Beef Pepperoni snack sticks

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Feb 2, 2011
Tacoma, Washington
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: is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads