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First time pepperoni sticks

post #1 of 12
Thread Starter 

OK all, I trying something new tomorrow and I probably need more help than I think I need.  I've done lots of ribs, chicken, pork, brisket etc, but I've never done pepperoni sticks.  I've converted my first box smoker originally wood fired to propane fired so I can control heat better.  I've been playing with it today to get a feel for how it will heat.  I bought a box of seasoning mix with cure and casings from Cabelas.  I plan on doing about 10 lbs of meat.  Thinking about 70% beef and 30% pork shoulder.  The instructions say to put meat in a 100 degree preheated smoker for 1 hour, then raise the temp to 125 degrees with wood chips for smoke (obviously!) for 5 hrs, then raise to 170 degrees, shut dampers and turn off heat and cool to 100 degrees.  My smoker is not insulated so I will lose heat fast after I turn it off. 

 

Any advice will be appreciated. 

 

If I can figure it out, I'll include photos.  Sadly, I'm not too tech savy. 

post #2 of 12
I would run the final temp to 150 ish and in 24 hours, all will be done.... If not, steam to finished temp.... Personally, I think anything over 150 will cause fat out...
Below is a pasteurization table.....

EDIT: FWIW, I will add an hour or more to the time listed below... If my links are at 145 for instance, I will hold them there for maybe 1.5 to 2 hours.. JUST TO BE SAFE .......


Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)

130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
Edited by DaveOmak - 11/29/14 at 3:20pm
post #3 of 12

Yep, agree with Dave.....150 IT is plenty and there will be some carry over. I also like the blending of meats...I just did another batch of all beef and without tasting it I'm already critical of how it looks after a night in the reefer......grrrrrr.......Willie

post #4 of 12
Thread Starter 
Ok. Here's a few pics of my pepperoni sticks

This is after my son and I got the casings stuffed

This is putting them in the smoker

This is after 3 hrs at about 130 degrees


I'll post more pics later
post #5 of 12

Looks good so far how did they come out?? 

 

DS 

post #6 of 12
Thread Starter 
Sorry for the delay getting back to everybody about how my pepperoni sticks went this weekend. The flavor of the sticks was pretty decent could use a bit more heat there a little bland in that way. One thing I didn't like is the collagen casings that I used seem to be a little tough. They were the ones that were included in the kit from Cabela's. Does anybody have a suggestion as to what casings would be better? Here's my picture of the finished product.
post #7 of 12
Were they edible collagen casings ???? I bought some from Butcher Packer and they were very good.... very thin... very edible...
I have read other threads about "KIT" casings.... I'm beginning to think they are not good... Spend the money on good casings...
post #8 of 12
Thread Starter 
Nothing on the packaging says the casings are not edible or to remove before eating so I assume they are edible. Talked to a friend of mine yesterday and he suggested Michlitch spice company in Spokane. Has anyone dealt with them before. Looking on their website, they have a lot of stuff related to sausage making and meat related products. The casings they show look like the ones I used but I don't know for sure if they are.

On a side note, I am smoking 40 lbs of tri-tip on Thurs. I'll take some pics of my pit and meat.
post #9 of 12
They casings might improve some after you let them dry out in the frig for a day or two.....if they last that long ;).
Good looks sticks Woggie!!!!
post #10 of 12
Quote:
Originally Posted by Woggie68 View Post

Nothing on the packaging says the casings are not edible or to remove before eating so I assume they are edible. Talked to a friend of mine yesterday and he suggested Michlitch spice company in Spokane. Has anyone dealt with them before. Looking on their website, they have a lot of stuff related to sausage making and meat related products. The casings they show look like the ones I used but I don't know for sure if they are.

On a side note, I am smoking 40 lbs of tri-tip on Thurs. I'll take some pics of my pit and meat.

I have bought stuff from Michitch's and they are a good outfit....
post #11 of 12
Quote:
Originally Posted by DaveOmak View Post


I have bought stuff from Michitch's and they are a good outfit....

Yep Me too, very good service and if you want more heat try they Jalapeno pepper snack sticks they are great. 

 

A full smoker is a happy smoker 

 

DS 

post #12 of 12
Thread Starter 

Thank for he advice guys.  Probably b a couple weeks now till I have a free day on a weekend to smoke again. 

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