pepperoni snack sticks, hot snack sticks, Maple breakfast sausage.

Discussion in 'Sausage' started by jrod62, Jan 28, 2012.

  1. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    got to try out the new stuffer . so pepperoni sticks and some hot sticks both with cheese in them.

    and also maple breakfast sausage.


    made 5lbs of both the pepperoni and hot sticks


    made 8 lbs of the maple sausage




    the stuffer is a 7 lbs . here its fill with 5lbs of meat


    starting of the pepperoni



    I need a smoke house bad !!!! well got to work with what you got so going with 3 layers so I can get them all on

    at same time.


    first layer


    2 layers


    now 3 layers


    side view


    made the breakfast sausage while the sticks was on the smoker


    wife wanted pulled pork for supper so here the last one I got for .99lbs  (just pickup 3 more butts today for $1.29lbs).

    had to fire up the little smoker since my bigger one was filled with the sticks.


    here it is ready for the foil


    sticks all done , now for the bath to cool them down.


    thanks for looking
  2. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Great looking sticks!!!!  Nice Job!!  I haven't tried the pepperonni from hi mountain yet.  What did you think of it?  Would you use it again??

  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    thanks , its not bad.   I will add more season per lbs then they say to use.

      going to try SmokinAl "spicy pepperoni" recipe next time
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Yeah I was going to try that one next!  I just made this one and it turned out pretty good!! (another members recipe)

    For 5 lb

    4 lbs lean beef

    1 lb ground pork

    1 tsp cure #1

    2.5 Tbs non iodized salt. I used pure salt for sausage makers.

    2 oz dark brown sugar

    1 Tbs cayenne or more to taste

    1/2 Tbs white pepper

    2 1/4 Tbs dextrose

    1 Tbs granulated garlic

    1.5 Tbs ground mustard

    2.5 TBSP Crushed fennel seed

    1/2 TSP Allspice

    1 cup water

    1 cup non fat dry milk
    Last edited: Jan 28, 2012
  5. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    will have to try this one to
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice looking sticks...................[​IMG]

  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like it was a great day and some awesome sticks 
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks great! The sticks look awesome!
  9. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    thanks Joe.

    thanks, it was a fun day !!!

    Thanks Al. the sticks taste great with the cheese in them
  10. I Have used both the High Mountain and the LEM pepperoni  mix's.

    For my money I like the LEM spicy hot stix the best, The High mountain just didn't seem to give the bite that all my friends and I like.

    I recently made up 15 ounds of pepperoni with the high mountain spicy mix and I even added 1 teaspoon of cayanne pepper to it, and still very mild.

    Also I want to add this as a comment and a question. Using the high mountain for that 15 pounds, I did my mixing in my 20 Cabela's meat mixer, I used 10 pounds of ground Deer meat and 5 pounds of ground pork butt. during and after the mix, the whole inside of my meat mixer was coated with yellow fat. The next day when I had to add water to this mix to get it soft enough to stuffer with my Dakotah stuffer, I hand mixed the mixture with my hands, and my hands were coated with yellow fat.

    That same day I mixed up 25 pounds of pepperoni using 15 pounds of the very same Ground Deer meat and 10 Pounds of the very same ground pork butt. No coating of fat inside my meat mixer and when I hand mixed to thin it down for stuffing, I never got that coating on my hands either.

    Also, when I stuffed the high mountain mixture, I got goblets of fat and at times the whole casing would be a plug of fat 1/4" long inside the 21 mm casing. Much Much fat in all the high mountan mixed stix.

    As I said before, All the deer meat came from the same animal and butcher shop, All the pork butt came in the same package. When I stuffed the mixture that was mixed with LEM seasoning, there was no seperated fat at all. The texture of the finished product was nicer, flavor was better and The bite was good and I didn't add any cayanne pepper to the LEM Mix.

    I smoked these 2 batchs 1 day after the other, I used Maple pellets in my AMSNP for both batchs, I smoked them both to the same IT using the same digital thermameter each time.

    Has anybody else had any experience's such as this?

    Thanks, Rich
  11. sprky

    sprky Master of the Pit OTBS Member

    Sticks [​IMG]  very nice job
  12. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

  13. johnnie walker

    johnnie walker Smoking Fanatic

    The sticks and the breakfast links look good. [​IMG]
  14. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Thanks. They turn out good .
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

    What a great post the sticks and the sausage looks amazing .[​IMG]
  16. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Thanks Ahron .
  17. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice sticks.

    Maple is my favorite sausage for breakfast!

  18. Hi Jrod, if you get the opportunity to get your hands on some LEM spicy sticks, give it a try, I have used the Hi Mountain also but found I like the LEM spicy sticks way better. If you like a little more kick, I have added a bit of cayanne pepper to the mix and it really brings out the flavor.

  19. I should have said, LEM spicy stick seasoning mix
  20. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Thanks, i will have to give the LEM spicy mix a try

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