Finally got a snack stick recipe that I love.
- Thread starter rich-
- Start date
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Yep, great looking stix. I'll give this a whirl after the Holidays....been wanting to do some stix in skins anyway. Thanks for posting and motivating.....Willie
palladini
Smoking Fanatic
I did copy this recipe to a word program and saved it. I have spent about two years trying to find a good recipe for pepperettes. In the new year, I will make this and see if it what I am looking for.
It seems you folks south of the border, in the USA either do not have pepperettes or they are called something different.
Pepperettes are about 4 to 6 inches long, done in sheep casings, do in no way taste like pepperoni, and are smoked and are usually very dry
It seems you folks south of the border, in the USA either do not have pepperettes or they are called something different.
Pepperettes are about 4 to 6 inches long, done in sheep casings, do in no way taste like pepperoni, and are smoked and are usually very dry
Last edited:
steevieg
Fire Starter
Those look fantastic and I will do a batch very soon, but can I leave the bowels out and use a bowl or two instead?
I started with Bear Carver's recipe for his Bear Loaf, and did several mods to it untill I have what I like for a very good flavored snack stick. Here is what I have come up with.
5 # ground meat or your choice
1 Tbls Blk Pepper
1 Tbls Red Pepper Flakes
1 Tbls Whole Mustard seed
1 Tbls Crushed Fennel
1 Tbls Crushed Anis
1 Tbls Garlic powder or granulated Garlic
1 Tbls Onion Powder or Granulated onion
1 Tbls M S G
2 Tbls Paprika
1 tsp Cayenne pepper or to taste
Mix all the above ingredients together in a separate
bowel
In a separate Bowel Mix
4 tsp Sea or Kosher salt
1 tsp Cure 1
2 1/2 oz Soy sauce
2 1/2 oz Worcestershire sauce
1 oz Liquid smoke
4 oz ice cold water
Then mix the below ingredients with the top ingredients and mix well, Until very sticky,
I went ahead and stuffed into 21 mm collagen casings and let bloom in fridge all night.
The next morning, put in 100 degree preheated smoker and left until casings were dry to the touch, Then I put my amzn-p in with 1 1/2 row of a blend of hickory, cherry and maple pellets & lit one end.
over the course of 8 hrs, I slowly increased the chamber heat but never going over 170 degrees until IT of stick hit 155 Degrees, at which time I cut the heat off and left hang in the smoker all night long, Nightly out door temp was right at 38 degrees.
In a brown paper bag & in the fridge till day after tomorrow, then will vac pak what left and freeze.
SteevieG, If you really feel you need to, you can substitute the bowels with bowls. I just can't be held responsible for the outcome of the product. LMAO
I never said I could spell, But I can sure make some a$$ kickin snack sticks.
Have a great New Year, and lotsa happy smoking.
Rich-
I never said I could spell, But I can sure make some a$$ kickin snack sticks.
Have a great New Year, and lotsa happy smoking.
Rich-
hellac
Newbie
more smoke
Newbie
Man those look amazing! What kind of casings? I used the 19 mm ac legg cologen casing and wasn't to impressed with them. Most just peel off. Not sure if those where the same as mine? Yours sure look very tasty!! Ill shoot you my address. LoL. Also, do they have a teriyaki flavor? My wife is asking me to make some teriyaki flavor and haven't seen a recipe for them yet.,.
You da' man
You da' man
rob sicc
Smoking Fanatic
This looks great. I will give it a try. Does anyone think it would be a problem if I used my jerky gun and dehydated it rather than use casing?
Also, I saw your comments on MSG. will it make a differentce if I leave it out? I would think as long as the cure#1 is used, everything should be safe, no?
Also, I saw your comments on MSG. will it make a differentce if I leave it out? I would think as long as the cure#1 is used, everything should be safe, no?
fished
Smoking Fanatic
First of all sorry for bringing up an older post. I have only been making sausage and sticks for about a year. Everyone likes my summer sausage, and they say my sticks are good too. I like the summer sausge but the sticks have been disappointing. I want to make the drier wrinkled sticks like yours and others I have seen, they look great. What is Amesphos, I have never heard that mentioned before. I just bought about 8 pounds of "value mixed pork cuts", looks kind of like portk steaks for $1.49 a pound. It's too hot in Texas this time of year to leave them in them in the smoker over night. How else could I achive that texture and dryness? Also how do you guys think they would be with high temp hot pepper cheese? Thanks for the help. This is great site.
I hope you are using cure #1 in the meat mix.... 1.1 gram per pound... or 1 tsp. per 5#'s..... If so, leaving the sticks in the smoker overnight is no problem.... I finish my sticks at 160 for 12 + hours.... that is after a couple hours drying time at 120 ish. and 6 hours or so of smoke at 140 ish..... total time is usually 24 hours in the smoker below 160 ish... Then let them air cool and the collagen casing will shrivel up and be wrinkled...
rob sicc
Smoking Fanatic
Is it bad to go 225 - 250 for these sticks? It sounds like you are defining cold smoke. is that correct? I really haven't started looking into cold smoking. I thought I should get comfortable with hot smoking firrst.
Yes it is bad to smoke the sticks at 225-250..... the fat will run out, form in pockets and the sticks will taste like sawdust... Smoke below 120 for a few hours then increase the smoker temp to 160 for the next 24 hours.... until the IT is about 145 for an hour or 2 or 3....
The combination of time and temperature will kill all normal bacteria etc... similar to sous vide.... where you can cook chicken to 135 deg. F as long as it has been at 135 for something like 16 hours.... heck I can't remember the exact time... someone here will let us know...
Cold smoking is "generally" between 50-70 deg. F..... Smoking meat is usually done between 50 and 140 deg. F..... higher than that and the fat starts to render out... Not good, for a good smoked product.... It's called "warm' smoking above 70-80 deg. F.... and Hot smoking when the fat starts to render... or something like that.....
http://www.meatsandsausages.com/meat-smoking/cold-smoking
cold smoking is easy..... turn the heat of and add smoke.... then turn the heat up and cook the meat....... an oven will do....
ameskimo1
Meat Mopper
Wow, glad you brought up the old post - those sticks sound fantastic and look even better!
Nicely done!
Nicely done!
fished
Smoking Fanatic
Thanks alot for the replys guys. That's just part of why I like this site. There are so many of you guys and ladies that are willing to help out. Just one more question what is Amesphos?
I have used it.... nepas uses it... so it has to be good....
http://store.theingredientstore.com/amesphos.aspx
jerky nut
Smoke Blower
Amesphos is name brand phosphate. It retains moisture and reduces shrinkage in your finished product. If you put it in your snack sticks they will stay firm and it doesn't affect the flavor at all.. You will end up with less weight loss also.:sausage:
laserdoc
Fire Starter
- Dec 23, 2014
- 31
- 10
How much amesphos to this 5 pound mix ? Also does anyone suggest adding a bit of powdered milk to this mix? And if so how much.
laserdoc
Fire Starter
- Dec 23, 2014
- 31
- 10
Thankyou for the info. Trying to understand all the %. Don't see where it tells me how much to use in a 5 pound mix. Maybe someone will chime in with the right amounts for 5 pounds
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