How do u make pepperoni sticks?

[motolife313]

Never tried and just ate a pepperoni stick that was really good and would like to try my own. There spendy from the store. So how do U make them and what temps and how long? Thanks

 

[wbf610]

I think bearcarver has a tutorial in his thread somewhere.

 

[motolife313]

Do you cure the meat like bacon?

 

[motocrash]

moto,here's a little bit of reading
https://www.smokingmeatforums.com/search/2790549/?q=Pepperoni+sticks&o=relevance&c[node]=130

 

[TomKnollRFV]

https://www.smokingmeatforums.com/threads/unstuffed-smoked-beef-pepperoni-sticks-with-qview.95395/

These are awesome and you don't need a jerky gun/stuffer or casings. I upped mine a bit in heat and garlic. I actually want to use a similiar thing, but add a pound of high temp bleu cheese now. I think I might use my smoker for sausage then actual normal meal stuff. But If you lack equipment; follow bear's thing. Mine were more like breakfast sausage thick and I used them as a meal time protein and a snack.

 

[foamheart]

I did these a couple a weeks ago and didn't hear any complaints.

https://www.smokingmeatforums.com/threads/pepperoni-stix-foamheart.275595/

 

[TomKnollRFV]

And Foam has a way to go for if you wanna use casings :)

 

[raselkirk]

I don't have a casing stuffer (yet), can cheescloth be used? I made summer sausage in the oven using this as a casing years back and it was pretty good...

Russ

 

[TomKnollRFV]

I don't have a casing stuffer (yet), can cheescloth be used? I made summer sausage in the oven using this as a casing years back and it was pretty good...

Russ

I actually did summer sausage with a cheap jerky gun. The 1 1/2 inch casings aren't a problem with it. I just recently <as in a few days ago> got this stuffer off Amazon via a friend-
I just ran 10 pounds of sausage through it with no problems if you need some thing cheap and functional!

I literally picked up a 16 dollar Jerky gun from Fleet Farm <Of which I suspect half the cost was the jerky seasoning and cure mix it had>. I've made about 15 pounds of summer sausage and pepperoni <Like for pizzas>. I wouldn't want to doing any thing with edible casings on it. Be Forewarned when doing 6-7 pounds of summer sausage at a time with one; your hand and forearm will ache.

 

[raselkirk]

Hmmm, I've got a jerky shooter with round and flat tips. The round tip is maybe 1/2" ID, do you remove the end completely and just use the barrel? That would be around 2". Agreed on the "labor", if my meat mix is too dry, it's pretty hard pushin'. In fact, I've cupped the flat washers a few times!

Russ

 

[TomKnollRFV]

Hmmm, I've got a jerky shooter with round and flat tips. The round tip is maybe 1/2" ID, do you remove the end completely and just use the barrel? That would be around 2". Agreed on the "labor", if my meat mix is too dry, it's pretty hard pushin'. In fact, I've cupped the flat washers a few times!

Russ

https://www.lemproducts.com/product/mahogany-unprinted-fibrous-casings/sausage-casings I used the 1 1/2 inch versions of these <Which I plan to get a bigger version just because it does make pretty much pizza sized pepperoni, but I like my summer sausages bigger for sammiches>

I just slide it up and bunch it around the round tip. Works fine; You could probably do bigger collagen casings but the problem there is some how getting it all on etc. Also you probably don't want to put big chunky stuff in the mix, I put cranberries etc in a summer sausage mix as an experiment and uh. Well, it jammed up more then once and popped off the back or front lol.