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Bear Logs (Unstuffed & Slightly Hot)
Taste is very similar to a very good "Pennsylvania Dutch Smoked Ring Bologna".
This recipe is similar to my "Beef Stick" recipe, but with a little more heat (not too much).
Recipe is for 9 pounds of 80/20 Ground Beef.
Day # 1
Mix the following wet and dry mixes separately:
#1 Wet Mix
Tender Quick----------------------2 1/4 ounces (4 1/2 TBS)----Proper amount for 9 pounds of Ground Meat
Soy sauce---------------------------4 ounces
Ice Water----------------------------5 ounces
Stir this until TQ is dissolved, and put in fridge.
================================================== ==========================
#2 Dry Mix
Black Pepper-----------------------------------1 TBS
Red Pepper Flakes-----------------------------1 TBS
Cayenne Pepper--------------------------------1 TBS
Mustard Seed-----------------------------------1 TBS
Fennel Seed (slightly crushed)---------------1 TBS
Anise Seed--------------------------------------1 TBS
Italian Seasoning-------------------------------1 1/2 tsp
Garlic Powder-----------------------------------1 tsp
Onion Powder-----------------------------------1 tsp
================================================== ============================
Any amounts of the ingredients above can change to suit your tastes, except the TQ.
The amount of TQ should be 1/4 ounce (1/2 TBS) of TQ per pound of Ground meat.
================================================== ============================
Now spread your ground meat out in whatever you're going to mix it in (I use a large bowl).
Incorporate Mix # 1 with Mix #2 together, and pour it over all of your ground meat.
Now Mix & Mix & Mix & Mix & Mix, until you're sure it's mixed as good as possible.
Cover the container with plastic wrap, and put in fridge (36˚ to 38˚) for an overnight rest.
================================================== ============================
Day # 2
Remove meat from fridge, and proceed to roll into logs about 2" to 2 1/2" in diameter.
Place them on your smoker racks as you roll them, being careful not to allow them to touch each other.
After rolling, put them in the fridge (uncovered) for another overnight rest.
================================================== ============================
Day # 3 (Smokin' Day)
Preheat smoker to 130˚, and put smoking racks, with meat on, in smoker.
After about 1 hour, get a nice amount of smoke going in smoker (I used an AMNS loaded with Hickory).
After a total of 3 hours, bump heat up to 150˚.
After 2 more hours, bump heat to 170˚.
After 2 more hours, bump heat to 180˚.
Keep heat at 180˚ until internal temperatures of logs are all 160˚ or more.
Mine were 161˚-165˚-161˚-160˚-160˚-160˚-168˚ when I removed them.
Throw the logs into ice water to get them down to about 100˚, or below.
Pat them all dry, and put them in a dry bowl.
Put them in fridge, uncovered, overnight to cool down & mellow out.
Day # 4
Cut into the size pieces you want to freeze, vacuum pack, label packs, and freeze what won't be eaten within 5 days or so.
Keep refrigerated until eating.
BTW: I know they're a bit ugly, like my Unstuffed Beef Sticks, because there isn't any skin on them to keep them smooth & pretty, but they're Darn Tasty this way!
Thanks, and enjoy the Qview below,
Bear
Cure & Ingredients:
All mixed up---after being in fridge over night:
Rolled into logs:
Closer look:
In the middle of 36 hours of 35 MPH to 45 MPH sustained winds, with gusts of 60 MPH caused me to fasten a heavy old quilt to the end of the porch, to block the wind that was whipping through, and sucking the heat out of my smoker:
Closer look.
Note: Quilt is dirty from using it to protect my Bears during delivery:
The heavy winds were ripping the screws right through the quilt, so I made some emergency washers (bottle caps--LOL):
Beef Bologna Under Glass:
Fresh out of the MES:
Cut for vacuum packing---couple pieces are missing! HMMMMmmmm........
Taste is very similar to a very good "Pennsylvania Dutch Smoked Ring Bologna".
This recipe is similar to my "Beef Stick" recipe, but with a little more heat (not too much).
Recipe is for 9 pounds of 80/20 Ground Beef.
Day # 1
Mix the following wet and dry mixes separately:
#1 Wet Mix
Tender Quick----------------------2 1/4 ounces (4 1/2 TBS)----Proper amount for 9 pounds of Ground Meat
Soy sauce---------------------------4 ounces
Ice Water----------------------------5 ounces
Stir this until TQ is dissolved, and put in fridge.
================================================== ==========================
#2 Dry Mix
Black Pepper-----------------------------------1 TBS
Red Pepper Flakes-----------------------------1 TBS
Cayenne Pepper--------------------------------1 TBS
Mustard Seed-----------------------------------1 TBS
Fennel Seed (slightly crushed)---------------1 TBS
Anise Seed--------------------------------------1 TBS
Italian Seasoning-------------------------------1 1/2 tsp
Garlic Powder-----------------------------------1 tsp
Onion Powder-----------------------------------1 tsp
================================================== ============================
Any amounts of the ingredients above can change to suit your tastes, except the TQ.
The amount of TQ should be 1/4 ounce (1/2 TBS) of TQ per pound of Ground meat.
================================================== ============================
Now spread your ground meat out in whatever you're going to mix it in (I use a large bowl).
Incorporate Mix # 1 with Mix #2 together, and pour it over all of your ground meat.
Now Mix & Mix & Mix & Mix & Mix, until you're sure it's mixed as good as possible.
Cover the container with plastic wrap, and put in fridge (36˚ to 38˚) for an overnight rest.
================================================== ============================
Day # 2
Remove meat from fridge, and proceed to roll into logs about 2" to 2 1/2" in diameter.
Place them on your smoker racks as you roll them, being careful not to allow them to touch each other.
After rolling, put them in the fridge (uncovered) for another overnight rest.
================================================== ============================
Day # 3 (Smokin' Day)
Preheat smoker to 130˚, and put smoking racks, with meat on, in smoker.
After about 1 hour, get a nice amount of smoke going in smoker (I used an AMNS loaded with Hickory).
After a total of 3 hours, bump heat up to 150˚.
After 2 more hours, bump heat to 170˚.
After 2 more hours, bump heat to 180˚.
Keep heat at 180˚ until internal temperatures of logs are all 160˚ or more.
Mine were 161˚-165˚-161˚-160˚-160˚-160˚-168˚ when I removed them.
Throw the logs into ice water to get them down to about 100˚, or below.
Pat them all dry, and put them in a dry bowl.
Put them in fridge, uncovered, overnight to cool down & mellow out.
Day # 4
Cut into the size pieces you want to freeze, vacuum pack, label packs, and freeze what won't be eaten within 5 days or so.
Keep refrigerated until eating.
BTW: I know they're a bit ugly, like my Unstuffed Beef Sticks, because there isn't any skin on them to keep them smooth & pretty, but they're Darn Tasty this way!
Thanks, and enjoy the Qview below,
Bear
Cure & Ingredients:
All mixed up---after being in fridge over night:
Rolled into logs:
Closer look:
In the middle of 36 hours of 35 MPH to 45 MPH sustained winds, with gusts of 60 MPH caused me to fasten a heavy old quilt to the end of the porch, to block the wind that was whipping through, and sucking the heat out of my smoker:
Closer look.
Note: Quilt is dirty from using it to protect my Bears during delivery:
The heavy winds were ripping the screws right through the quilt, so I made some emergency washers (bottle caps--LOL):
Beef Bologna Under Glass:
Fresh out of the MES:
Cut for vacuum packing---couple pieces are missing! HMMMMmmmm........
I know, picky, picky.
for all your hard work in making these tutorials! 
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