Well decided to make up another batch of Bear Pepperoni and decided to also make some snack sticks as I only had enough Pepperoni Seasoning left to do 6 lbs.
Meat mixture consisted of:
7 lbs Black Bear
5 lbs pork shoulder
2 lbs Fatty pork.
Used Sausage Maker Pepperoni seasoning with soy protein powder.
Legs old Plantation Snack Stick seasoning with non-fat dry milk added.
Cure #1 added to the mixes with water.
3 bricks of Sharp Cheddar Cheese (I wanted extra cheesy this time).
Natural 32 mm hog casings for the Pepperoni and 19mm cologen for the sticks.
Normal process. Grind through course plate twice with seasoning added between mixes. Stuff and in the fridge overnight. Next day into my MES Analog with PID set at 110 for an hour or so to dry. Bumped 10 degrees every hour to a max temp of 175. Smoke was applied with my AMNPS and apple pellets.
Half the Pepperoni dried in a brown paper bag for 5 days and the rest is gonna go another 5-7 to really harden up.
Picture time!!
Meat mixture consisted of:
7 lbs Black Bear
5 lbs pork shoulder
2 lbs Fatty pork.
Used Sausage Maker Pepperoni seasoning with soy protein powder.
Legs old Plantation Snack Stick seasoning with non-fat dry milk added.
Cure #1 added to the mixes with water.
3 bricks of Sharp Cheddar Cheese (I wanted extra cheesy this time).
Natural 32 mm hog casings for the Pepperoni and 19mm cologen for the sticks.
Normal process. Grind through course plate twice with seasoning added between mixes. Stuff and in the fridge overnight. Next day into my MES Analog with PID set at 110 for an hour or so to dry. Bumped 10 degrees every hour to a max temp of 175. Smoke was applied with my AMNPS and apple pellets.
Half the Pepperoni dried in a brown paper bag for 5 days and the rest is gonna go another 5-7 to really harden up.
Picture time!!