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chicken pepperoni

post #1 of 13
Thread Starter 
Looking for ideas and recipes on making chicken pepperoni snack sticks. My local smokehouse makes a really good chikpep but i dont think they will part with the how to and were fors. Do you finish at a higher temp than other sausages because its poultry?icon_question.gif
post #2 of 13
Bumping this back up, interested in any answers cause that sounds tasty!
post #3 of 13
I got the High Mnt. and I think it need more pepper flake, I did some (I know no qview it did'nt happen) Beef sticks and thay were good,got the sweet/hot, same thing you gotta tweek to your tast. But I think it's a good start point if you're like me and don't have a lot of experince with rubs and spices.....
post #4 of 13
Now that thought of chicken pepperoni does hit a never and it sounds interesting too. I might have to look something up with this one.
post #5 of 13
Bustin, I know which smokehouse you are talking about & their chicken pepperoni is very good. I have been wanting to try making it also. Maybe I will give it a shot this week, if I get the time.
post #6 of 13
I have made chicken sausages before as well as beef/pork snack sticks. I like the idea of chicken snack sticks. I would definitely finish off at a higher temp, say 170 , especially if using dark meat. I have my own recipe for snack sticks that is kind of a "fusion" recipe that I put together from different recipes I found on the net. I'm sure you could use pre-packaged seasonings as well.

Let us know how it comes out.
post #7 of 13
Thread Starter 
I gave it a shot over the weekend. I used the high mountain summer sausage mix. Mis-guesstimated the meat weight. Came out to salty. Added extra black pepper but could of used some red pepper flake. Im gunna have to invest in a scale. Took it to 165 internal temp. seamed a little dry. might have to add more fat or something. I found my grandmothers recipe for venison summer sausage, gunna give that a shot next time around. It called for grinding in some bacon. Should convert well for snacksticks.
post #8 of 13
Shame the chicken pepperoni didn't come out like you hoped, keep at it. I'm interested in this one.
Good luck with your Grandmothers sausage recipe, keep us updated when you do that one!
post #9 of 13
did you use white or dark meat? I use boneless thighs from Sam's Club for my chicken sausasges. I always add a little pork fat or even some bacon to help with the dryness problem.
post #10 of 13
Thread Starter 
used white meat. added pork butt.
post #11 of 13
So here's the problem. Fat will be rendering out of your snack stick starting at about 150 to 155. So the problem lays with how to keep the fat from rendering out of the sticks without the dangers of undercooking the chicken. I am certainly interested in the answer if someone has it.
post #12 of 13
I use a mix of white and dark for chicken or turkey roll. I save the chunks of fat from whole chickens I've cut up and add that. Also chicken broth and semolina flour. I smoke at 150 for about an hour and a half and finish at 170-175 till internal of 160. .
post #13 of 13
Thread Starter 
jerseyhunter, that sounds like something im gunna try. thanx
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