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Twas a smokey holiday-2nd Pepperoni Sticks

post #1 of 18
Thread Starter 

Where I work you can't carry over vacation time so I always end up with some days to burn at the end of the year plus the days we were given for the holidays.  So whats a fella to do with all that time.

 

12-24 Double Smoked Ham

12-24 While ham was in the offset smoked a batch of Jerky in the MES30

12-25 Smoked a Turkey Breast

12-29 1st try at pepperoni sticks

12-30 Another batch of Jerky cause I could

1-2-2012 Another batch of pepperoni sticks cause I could

 

Everything posted except the jerky, I have posted these before and made no big changes in either batch.

 

Here is the 2nd batch of pepperoni sticks.  During the 1st batch I had to make a trip to Bass Pros for some supplies and found another brand of seasoning so figured why not.  

 

Two lbs of 80/20 mixed the the Grandma LaMure's pepperoni mix ready for fridge overnight.  Pay no attention to the "1 Hour" on the box, that would take all the fun out of it.

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Next pic's have counter ready then sticks laid out ready for rest in smoker.

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Hung in MES30 while getting everything else ready.

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Damn I love this thing, nuff said.  Not running the MES over 190 deg so just went with Pecan and Maple dust in the AMNPS

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Made a chimney from cardboard just to see if it would make much difference in draft, really could not tell but it was windy on the deck so might try again on a calm day.

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Same routine as a couple of days ago, played with MES set points all day to slowly bring up the smoker temps.  My MES30  with the 650 watt heater does not like holding close temps at less than 190-200 deg, I can easily overshoot 20-30 deg at set points below that.  Done, soaked in ice water and onto the line for the evening, cool temps outside and screened in porch helps out here.

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Next morning cut up and ready for bagging.

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Seems one fell under the knife

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Money shot.

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Good thing I have to go back to work, I would have to get a second job to keep buying meat at this rate.

 

Thanks for looking, all the help and advise I was given last year and hope everyone has a great smokey NEW YEAR.

 

Gary

post #2 of 18

Looks great Gary!!!

 

  Craig

post #3 of 18

awesome sticks gary.........................icon14.gif

 

joe

post #4 of 18

Those DO look tasty!

 

Nice Job!thumb1.gif

 

-Kevin

post #5 of 18
Thread Starter 

Thanks Craig, Joe and Kevin.  These are fun to make and a change up from all the Jerky I do.  Gonna take some to work in a cooler tomorrow to share, that way I will have to make some more. biggrin.gif

 

Gary

post #6 of 18

Looks-Great.gif

post #7 of 18

nice lookin sticks!

post #8 of 18

Great looking sticks Gary! Nice job!

post #9 of 18

Nice sticks! So which pepperoni mix did you like better?

 

Chris

post #10 of 18

Those are some fine looking sticks! bravo.png

post #11 of 18
Thread Starter 


Thanks for the nice comments everyone.

 

 

Quote:
Originally Posted by papagreer View Post

Nice sticks! So which pepperoni mix did you like better?  papagreer, the LEM seems to be a bit sweeter so I would put that at the top.  Next time I will try 1/2 of the batch without the Citric Acid, both batches just a bit too much tang.

 

Chris

 

Gary
 

 

post #12 of 18

The Grandma Lamure's is good stuff.

 

 

Nice sticks

 

Have a friend that works close with Grandma Lamures in Arizona. The company was bought and is now owned and operated by Native American Indians   first.gif

post #13 of 18

sausage.gifLOOKS GREAT.

post #14 of 18

Looks great Gary ! Nice job. I use the ice water bath on mine also.

post #15 of 18

Yum. I have never tried making that. Do you think it would work with ground buffalo?

post #16 of 18
Thread Starter 
Quote:
Originally Posted by Smokin-Jim View Post

Yum. I have never tried making that. Do you think it would work with ground buffalo?


Not sure why it would not work, you can start with a small batch so if you don't like it your not wasting much meat. 

 

post #17 of 18

Looks-Great.gif

post #18 of 18

Looks pretty tasty from here.

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