AKA: Smoked Slim Jims
For 5 lbs.
No time for stuffing, smoking so in the fridge. Gives the lactic acid in the buttermilk time to do its stuff anyways.
For a 5 lb batch you will need.
4 lbs lean beef
1 lb ground pork
1 tsp cure #1
2.5 Tbs non iodized salt. I used pure salt for sausage makers.
2 oz dark brown sugar
1 Tbs cayenne or more to taste
1/2 Tbs white pepper
2 1/4 Tbs dextrose
1 Tbs granulated garlic
1.5 Tbs ground mustard
2 Tbs onion powder
1 Tbs ground coriander
1/3 cup water (mix cure into this)
3/4 cup buttermilk
17-19mm collagen casing
If you want to make this into pepperoni do the following.
Omit the coriander, onion powder, 1/3 cup water & buttermilk.
2.5 Tbs crushed fennel seed
1/2 tsp allspice
1 cup water (add all the dry into the water)
1 cup non fat dry milk
If you want it warmer add 1/2 Tbs cayenne
After mixing taste the meat and add whatever you think it needs.