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Pepperoni & Cheese Slim Jims Q-View

post #1 of 20
Thread Starter 

Gotta get busy for some snacks for the BBQ

Mix ready for the pepperoni/cheese.

 


You dont need a CIA or rocket science cert to do this, its not that complicated. Just make sure you use the right cure and amount, keep your area clean.

Pepperoni mix in 80/20 GB. Who says ya gotta use pork all the time?

 



Some ECA

 




Cheese

 




Ready for stuffing.

 




Clean area.

 




20mm smoked collagen casings.

 



 

 




PID running 130 thru 170. Not going with much smoke as the pepperoni has smoked paprika in it.

post #2 of 20

That looks great so far, Nepas!  Can't wait to see the finished product...

 

Red

post #3 of 20

Yummers!  Looking great as always Rick!  Wanna see the final q-views!

 

Kat

post #4 of 20
Thread Starter 

Just turned on the rear fan.

 

post #5 of 20

Looking tasty!

post #6 of 20

Lookin mighty tasty there Rick.

post #7 of 20
Thread Starter 

Couple days in the fridge then a vac bag.

 

 

 

post #8 of 20

Those look great!

 

drool.gif

post #9 of 20
Those look Awesome Rick!!!!
post #10 of 20
Thread Starter 

Pepperoni Lincoln logs

 

post #11 of 20

drool.gif.....that "wood pile" is MINE!!!!!

 

Kat

post #12 of 20

Those look awseome! 

post #13 of 20

I'm probably going to regret this, but............."Some ECA" ???

post #14 of 20
Thread Starter 
Quote:
Originally Posted by id2nv2nj2ca View Post

I'm probably going to regret this, but............."Some ECA" ???


Encapsulated Citric Acid

ECA

post #15 of 20
Quote:
Originally Posted by nepas View Post


Encapsulated Citric Acid

ECA

Cool, I don't regret asking, because I have never heard of that before. Thank you.

post #16 of 20
Thread Starter 
Quote:
Originally Posted by id2nv2nj2ca View Post

Cool, I don't regret asking, because I have never heard of that before. Thank you.

http://www.sausagemaker.com/14800encapsulatedcitricacid.aspx

post #17 of 20
Thread Starter 

Pepperoni sticks vac bagged and ready for the bbq.

 

 

 

I ate a few of em

post #18 of 20
Quote:
Originally Posted by nepas View Post

Pepperoni Lincoln logs

 

You have to much time on your hands....lol   They look great !

post #19 of 20

Care to share your recipe and where some of the ingredients come from?

 

I haven't done a pepperoni or any snack stick before and I'm planning to soon. First batch will be small and I'll likely only use a Kitchen Aid extension for the time being to see how much I enjoy the process. Thanks.

post #20 of 20
Thread Starter 
Quote:
Originally Posted by ATS32 View Post

Care to share your recipe and where some of the ingredients come from?

 

I haven't done a pepperoni or any snack stick before and I'm planning to soon. First batch will be small and I'll likely only use a Kitchen Aid extension for the time being to see how much I enjoy the process. Thanks.


Cant really help you on this pepperoni recipe. The mix was one i had in a jar on my sausage shelf.

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