They are done , right out of the smoker ready for a fridge nap
I couldn't resist a sample
the recipe
Tequila lime Teriyaki sticks
8 lbs. Venison
2 lbs. pork fat
5 Tbs. salt
2 tsp. cure #1
1 Tbs. white pepper, ground
1 Tbs. nutmeg
1 1/2 Tbs. black pepper, ground
1 1/2 Tbs. garlic granules
1 cup milk powder
1 cup Teriyaki sauce
1 cup Tequila
Zest from 7 limes
7 Jalapeno peppers seeded and chopped fine
1 tsp. special meat binder
Grind meat through fine plate, mix with spices well. Stuff into 22mm. collagen casings, tie into 8" links. Put in smoker( no smoke) to dry at 130 F for an hour, continue to smoke at 150 F for 3 hrs with heavy smoke, and slowly increase smoker temp to 175 F and smoke until internal temp of 155. Let cool in smoker.
[CAN] Moose/teriyaki/lime/tequila snack stix
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[CAN] Moose/teriyaki/lime/tequila snack stix
Last edited by Big Guy on Thu Aug 09, 2012 05:20, edited 2 times in total.
Col. Big Guy
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The Colonel has done it again! Nice recipe Big Guy, and great photo too. I can hardly wait to make some of those. I can think of several members who would go crazy over this recipe. Thanks for sharing!
Best Wishes,
Chuckwagon
P.S. Hey Big Guy, I noticed you didn't specify which number of Cure. Would you mind if I went in and touched it up so beginners know which one to use? (#1 Cure of course for this type of product).
Best Wishes,
Chuckwagon
P.S. Hey Big Guy, I noticed you didn't specify which number of Cure. Would you mind if I went in and touched it up so beginners know which one to use? (#1 Cure of course for this type of product).
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains