FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Newbie Help w/ spicy sticks...

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making
View previous topic :: View next topic  
Author Message
Sardy
Newbie


Joined: 03 Jun 2007
Posts: 54

PostPosted: Thu Jun 14 07 11:38 pm    Post subject: Newbie Help w/ spicy sticks... Reply with quote

Hi All--

(Sorry for the duplicate post---I posted this down in recipes, then realized that my question probably belogs here in sausage making...)

Wondering if you could offer some advice? I just made a small batch of spicy sticks. Here's the recipe I used (much of the seasoning were "eye-balled":

--2 pounds of sirloin tips (which I ground fine in my meat grinder
--8 habenero peppers and 3 jalepenos (I'm one of those nuts who loves stuff SPICY)
--1 cup pineapple juice
--1/4 cup teriyaki sauce
--1/4 cup soy sauce
--6 or so adshes of worcestshire
--6 dashes Tabasco
--2 tbsp crushed pepper flakes
--1 tbsp sea salt
--lots of ground black pepper
--1 tbsp mustard seed
--1/4 tsp cure
--2 tbsp minced garlic
--1 tsp onion powder
--1 tsp liquid smoke (I was gonna smoke them n my smoker, but it's raining/storming today, so I'm doing them in the oven)

Now here's my question:

I stuffed half of the batch in hog casings, and rolled the other half without casings. Both the sticks with casings and without are about the thickness of a hotdog.

What temperature should I keep the oven at (right now it's at about 170 and the door is cracked open---I put them in at room temp, and they've been in for about 10 minutes now)). And for how long should I cook them?

Thanks so much!!!

--Scott
www.myspace.com/sardy
Back to top
View user's profile Send private message
rawtalent
Newbie


Joined: 10 Feb 2007
Posts: 89

PostPosted: Fri Jun 15 07 12:49 am    Post subject: Reply with quote

Let em cook til 150 internal temp. Takes 4 or so hours in my smoker. They will probably improve with a few days air drying.

11 hot peppers to 2 lbs meat? WHOA!!!
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group