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Slim sausage meat sticks (10 pound recipe)

2 level tsp. Prague Powder #1
4 tbsp. paprika
6 tbsp. ground mustard
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. ground celery
1 tbsp. mace
1 tsp. granulated garlic
3 1/2 ozs. kosher salt
1 1/2 ozs. powdered dextrose
6 ozs. Fermento
10 pounds lean ground beef

The last two ingredients are for fermentation and may be omitted
if you don't want the tang. After you stuff the beef sticks, he
recommends smoking at 90-110 F for 8 hours and letting it go at
this temperature for another 12 if you want the tang to fully
develop. Then you raise the smokehouse temperature until the meat
reaches 145 internally.

If you wish to modify your current recipe for the dehydrator, or
use this one in it (I highly recommend it, I've made it several
times), just follow the temperature guidelines - IOW, keep the
temperature under 110 for 8 to 20 hours, then crank it up to cook
the sausage at the very end. What you've probably been doing is
following the same procedure as for jerky, at 145 until dry, and
have been ending up with jerky in a casing. Beef sticks will not
be as dry as jerky, hence the lower temperature. FWIW, I use the
Prague Powder #1 and make jerky at 120 and it is much more flavorful
than the stuff dried at 145 like most recipes call for. Under 140,
the curing powder is absolutely necessary to prevent the growth of


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