It's been a while since I've seen you post on here!  I've always enjoyed your very informative and illustrated posts, glad to see your handle pop-up in the cooking forum again.

.

Share this post


Link to post
Share on other sites

Thirdeye, they look fantastic as does all of your great work!!!  I have made those also.  Always nice to add to recipes to your liking.  ThunderLund78,  Yes I'm back.  Great to see familiar names on here again.   good luck.

Share this post


Link to post
Share on other sites

Ha Great to see you Reinhard.  As a smoking, and sausage rookie I always appreciated your posts.  They always make me hungry.  AND I want to make more sausages too.   

Share this post


Link to post
Share on other sites

Thirdeye could you post that Recipe please? I do something similar with summer sausage but mine tends to loose it's taste after I freeze it. How do you free form the logs? Thank you and Welcome back Reinhard1 !!!!

Share this post


Link to post
Share on other sites

Thirdeye could you post that Recipe please? I do something similar with summer sausage but mine tends to loose it's taste after I freeze it. How do you free form the logs? Thank you and Welcome back Reinhard1 !!!!

​Morton's actually has two recipes that are similar, so my "Beef Stick" is kind of a combination.  Like I mentioned I increase the mustard seeds and don't use the anise... and I always fry a small pattie to test the seasonings and adjust as needed.  I can't access my photo page, but I'll post a couple of photos later.  Basically I form small diameter logs, then wrap in plastic wrap and tie a knot in one end.  I take the other end and twist it tight which firms up the log.  Then I put a twisty tie on that end move them to the fridge for resting.  I smoke mine instead of the oven method.

BEEF SALAMI

Ingredients
1 pound of ground beef
1 1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix
1 teaspoon Morton® Table Salt
1/2 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
Few drops liquid smoke, if desired
Directions
Combine all ingredients mixing until thoroughly blended. Divide in half. Shape 
each half into slender rolls about 1 1/2 inches in diameter. Wrap in plastic or 
foil. Refrigerate overnight. Unwrap.
Bake on broiler pan at 325 degrees F 
until a meat thermometer inserted in the center of a roll reads 160 degrees F, 
50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or 
freeze for later use.
 

PEPPERONI

Directions
Preparations: 
Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan.

Cooking: 
Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use. If Morton Meat Curing products are not available at your local grocery store, the products can be ordered throught the Morton Salt online store
Ingredients
1 pound lean ground beef
1-1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain)
1 teaspoon liquid smoke
3/4 teaspoon freshly ground black pepper
1/2 teaspoon mustard seed
1/2 teaspoon fennel seed, slightly crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon anise seed
1/4 teaspoon garlic powder

 

Share this post


Link to post
Share on other sites

Here is the visual on how I wrap and tie off the plastic.  These show the initial forming and wrapping, the wrapped ones ready for the fridge, and the raw but un-wrapped ones getting ready for the smoker.  Notice the little puckers on the logs in the last photo, if you get those you know your logs were wrapped tightly.   I often give them a light spray of olive oil when they are unwrapped just to prevent any chance of them sticking to the smoking rack.

J7BU7sd.jpg

y9g3qZy.jpg

EKuZCMa.jpg

Share this post


Link to post
Share on other sites

Reinhard,

I'm going to do a a smaller 5# batch of beef sticks.  I have the Cabela's sweet and spicy mix and I'm going to use 80/20 beef.  How much powdered milk would you suggest adding per pound?  I'm going to use a tray style dehydrator.  How long would you suggest and what temp?  Can you add extra fresh jalapeno, etc without any risk of going bad?

Thanks!

Share this post


Link to post
Share on other sites

Hoggs22,  I would use 1 cup of dry powdered milk per 5 pounds of meat.  Add about 1 cup of cold water to the mix as well when using the powdered milk.  I usually use fresh jalapenos in my fresh sausage and pickled jalapenos in my smoked.  Fresh sausage are cooked in a higher temp process while using a dehydrator or a smoker it's a longer and low temp process [and using cure].  I would set the dehydrator to the highest temp.  i think mine goes to 155 or so if I remember right.  Probably will take at least 4 hours on the dehydrator if I remember right.  I have been doing them in the smoker now for a long time.  I cold smoke the sticks for about 3 to 4 hours until they get the color I want and then turn the temp to 225 until I get an internal of 160 on the sticks.  Then I set them on the counter to cool off, and set them in the fridge overnight for vac packing the next day.  good luck.

Share this post


Link to post
Share on other sites

Thank you Thirdeye. I'll give it a shot with venison burger.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  



  • Your Responses - Share & Have Fun :)

    • This isn't my patio but its very close to what I have. I think sandblasting would likely ruin the texture and pattern.  I'd also have to reapply a clear sealer after sandblasting and the sealer is what makes it slippery. 
    • This just occurred to me....  I have no idea if it would work..   Could it be sandblasted to roughen the surface and give more grip?         
    • I've seen a lot of options for things you can mix into the sealer before you roll it on.  I may start out going that route since I already have the sealer and the additives are cheap.  I've got a non visible area I can use as a test patch to see how it works.  I don't necessarily need it to be equal to a broomed concrete I'll settle for at least non-deadly.    Hopefully i can figure out something, my wife hates how slippery it is and is threatening to have it all torn out (the really expensive option). 
    • That is the drawback to stamped concrete.  Contractors that I have worked with, always ask, are you sure you want to do this, it will be slick.  The contractors add silica sand to the sealer.  IDK if they mix the sand with the sealer prior to application or after and roll it in.  It helps, but not a grippy as broomed concrete.  
    • I bought a new house last summer and it has a good sized stamped concrete patio off of the deck in the backyard.  It looks great and we use it a lot but the problem is that is very slippery when wet.  This winter it was like an ice rink when it had a little snow on it and in the summer its really slick when it rains or if the kids run on it with bare feet after playing in the sprinkler or pool.    I'm looking for solutions to reduce how slippery it is.  I've seen additives that I can add to the clear sealer that the old homeowner left for me (the cheap solution).  I've also see a product called Deck o Grip (the more expensive option) that looks to be a clear sealer that acts like a thin flexible rubber surface to prevent slips.  My concern with additives is that I don't want it to feel too rough on bare feet.  Most of the additives indicate you won't notice much but I'm wonder if that is true and if you don't notice anything does it really reduce slips that much?    Does anyone have experience with sealers for stamped concrete that aren't so dang slippery?
    • Every bird is around now except for a turkey. I heard them as the sun came up but I know they went to that field again. I am going to stick it out and see if I can get one to come over in a while.
    • Yep, a lot of things have to go right, right in a row, to get one with the bow.  Good luck!
    • Sat on a different property yesterday morning. With the recent snow melt I can finally drive close to it. I sat until 11:00. Had gobbling near me most of the morning. Finally about 9:00  4 jakes and a hen came out to the field followed by 2 large Toms and another hen. The jakes came cruising in to me dekes. Got as close as 7 yards but the big Toms kept there distance. I don't think they liked my strutter decoy. It is one that spins and the tail raises/lowers. Might be a bit to aggressive for this early season. They eventually walked off with the hen following them., never getting closer then 75 yards. Depending on this rain I might get out this evening/otherwise will have to wait until Friday/Saturday morning with my son...
    • I hear you! Tough luck!