• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Beef Pepperoni snack sticks


Joined Feb 2, 2011
I just made my second attempt at making snack stick pepperoni. I ground my own beef, did my own seasoning, and mixed well.

I stuffed the meat mix into hog casing and put in my smoker at 145 degrees for approx. 6 hrs.

The flavor of my pepperoni is very good, but the casing is very tough. I did not do an ice water dunk when i removed the pepperoni from the smoker, Is that why my hog casing is so tough?

I should add, I did refrigerate my mixed meat for 48 hrs before I stuffed it into the casing, and I also soaked the casing for a good 30 minutes prior to stuffing.
Last edited:

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.