Hope I posted this in correct place. I am happy with the jerky I make, now it's time to try some meat sticks with some cheese in them.
What type of beef should I use to grind up for beef sticks? How much fat content is needed to make good sticks? I would also like to experiment with some cheddar or provolone cheese in them. I have a meat grinder but don't have anything small enough to stuff the little casings for the sticks. Have had great results with the High Mtn products on jerky so will probabily stick to that on the sticks as well, but open to any suggestions..
Fire away! I will be listening with both ears open!
mbailey, I just get the 10# chub of Ground Round (93/7) for doing sticks. (I cheat).
Go with a high temp cheese. I use Pepper Jack and Sharp Cheddar from Butchers and Packers.
Good stuff. I have never seen Provolone in HT.
High Mtn makes a great seasoning. I buy the kits from Bass Pro and don't fool with purchasing individual items.
Hope that helps.
FEC-100, DPP FAT 50, WSM 18.5, NB Bandera
What is the best way to get it mixed up? Can you start by hand and then run it through the grinder to stuff them? Really, I have no idea on the sticks. Totally new idea for me.
So if you are using high temp cheese, what temp are you smoking/cooking them at? How high is to high before you burn them? You know these FEC's with 180 setpoint will probabily top 200 or better on peaks of swings.
If it’s your first time, I'd really try a kit. I recommend Hi MTN snack stick kits. I just did seven pounds and they came out great. Also, I used sirloin tip roast, which was very lean. Ground it in thru a course plate, mixed by hand and stuffed right away. Alowed the sticks to sit in the fridge overnight per the instructions and then smoked in the FEC 100. They were a hit and went fast.
Sounds like a great plan for the weekend since they are calling for rain (no fishing)
so how did they come out???
Haven't been on here in a while. The meat sticks turned out great. I have yet to try some with cheese.
I didn't use any casing on the sticks. Just purchased a jerky gun and it worked great.
I assume when I do some with cheese, I will have to use a casing on those but I may try a few without and see how big of a mess I make.
How hot is to hot on the high temp cheese? I cooked the others at 190. Anyone know at what temp the high temp melts at?
More trial and error... I will keep you posted.
Hi temp cheese is good for 170-180 I think. I just use regular old ex sharp cheddar cubed up about 1/4 inch and it works ok. Will melt a little, but is like 1/3 the cost. Try it.
MB, glad your turned out well. Did you use the high mountain seasoning? I really like it. I made a bunch last time and posted under the FEC Open Forum area with lots of pics. Here's the link. http://forum.cookshack.com/eve...1038883/m/3942995317
do you cut the staples off after cookin billy ?
Yes, I cut the staples and the strings (had to use some butcher's twine because I ran out of staples) off and had my son doublecheck each end. Boy, the staples are sure faster!!!!!!
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