Just ran another batch of casingless pepperoni sticks yesterday, but having a little trouble with fat rendering. I have searched other posts and understand that the temp control is important. Here are the details:
Ground up a pretty lean roast for the sticks (beef maybe 10% fat)
partially froze before grinding so not a smearing grind.
cured for 24 hours at fridge temp before smoking.
Have a Cajun Injector smoker simular the the smaller MES.
Have a good dial therm in the door as well as a probe, both calibrated.
Started at 130 degrees for an hour to dry, then started smoke.
bumped up to 140 for an hour and then 150 degrees.
Noticed some small beads of oil on the sticks after the first 2 hours still at only 140.
Had a second therm on the hotspot and never read over 150 even when element kicked on.
Should I have moved my temp up only 10 every couple hours or should I have moved temp up quicker (still limiting to 175)?
Ground up a pretty lean roast for the sticks (beef maybe 10% fat)
partially froze before grinding so not a smearing grind.
cured for 24 hours at fridge temp before smoking.
Have a Cajun Injector smoker simular the the smaller MES.
Have a good dial therm in the door as well as a probe, both calibrated.
Started at 130 degrees for an hour to dry, then started smoke.
bumped up to 140 for an hour and then 150 degrees.
Noticed some small beads of oil on the sticks after the first 2 hours still at only 140.
Had a second therm on the hotspot and never read over 150 even when element kicked on.
Should I have moved my temp up only 10 every couple hours or should I have moved temp up quicker (still limiting to 175)?
