or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Late Day Smoke of Beef Pepperoni Sticks
New Posts  All Forums:Forum Nav:

Late Day Smoke of Beef Pepperoni Sticks

post #1 of 8
Thread Starter 

I did a late-day smoke of beef pepperoni sticks yesterday that ended around midnight.  I followed Bearcarver's recipe for unstuffed beef pepperoni sticks with one exception....no anise!  Replaced the anise with a couple tsp of ground cayenne pepper.  Anyway, here's some pics of the adventure.....

 

Mixed all ingredients in with 5 lbs of ground beef (see bearcraver's recipe) and let it cure over night.  Next day, I did the rolling pin and saran wrap method to make the sticks.  Got 43 sticks out of my mixture.

 

Pepsticks01.jpg

 

Pepsticks02.jpg

 

Next night, I fired up the smoker to 180 degrees and got a good smoke rolling with apple wood chips......

 

Pepsticks03.jpg

 

Put on the pepperoni sticks and checked them after about 1.5 hours.....I maintained 180 degrees for the 4 hours and smoked heavily with apple wood throughout.

 

Pepsticks04.jpg

 

Removed the sticks and fridged overnight.....this is next day during processing.  Obviously, the yield was much less at this point due to a lot of sampling that took place.  Hey, can't serve substandard stuff to my family and friends!

 

Pepsticks05.jpg

 

Pepsticks06.jpg

 

I cut them into approximately 1 inch bite-sized pieces and got out the food saver......

 

Pepsticks7.jpg

 

And that's about it.  This is my first post with pics, so critiques are welcome!

post #2 of 8

wow - those look great...I'll have to try making them sometime in the near future

post #3 of 8

looks really great.  might have to try that soon.  maybe with some venison. 

post #4 of 8

It looks good and I would like to know how you liked it thou. To me it doesn't look very red in color. I have been wanting to do somemore pepperoni too.

post #5 of 8

Those look great PA Steeler Fan!

They also look very familiar--LOL.

I don't know what that anise was in there for anyway. I might lose it on my next batch too. I don't think I'll miss it. 

 

I don't like to cut them into bite-sized pieces, because of the ends drying up a little more than the middles.

Doesn't mean my way is best.

 

Thanks for showing,

Bearcarver

post #6 of 8
Thread Starter 

mballi.....they taste awesome and the texture is great but you're right, the color of the finished product was a little dark.  You can see in the pic of the sticks on the smoker, that they had a nice reddish color at about half way through the smoke.  I think I had the temp too high.  Next time, I'll try a little lower temp and little longer smoke.  Can't do the graduated temp method like Bearcarver because getting that type of temp control out of my ECB is more than I want to tackle.  When I dumped the charcoal pan the next day, I found a stick that rolled off the lower rack during the smoke....that one was REALLLY dark!!!

 

Bearcarver....I never thought of the ends drying out, but I hope the vacuum sealing helps prevent some of that.  Great advice for next time, though....I'll probably leave them in sticks.  Thanks!

 

Well, I'm off to open up a pack of pepperoni and watch some Sunday Night Football!!

post #7 of 8
I need to get that recipe that looks great
post #8 of 8
Quote:
Originally Posted by pasteelerfan View Post

 

Bearcarver....I never thought of the ends drying out, but I hope the vacuum sealing helps prevent some of that.  Great advice for next time, though....I'll probably leave them in sticks.  Thanks!

 


PSF,

I'm sure you'll be alright in the freezer. I mainly meant drying after you open the pack. I have to keep my weight down, because of my BP, so I pick at my beef sticks. You'll probably eat the 2 sticks you have in short time, so no time to dry up. I might nurse a pair of them for 3 days. 

 

Bear

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Late Day Smoke of Beef Pepperoni Sticks