How To Make Smoked Beef Sticks At Home ~ Sausage Series Eps 2
Vložit
- čas přidán 1. 06. 2024
- How To Make Smoked Beef Sticks At Home Sausage Series Eps 2
My Amazon Store: www.amazon.com/shop/smokyribs...
You can order the Seven Pepper Beef Stick seasoning I used in this video and much more at PS Seasoning here: www.psseasoning.com/?aff=4
Tee Shirts now available here: teespring.com/stores/smoky-ri...
I have a lot of people that ask where they can get certain things that I use in my videos, so I created a Amazon Store, and have everything I could think of that I've used one way or another in previous videos and listed them within it, so please take a look around and hopefully you will find what you're looking for. Also I will update as I need to. Thank You! www.amazon.com/shop/smokyribs...
You can support us here: www.paypal.me/SmokyRibs We thank you for your support, it's very much appreciated!
You can connect with Smoky Ribs on the following social medias!
Smoky Ribs BBQ website: www.smokyribs.com
FaceBook: smokyribs1?r...
Instagram: / smokyribs
#psseasoning - Jak na to + styl
Watch me without ads on your TV! Amazon devices bit.ly/Delish_FireTV and LG app il.lgappstv.com/main/tvapp/detail?appId=1232216&catCode1=&moreYn=N&cateYn=N&orderType=0&headerName=&appRankCode=&sellrUsrNo=
You’re never doubted. Sir Russ!!! A lot of work
Yes but reward seems very well received!! That look you give always tells the tale!!!
Snack Sticks, along with beef jerky, are the treats of my youth that I can't get enough of even today. Great video!
Same here Ry! I still buy them a lot. Thanks for checking it out!
Ha! You brought the jingle back! Niiiiiice! This is the Rus Jones intro that most of us remember from the beginning. Kickass Rus.. thanks for bringing it back brother!~
I was missing it too 👍
That's What I Am Taking About!!!!!!!
Store bought will NEVER beat home made with love added for our children. Thank you sir! Will try these!
These look sooo good, definitely have to try them
*Rus gotta love your toys brother this video made me mega drool!* 🤠👍🏻
Oh, man. I wish could afford some of your tools. Every weekend I'd smoke sausages...
Thanks, Rus.
That is looking amazing and very tasty 👍👍👍
It’s no question Russ you have the most interesting food channel around. you cover pretty much everything when it comes to food. peace brother
Thank you! I appreciate that!
Happy 😃
Shout out from Corpus Christi. Great video sir. Keep em coming.
Great video!! Simple for beginners.
Glad it helped!
Rus man love I love seeing videos like this very interesting and those beef sticks turned out perfect. You always bring something different to the table this a perfect tutorial video, just keep doing what you do my brother. Thank you for sharing , you and the family have a great rest of the week and stay safe and keep those videos coming. Cheers!
Glad you are enjoying them Stephen! Thanks for the support!
Badass set up. Perfect for South Texas 🤠
Home stuff is most definitely the best stuff. Nice work. Looks amazing!
Absolutely, thanks for watching!
Rus, What a fun watch with some good lessons on the art of making sausage and smoking it. Between you and Joe I'm learning lots.
Glad you enjoyed it Tommy! Thanks for checking it out, I sure appreciate it!
looks good you sure have quite alot of fancy well thought out tools for jerky.. respect brotha belive that..
Everytime I watch these videos, I ask myself why. Always make me so dang hungry for something I don't have! LOL Keep up the great videos!
Saved the video to rewatch when I can scrounge up all the equipment. Good stuff
Rus, I need me some of those beef sticks ! Excellent tutorial on the whole process. Man , I need your kitchen toys for sure ! Great job Rus, stay safe down there !
Thanks for watching Kent!
Nice vid! Looks like it turned out great!
Very nice, thanks!
Damn Rus you put your wok in on these. I really learned a lot and I thank you. Think I'd make as many as possible each batch due to the time involved. That smoker is very nice. These are a special treat for sure. Hope all is well over there after the hurricanes. Take care bud!!
