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

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jrod62

Smoking Guru
Original poster
OTBS Member
Group Lead
Jun 13, 2011
5,010
41
New Athens IL
got to try out the new stuffer . so pepperoni sticks and some hot sticks both with cheese in them.

and also maple breakfast sausage.

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made 5lbs of both the pepperoni and hot sticks

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made 8 lbs of the maple sausage

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

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starting of the pepperoni

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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.

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first layer

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2 layers

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now 3 layers

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side view

 
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made the breakfast sausage while the sticks was on the smoker

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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.

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here it is ready for the foil

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

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thanks for looking
 
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
 
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


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:
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


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
will have to try this one to
 
Looks like it was a great day and some awesome sticks 
 
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
 
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.

Rich
 
 
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.

Rich

 

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