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10 lbs. lean grd. meat..I use venison
2 Tbsp. black pepper
2 Tbsp. crushed red pepper
2 Tbsp. onion powder
2 Tbsp. garlic powder
2/3 cup brown sugar
5 beef bouillon cubes
1 cup tenderquick salt

Dissolve bouillon in 1 cup boiling water..add dry ing. and it through casing..
smoke at 100 for 1 hr.
smoke at 150 for 1 hr.
smoke at 200 for 1 hr...check after 1/2 hr....might not need full hr.
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there is no problem with it holding its shape..I have made this many forms its own casing..I would guess the salt in the tenderquick helps with this..itbinds the meat.. bite into it it seems like it does have a casing on..I set a cookie sheet up with a screen on level with my stuffer..then just run it through my small stuffer helps to have two people.
Well ok, but you'll be sorry you didn't do 10! :- }..never used my new cookshack for these..just an old homemade smoker..curious how the themps ect. work out with one if anyone trys far as holding the lower temps.
also..these need refrid. after making.used hickory when I do them.
well i did 5 lbs. of sticks w/o the casings yesterday. came out good, used a commercial blind. it took about 3 hours. 2 hours at 130 with smoke and then ran temp up to 180 until internal temp was 150. hard to probe them little rascals. next time i will try marges recipe.
appearance: good
moisture: good
taste: needs some work
thanks for info then it wasn't a problem holding that low temp? cause I see you are using smoke then..did you use one chunk..and did you have to crack the door alittle to maintain it? I find if I put more than one in the temp spikes..also see you are talking about a commercial bind??I don't know what you are meaning with that. Sorry for all the questions..also, did you monitor the temp. with another thermometer..or just go with the temp. on the dial.

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