Out Of Bounds Pepperoni Sticks

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BGKYSmoker

Nepas OTBS #242
Original poster
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Dec 25, 2010
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Rineyville, KY
Way outta bounds with this batch.

Not shown is 20mm sheep casings soaking in clean water with a big pinch of baking soda, and the fine grind garlic powder.

The meat is 3023g mixed cubed pork and ground chuck. WHAAAT Already ground?

Yup

Watch and learn kids. The black pepper is ground long pepper. (small glass jar)
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300ml cold filtered water and the dry which I will mix up good.
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Adding the mix with the water.
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Mix in real good, make sure all the meat is covered with the water/dry mix.
But wont the protein start to bind you say?
Yup.......Hey first time me/first time you.....LOL
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Now tie the bag and fridge for 1 or better 2 days.
The meat will get just bout frozen before I grind 2x

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Watching
Any reason you didn't course grind the pork before mixing with the beef mince and adding the dry ingredients? Just thinking you could, not necessarily should.
Pepperoni is on my low sodium radar screen
 
Got done.
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Had to cut so they hang better, smoker kinda made them hang weird.
Did take a taste, to me they needed something but my wife said taste like pepperoni to me. Better cut pic later today.

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