It's a lot of work for sure, but I sure do love doing this. I guess the end result makes it all worth it to me. Thanks for checking it out Rob and we have done good so far with hurricanes. They have either went to our west or to our east. No hits so far. There is a tropical depression forming in the Gulf right now, so hopefully it doesn't become a problem either. Cheers!
Top notch looking beef sticks. Those turned out great. Cheers, Russ!
Thanks Dwayne, I appreciate you stopping by and watching!
You rock man! Never smoked any kind of meat before but your videos have inspired me!
Thanks, glad my videos have inspired you! 👍
That smoker is awesome Rus looks like you will have tons of sausage beef sticks thanks for sharing I'll be checking them out
Thanks for checking it out Jared!
Great video, looks amazing.
Thank you, I appreciate you watching!
Very nice smoker Rus. I dont think they would be available here at an ok cost, but i do see a possibility to adapt one of my smokers to electrical using a single hob.
Those meatsicks sure looked good too!
Thats was a pretty good informative video, not that i would do this or have the equipment but for others that may be thinking about it you gave a fair few people a good heads up on the process and the smoker.
Watched enough of your videos to know when your exicted about the outcome, well done Russ!
Thanks, I appreciate it and appreciate you watching!
dam that looks so good ..... i love these kinda of stuff
love beef sticks might have to give this a try
So easy to do, and well worth the effort. Thanks for watching the video!
Great video! So cool you can make these yourself!
Thanks for stopping by and watching, I sure appreciate it!
Great walk-through of your process, thank you! I'm curious if you have any recommendations for a spicy chili-lime type flavoring? I tried a Takis inspired meat stick this weekend and loved the concept of it, but the actual beef stick was just kind of mediocre, I'd love to try to do better, so any suggestions there? Thanks!
Thanks for your 🛠🛠🛠👍
That looks delicious I need to get me that smoker
That’s pretty friggen cool! Bravo man! 😃👊🏻
Thanks for the visit
@@SmokyRibsBBQ my wife loves these things man. We have a local meat market that doesn’t them.
Thank you Rus!! Going to check out that smoker!! I'm right on the Wisconsin boarder here in northern Illinois..
Thanks for checking the video out Ed
Great vid Rus. 'Fraid that smoker is a bit out of my range but I do have an older electric upright smoker that will do me just fine. Thanks for great videos and tips. PS Seasoning is now my go-to shop for seasonings. Waiting for my second shipment now.
Thanks Rick! Yes sir, excellent seasonings! Thanks for watching
Very nice Rus! I'm guilty of buying that store jerky and some is actually pretty good. Now this right here is 100% better I bet. Awesome video!🤘
Thanks Joe! I bought a bunch of this into work and the guys were all saying how much better this was than store bought. Tasting is believing. Thanks for stopping by Joe!
Rus, you mentioned the PK 100SS can smoke a brisket and ribs so I hope to see a video on that in the future. I am curious how it will compare to your other smokers for long cooks.
Loving the theme song
Anything no matter what, when you take the mass production element out it greatly improves the taste and quality of the food. Nice cook and a beautiful smoker.
I totally agree! Thanks for watching
Hey Russ, looking good. That Lil PK Smoker looks like da bomb. Now I'm going to have to try to make me some.
Lookin good
Daaaaaam! Looks tasty!
this is a life goal for me to be able to reach the point of being able to afford and do this.
Great video brother
Awesome video dude. Ps seasonings is local to me. I’ll have to check them out.
I heard that snap when you bit into it, so I know those jokers are on point. Excellent tutorial Rus and I really like that smoker. Save some of those snack sticks for me. hehehe
They truly were on point Jaxx! These couldn't have came out any better and wow, what a great flavor they had. Thanks for checking it out brother!
Fantastic job Rus and those snack sticks looked epic bro!! PS seasoning has been a huge supplier to most of the sausage makers here is Wisconsin for decades and I am so happy to see they have been moving towards the backyard enthusiasts also in the past few years! Plus I stood up proud when you talked about Wisconsin brother!! It certainly does get cold up here in the frozen tundra!! Haha
Thanks Jeff! Having PS Seasoning reach out to me, was a game changer for me! They have such wonderful products and seasonings. Just browsing through their website makes me feel like a kid in the candy store! I'm loving their home smoker!!! It did an outstanding job on these. I could use some of that cold weather LOL, still warm and humid down here, but it will change soon and I can't wait! Cheers brother!
