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pepperoni sticks

post #1 of 3
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Hi guys i want to make some pepperoni snack sticks out of elk meat. I dont know what kind of casing to get. I want to make the sticks that are 1/2 inch in diameter or so. I have read a little about it but get somewhat confused. Can you recommend a casing?  Do i soak that casing? Some say soak it others say dont soak. I have read before you put in smoker hang till casing is dry to touch before putting in smoker. If i dont soak them do  I still hang to dry to touch before smoking. And what about blooming them do i put in ice water when done smoking or just let air dry? Thanks for the help. Its only taking me 3 years to get a elk to do this so i dont want to mess any of it up.

post #2 of 3

This is "Bearcarvers" recipe that I have used many times. You don't need casing, was pretty simple and everyone has enjoyed them.

 

http://www.smokingmeatforums.com/t/95395/unstuffed-smoked-beef-pepperoni-sticks-with-qview

 

On Edit: I have done mine with both elk and deer and I added 20% ground pork. I did one batch with straight venison and they were too dry for me.

post #3 of 3
Quote:
Originally Posted by tango View Post
 

Hi guys i want to make some pepperoni snack sticks out of elk meat. I dont know what kind of casing to get. I want to make the sticks that are 1/2 inch in diameter or so. I have read a little about it but get somewhat confused. Can you recommend a casing?  Do i soak that casing? Some say soak it others say dont soak. I have read before you put in smoker hang till casing is dry to touch before putting in smoker. If i dont soak them do  I still hang to dry to touch before smoking. And what about blooming them do i put in ice water when done smoking or just let air dry? Thanks for the help. Its only taking me 3 years to get a elk to do this so i dont want to mess any of it up.

Hi guys i want to make some pepperoni snack sticks out of elk meat. I dont know what kind of casing to get. I want to make the sticks that are 1/2 inch in diameter or so.

I use a 22mm collagen casing for snack sticks they are close to 1/2"

No soaking for the casing.

Hang them in the fridge after stuffing helps with the curing and drying.

I let them cool without doing a ice bath.

 

What ever your recipe is are you going to add any fat? You can look up beef sticks use that recipe with the proper amount of cure.

Hope this helps

Congrats on taking an Elk

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