Search results for query: Pepperoni sticks

Need some advice. Im low on ECA for the pepperoni sticks. Am I good to grind, mix seasoning and cure and let sit in fridge overnight and then stuff tomorrow morning when I get the ECA and smoke immediately?

Wow what a week it's been. Still recovering and dealing with this. Wife did a good job finishing up. The pepperoni and cheese sticks are the first snack stick ive truly liked. Delicious. Kielbasa and summer sausage good as usual. Also did 10lbs or brown sugar maple and 10lbs of country sausage...

Jam packed. Got the smoker tub set on the bottom and smoking we go. Venison summer sausage on the Left (3 links jalapeño/cheddar and 3 links jalapeno/pepper jack/3 pepper) In the middle is kielbasa links On the R is pepperoni sticks 3/4 has cheddar and pepeprjack.

Yes, you are good to do that. That is the way it was traditionally done. You will get a better cure color and bind doing this as well.

Seem like this is becoming a annual thing for me. I have a bunch of venison to grind with some summer sausage to make. About 10months ago I got pork shoulder for $0.59/lb. Stocked up quite a bit and thats what ill be using for my other sausage. I normally make my own seasoning, although I...

Do you like pepperoni sticks? Or we can go Polish and do Kabanosy.

pepperoni, polish, kubi, any kind. I do not have a grinder, but my wife does have a kitchen aid mixer if I be nice to her she may lend it to me after purchasing a grinder/stuffer attachment. BUT I have a jerky gun I have made breakfast sausage with before and they turned out descent. Just had to...

Rafter have to give shout for the elk pepperoni sticks you shared, holy smokes those things are tasty!!!!

Glad you enjoyed them bud… the least we could do is some sticks for a thank you!

Heck Brian , grind some pork and use that pepperoni formula from Rick . Then run some uncased sticks . Smoke them or cook in the oven .

Is this the recipe and process? If so, I do have a conversion in my notes if that's helpful: Per 1000g of meat (Half Beef Chuck, Half Pork Sirloin) 2.5g cure #1 15g salt 1g pepper 1g white pepper 2.5g mustard seed whole 0.5g fennel seed 2g red pepper flakes 1g garlic powder 1g sugar 3g paprika...

Playing in the smokehouse a little today with some pepperoni sticks. These are 16mm. At about 1.5Kg. Half pork half beef. ECA is on board.

Dried cherry and cranberry. I used kinders all purpose rub and Weber bbq rub along with more salt and pink cure number 1. U can put a ton of peppers and seasoning in snack sticks. 1 pound jalapeño per 10 pounds of pepperoni is a mild heat. And I put the seeds in. Grinded twice with the 10mm plate.

I am planing on making venison pepperoni sticks and my recipe calls for non fat dry milk which I don't have. I have fermento, citric acid, soy protein concentrate but not dry milk powder. Can I just substitute milk instead of the water?

For what it's worth, I think you can achieve something delicious and very pepperoni-like without fermentation. That's primarily what I do with my snack sticks. So I wouldn't let fermentation dissuade you from this awesome idea! Definitely agree with sous vide at that diameter. I'd probably...

Yup . I don't cover SS chubs . Let it hang at room temp for an hour or so before going into the smoker . Starts the warm up . Yes . This started after I was storing chubs in a ziplock bag . Outside was getting sticking after just a week . Local meat cutter told me to store it in paper . I had...

Looks good to me. I have a few pepperoni sticks smoking as I type.

When I make BGKY's pepperoni snack sticks I wrap them in UNCOATED butchers paper and leave them in the fridge for a week or so. They dry out really nicely. It's a tip I picked up here after surfing the boards a bunch regarding packaging. I can't recall which one of these fine members provided...

Looks Great. I like to change up my pepperoni sticks and add some rehydrated onion, parmesan cheese and some dry tomato soup tot he mix and make pizza sticks. Sooooo good too.

I did use a few pounds of pork shoulder, rubs I used, really liked the kc bbq and the kinders on the far left, brisket at the bottom and 2 pork belly’s for future pepperoni and pork shoulder at the top. Boneless. I’m not the best at taking the bone out. Got it for a steal too. 1.79 a pound...