If you want to keep hunting your own game, you'd better take a look at Joe Biden's website.
@@SaposJoint That doesn't effect just hunters, NO online gun sales, encouraging tattletails and gun seizures without due process, banning AR-style rifles and mags, encouraging and funding more anti-2A legilation at the State and local level ... All this while making ALL DRUG CRIMES LEGAL (as Hunter does the "Snoopy's Suppertime Dance" in the background). Can't someone just nail the door shut on this Goofball's basement bunker?
I'm from Wisconsin too brother! Sending you BBQ love from Green Bay! 🤜🏽🤛🏽
@@CubsFan2812 Heck ya Joe!! God's country, just got to wear a jacket today!! hahaha
Looks good wish I could afford that equipment.
Thanks for the video brother. Those look great! Just a heads up, the last time we made snack sticks we bought two ten pound chubs of 90-10 ground beef at Sam's club and didn't even have to get the grinder out of the closet. They turned out great! I will be trying the PS seasoning next time and I'll let you know how they turn out.
Yeah, might as well buy it already ground. Save a lot of work and time for sure. Good idea
Just watched your awesome deep fried turkey video. Now some awesome sausages. You da man brah!!! Say hi to the Mrs....
I'll tell her hi Sapo, thanks for checking the video out!
Great product!! Don't trust that store stuff, never eat food that won't rot. God only gave us one food that last forever & that's honey.
Those look fantastic, this was a great video. Maybe an imitation Macho Man Randy Savage Slim Jim commercial tacked onto the end.
Rus me again 2 questions 1 you mentioned hanging seems that all the home owner vert. smokers non commercial are about thirty some inches inside when hanging isn't that a bit close to the heat source for lower hanging meats or am I over thinking it ?. 2 can or have you did above on a stick burner obviously fire management will be issue but I can find taller inside measurements on a few stick coal burners . Thanks Lance
Great video thank you I use my old smokey to smoke cheese with 2 maybe 3 coals tho keep the temperature down do you think that pk smoker will get low enough to smoke cheese
It will go down to 60 degrees Fahrenheit which would be good for cheese on a cold day. May try it just to see how it does. Stay tuned
Brother!!! Been waiting for this video. My Son and I are watching g this while we eat breakfast lol. We want those instead lol. You have my address, right? Lol. Outstanding video, nice cooker and excellent walkthrough as usual. Cheers, brother!
Hey Mike, I really do wish you could try these! So much better than the store bought stuff. Really no comparison. Thanks for checking it out brother!
@@SmokyRibsBBQ someday we’ll feast together, brother 👍🏼🍻
I have been making my own sausages and snack stix for a number of years of various meats and the do not last past the shelf life!!! LOL!! Good job Russ!!
Yeah I don't expect these to ever last long enough to worry about shelf life LOL!. They are already almost gone. Guys at work are loving them.
@@SmokyRibsBBQ I also either tie a knot in the end of the casing or use butcher twine to close the ends. and I use oak wooden dowel rods from home depot and smoke em in before I use them
Perhaps hanging them would require a knot tied or string but these did great just laying on the racks but with that said, I have hanging sticks coming to me that are made for my smoker. I can do a lot more at the same time by hanging
I use hickory Dow rods to hang my sausage. Got them from the lumber yard.
Rus I will be using natural casing here in Western Australia the collagen casings just dont work that well here in oz
How do u like that super handy grinder. I was thinking about upgrading my grinder for a bigger one. Thanks. Keep up the awesome videos.
Oh I'm really loving it! Much more powerful than my old grinder and quieter too!
@@SmokyRibsBBQ how long have u had that grinder. I found them on Amazon for a great price.
It looks like your grinder is a Cabelas carnivore and your using a LEM mixer. Is the grinder still a splined shaft or have they changed it to another design. I have a older 1hp Cabelas and want to get an LEM mixer but not sure if they mate up.
