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Pepperoni Snack Stix

post #1 of 16
Thread Starter 
With hunting season here I need to re-stock my snack stix supply. So this past weekend I did about 8 lbs worth and used the recipe out of Rytek Kutas - Great Sausage Recipes and Meat curing for cooked Pepperoni. I used beef chuck and pork butt about 50/50 and stuffed into sheep casing.

I let them cure over night in the fridge and then onto the smoker. Started out at 130o for a couple of hours to dry then bumped it up to 150o with hickory.

Bumped it up to 170o to bring the internal temp up to 152o then into a ice water bath to cool and then hung up to bloom.

Did they ever bloom. You can see the difference in the color.

The taste was pretty good but I think the anise is a little on the strong side and I think these sausages texture will benefit by drying out some so they are now hanging in my beer fridge with a wet towel to keep the humidity up. I'll let them stay in that environment for about and week and see what gives.

I'll post final pics and thoughts when they finish drying.

post #2 of 16
Looks awesome to me! I got to get mine done too! I got the pork trim the other day, now all I got to do is get busy.I'm gonna do up 12.5#s of Venison snack sticks. Hopefully this week I can get them done.

post #3 of 16
Man those look awesome there Icruzen. You did a nice job on those sticks of goodness.
post #4 of 16
Thanks for this.....Look forward to your observationsPDT_Armataz_01_37.gif
post #5 of 16
Looks nice, Thanks for the report, anxiously awaiting the outcome.
post #6 of 16
That's what I call a bloom! They look great Lou and I bet they taste as good as they look too!
post #7 of 16
they look real good-nice job there.
post #8 of 16
Awesome looking Pepperoni you have there...
post #9 of 16
Great looking stix. You got me thinking my supply is getting low. I just butchered a burger bull............
post #10 of 16

Is that gas or electric smoker?
post #11 of 16
How long did you hang them to bloom, if you don't mind me asking?

post #12 of 16
Thread Starter 
The smoker is a propane GOSM with a needle valve mod to obtain lower temps and I let them hang about 6 hours for the bloom. Not that it takes that long but I fell asleep.
post #13 of 16
Lou, they look fantastic!
Thank you for reminding me that deer season is right around the corner. lol I need to get busy and make some snacks or just come up there and hunt with you! biggrin.gif
post #14 of 16
It's really does my heart good to know that I'm not the only one out there that has done that!
post #15 of 16
Those do look ab fab. I made the same recipe this past weekend, 5lb batch, and I agree re: additional drying. I didn't have any ground Anise though, so I took seed and sort of mashed it some with a mortar and pestel, and it wasn't too licorice-ish.

Have you ever tried the smoked 19mm colligen cases (avail through The Sausage Maker, etc)? I still get a little unevenness in colouring and bloom, though it is much improved over my initial attempts, and I think I have it narrowed down to uneven heating/smoke in my MES 30" (electric), or the synthetic cases. I've never tried sheep casings, how are they compared to hog as far as handling goes? More delicate?


post #16 of 16
Thread Starter 

Without a doubt the sheeps casings are more delicate than hog casings and blow outs occur easier but the same holds true whith the finished product, a much more tender casing and it just eats better.

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