This weekend, I had some free time (a rarity!) to make some snack sticks. Thanks to Nepas for providing the recipe!
Although this isnt my first 'go-round' with making meat sticks, I've had requests from my sons for some pepperoni.
So I thought I'd give it a shot.
I pretty much had all the ingredients except for these two, so I ordered some online before I began:
Anise seed. I bought in bulk this time as I use a lot of it in making italian sausage, baking, etc. Saved a few dollars that way.
..and Fermento—which as many of you know, is essentially finely-powdered buttermilk—use to replicate the 'tang' of dry fermented sausages (without the time, trouble or the effort). My first 'go' at using the stuff....
I picked up some 19mm collagen casings too. The last sticks I made were 22mm, so I thought I'd go a bit smaller...
10 lbs of lean (90/10) beef & pork ground (pork butt) & mixed with spices & cure. One Change: I used about half the stated amount of red wine the recipe called for.My concern was 'overpowering' the flavor profile with a 'boozy' or 'winey' taste—something that'lI drive my boys away from trying them. I let these sit overnight & then stuffed the sticks.
I let the sticks hang for about an hour@120° to dry before applying any smoke. Then I began applying the smoke. I'm using Hickory here. Smoking just started...
Two hours in. I noticed the left side was getting 'more' color than the right so I moved the smoke generator (A-Maze-In smoker) to the right side in an attempt to balance the smoke application.
I gradually raised the smoker temp over the course of the next 6-7 hours up to 185°—about 10° every hour, until the IT of the sticks hit 155° & then I pulled the sticks.
Blooming on racks...
Getting that nice color & texture...
I'll let these sit in my fridge about 2-3 days to continue to firm & dry a bit more before cutting them up into serving sizes & placing them in containers.
Two days later:
All sliced & ready to put into containers...
Close up in containers...
All loaded & ready to go....
Very tasty sticks! Definitely a strong pepperoni aftertaste that hits you after a few bites. Plenty of heat, too.
Thanks again, Nepas, for sharing this recipe. My boys & I give it a thumbs up!
—Kevin
Although this isnt my first 'go-round' with making meat sticks, I've had requests from my sons for some pepperoni.
So I thought I'd give it a shot.
I pretty much had all the ingredients except for these two, so I ordered some online before I began:
Anise seed. I bought in bulk this time as I use a lot of it in making italian sausage, baking, etc. Saved a few dollars that way.
..and Fermento—which as many of you know, is essentially finely-powdered buttermilk—use to replicate the 'tang' of dry fermented sausages (without the time, trouble or the effort). My first 'go' at using the stuff....
I picked up some 19mm collagen casings too. The last sticks I made were 22mm, so I thought I'd go a bit smaller...
10 lbs of lean (90/10) beef & pork ground (pork butt) & mixed with spices & cure. One Change: I used about half the stated amount of red wine the recipe called for.My concern was 'overpowering' the flavor profile with a 'boozy' or 'winey' taste—something that'lI drive my boys away from trying them. I let these sit overnight & then stuffed the sticks.
I let the sticks hang for about an hour@120° to dry before applying any smoke. Then I began applying the smoke. I'm using Hickory here. Smoking just started...
Two hours in. I noticed the left side was getting 'more' color than the right so I moved the smoke generator (A-Maze-In smoker) to the right side in an attempt to balance the smoke application.
I gradually raised the smoker temp over the course of the next 6-7 hours up to 185°—about 10° every hour, until the IT of the sticks hit 155° & then I pulled the sticks.
Blooming on racks...
Getting that nice color & texture...
I'll let these sit in my fridge about 2-3 days to continue to firm & dry a bit more before cutting them up into serving sizes & placing them in containers.
Two days later:
All sliced & ready to put into containers...
Close up in containers...
All loaded & ready to go....
Very tasty sticks! Definitely a strong pepperoni aftertaste that hits you after a few bites. Plenty of heat, too.
Thanks again, Nepas, for sharing this recipe. My boys & I give it a thumbs up!
—Kevin