It’s not a Cabelas grinder
I can see myself eating half that size batch in a week if I get around to making some. I'd have to get a stuffer, though; I'm not sure how well they would stuff directly from the grinder.
Great video! After 2 years, how's the smoker holding up? I might pull the trigger on one. Thanks
It's doing great and we use it all the time. If I'm not using it to smoke sausage or bacon, then I'm using it as a holding oven for BBQ. That's one smoker I will never part with.
Hey do me a favor, if you do pull the trigger on the smoker, please use my link so they will know I sent ya, thanks
What was the seasoningsnever mind I watched again and seen it
Robin Williams does make sausage! ha
What are the brands of meat grinder, mixer, and stuffer? Do you have links? They look heavy duty!
The link to my Amazon store is in the video description area. I have a section in my store just for my sausage making tools.
Slim jim at the store was like 23.99 Lb...so Im gonna try to make my own...lol
I nailed trail Bologna. But have failed snack sticks twice. I don’t have a proper smoker. Just a pellet grill.
I think i just learned that I need an electric smoker too. Lol. In all seriousness, how would you go about doing this on a pellet grill? Lowest I can go is 165. I really want to try this but it sounds like it really isn't worth it? Any advice you have would be greatly appreciated and thanks for all the great videos!
You may be able to pull it off with a pellet smoker, but when using collagen casings, you really need that low temp at the start, and incrementally increase the temperature so you don't create case hardening and cook the outside before the inside. Very low and slow over time and slowly increasing the temps is key in this type of sausage.
How long do the casings last if unopened, and once opened, is there a way to store it?
About a year. Put in the fridge for a longer shelf life
How long would you say it's safe to leave out before eating? Could I bring some vacuum sealed in the AM on a hike and eat that night?
Great video!!
Yes absolutely
I don't have a grinder that big. Would you be able to use a blend of 20/80 ground?? Very cool that she made a burger with it. These are so awesome, love slim jims. Yeah they would taste better as no crap in them to keep longer. Stay safe & take care of you all. Thanks for sharing eh:))
Yes, you could easily use the pre-ground meat. I really like them too! This is another sausage I made that disappeared quick LOL. Not me, but friends and family
OH sure Rus, teasing. @@SmokyRibsBBQ
I have used PS seasoning for snack sticks and mine were very salty. Do you have a solution to this?
I don’t know which flavor you used but these were excellent
Minus the smoking with sawdust, would a dehydrator work?
No, they have to be cooked, slowly but cooked, now with that said, if your dehydrator can get up to 180°F, then it may work. Mine will only go to 160°F, and it's probably a lot longer process waiting to achieve those temperatures so I can't say what the outcome would be, but the hickory smoke adds so much to these.
@@SmokyRibsBBQ thank you 👊🏼👊🏼
Russ I used their Original Snack Stick Kit.
Hmmm, I really don't know why it was salty. I had a really good experience with the batch I made. Guys at work devoured them.
Old-school ovens and dehydraterer can do same job but it's not perfect
Looks good, those wouldn't last long in my house
Very informative video thank you for posting this! Those look fantastic!
To CZcams; do you really have to put 12 commercials in a 22 minute video? This is getting downright ridiculous!
Do the casings let the smoke through?
Absolutely
Whats up uncle rus
Hey man, whats up! Thanks for stopping by!
I have a elec smoker and i use very small S hooks on the racks to hand my sausage works excellent the hooks i use are a hook that snap into the rack so them will not fall off and can slide the hooks to any desires position to allow the sausage to not touch each other, The hooks i got from amazon they are( HNYYZL Stainless steel meatal hangers) type that in on the search
That's pretty much what I did on my summer sausage video that I posted after this one. I now have hanging rods that were made by Pro Smoker specifically for this PK100 smoker
quick question, I noticed you cured your sticks with Sodium Nitrite, and cooked them to 155 degrees, which should make them shelf stable. Why would you say they are not? Just Curious? Great video. Thank you
Because there is too much moisture left in them. I would have to use a preservative to make them shelf stable or cook all of the moisture out of them. Sodium Nitrites only protect the beef stick from botulism during the smoking process at very low temperatures like how I started and can extend shelf life some, but the moisture left in them will shorten the shelf life to only hours, or a few weeks in the refrigerator. It's best to separate into vacuum seal bags, and freeze until you are ready to consume or if you plan on eating them up within a few weeks then just store them in refrigerator. The moisture in the beef sticks can attract mold and bad bacteria. Not worth risking.
@@SmokyRibsBBQ Thanks for clarifying. I've made summer cured sausage, and cooked to 155-160 internal and they are totally shelf stable. They still have plenty of moisture in them and never had a problem, hence the question. Thanks again. Great video!
I'm wondering. Could you use this technique to make your own Pepperoni?
For a smoked pepperoni you would do pretty much the same thing as for as staging the temperatures and quick cool down with either a shower or ice water bath. Now the type of pepperoni you see in most grocery stores is a dry cured hard pepperoni which involves a different process
@@SmokyRibsBBQ I see. Thanks for the tip!
Could you tell me how many pounds of snack sticks you think you can put in this smoker at one time?
If you hang them up on rods you could probably do 35 pounds easily, possibly more.
I don't understand the sodium nitrite? I understand that the beef sticks are not shelf-stable. I think you said vacuum-packed 2-3 weeks in the fridge and 8-12 months in the freezer.
Unless the sodium nitrite is for some other purpose I might have missed in previous episodes? I'd love to be able to preserve meats, but the sodium nitrite worries me a little for health reasons. Did pioneers use this stuff when they smoked or dried game?
Sodium Nitrite is used in any meat that is smoked at low temperatures, such as these were. It’s at these low temps and low oxygen levels that botulism can grow. When meats are smoked at hotter temps sodium nitrite is not needed, but for beef sticks to turn out properly they must be smoked at graduating temperatures starting very low. Sodium nitrite prevents botulism and is in most any lunch meat, bacon you have ever had as well as many many more not mentioned. It is naturally occurring in certain vegetables such as celery. In fact, many people use extract from celery to cure the meat and call it nitrite free but that simply isn’t true. Only a marketing angle
If I am making the whole 25 pounds how much water and cure to the meat do I need?
The PS Seasoning website gives you exact instructions and amounts for 25 pound batches.
Something tells me your not a back yard sausage maker with all the nice tools you have
Well actually I am. It doesn't break the bank for the tools I've purchased to make sausage with.
@@SmokyRibsBBQ your right it doesn't I guess you buy things slow. I just replace a meat slicer the old one that's I think it's 20 years old the gears findly striped and can't be replace. My lem grinder came with plastic gears but lem replace with metal free of charge .now a days you half to watch what you by
@@williamkrise2583 Absolutely. I bought what I needed as I could afford it.
How long before these Go bad?
As I said in the video, a couple of weeks in the refrigerator or up to 8 months in the freezer vacuum packed.
For $2000 for a smoker you would think it would come with the hanging tubes.
How do I keep the casing from getting funny when it sits in the refrigerator it gets like too moist
Are you talking about after it's smoked and finished? If that is so, I recommend vacuum sealing it. I never have any issues with the casing getting wet or too moist.
@@SmokyRibsBBQ yeah after it's smoked and it's in the refrigerator it starts getting funny on me
@@jeremymcmichael7371 To be completely honest, after making this, I froze some to thaw out when I wanted it, and had no problem whatsoever with the texture or casing.
Have you smoked rabbit snack sticks
No I haven't
1st
That’s a rather expensive smoker...but quality costs
Not as expensive as some of my smokers but yeah your right. You get what you pay for and good quality cost more. Thanks for watching
Hi I sure they are great smoker but when you are on a fixed income you have to get what you can. An they are not the best .
Yeah, well that's pretty much a no brainer. If you can't afford it, then you can't afford it. I never said it was the best, but you can bet one thing. That is one smoker I will never sell. I absolutely love it and it works perfectly for any kind of smoked sausage and perfect for home use.
Why do you need the cure ,, when you're cooking it
Because it is subjected to low temperatures in a perfect environment for botulism spores to grow for hours. The cure is needed in this process. Any smoked sausage, bacon, ham, etc. gets a cure to prevent unsafe bacteria from growing.
Slim Jim’s are dry
I agree! These are much better and moist