Ref; Sausage Maker Pepperoni Sticks

[TomKnollRFV]

Alright my smoker is back to working <or near too...the control panel doesn't light up so well, gotta press super hard on the buttons. No biggie, I only use the wireless remote any how!>..and I had recently met up with two guys from Wisconsin for dinner, right here from SMF! <
klutzyspuds and CombatBarbecue


Thus after Klutzy showed off some of the venison snack sticks he made I decided to get out the pepperoni blend I got from The Sausage Maker and break in the newly restored MES with a run. Mistakes were made. Peachey tipped me off that I ran to hot for this sort of thing, Pushing it to 170 was a mistake, I should have never gone over 160f. Now I know! Also I suck at stuffing casings. The ones in casing will be used for actual pepperoni on a homemade pizza some day! Or..end up just eaten, who knows.

The actual blend to me is a bit tame, I like far more garlic and red pepper in my pepperoni snack sticks, but it's a good starter point. I'll have to work out a ratio for the next time of what I add. I might add a touch of sugar in, help reduce how salty it can be. Though I think that was more a byproduct of needing to mix it better.

No idea why the text changed like that..oh well!

 

[CombatBarbecue]

Wish this weather would cooperate so I could fire up the stick burner!! We are definitely going to have to get together again and bring some of our own flavors next time! When it's warmer of course hah.

 

[TomKnollRFV]

That we will! Or at least if it ever goes above freezing..!

 

[SmokinAl]

It may be ugly, but I bet it tasted good!
Al

 

[gary s]

I love those things

Gary

 

[Beaverdam213]

Alright my smoker is back to working <or near too...the control panel doesn't light up so well, gotta press super hard on the buttons. No biggie, I only use the wireless remote any how!>..and I had recently met up with two guys from Wisconsin for dinner, right here from SMF! <
klutzyspuds and CombatBarbecue
https://www.smokingmeatforums.com/members/combatbarbecue.212534/
https://www.smokingmeatforums.com/members/combatbarbecue.212534/
Thus after Klutzy showed off some of the venison snack sticks he made I decided to get out the pepperoni blend I got from The Sausage Maker and break in the newly restored MES with a run. Mistakes were made. Peachey tipped me off that I ran to hot for this sort of thing, Pushing it to 170 was a mistake, I should have never gone over 160f. Now I know! Also I suck at stuffing casings. The ones in casing will be used for actual pepperoni on a homemade pizza some day! Or..end up just eaten, who knows.

The actual blend to me is a bit tame, I like far more garlic and red pepper in my pepperoni snack sticks, but it's a good starter point. I'll have to work out a ratio for the next time of what I add. I might add a touch of sugar in, help reduce how salty it can be. Though I think that was more a byproduct of needing to mix it better.

No idea why the text changed like that..oh well!

I am new to making pepperoni and am going to start my first batch. I have several questions:

1. If I want the final width of the pepperoni sticks to be 19 mm, do I start with a larger sized casing? like a 21 mm?
2. I have seen a lot of different final internal temps mentioned. I don’t like my pepperoni too dry. From a food safety standpoint, as long as the final IT is a minimum of 145°, is that okay?
3. For moistness, I see a lot of people add water or wine, what ratio would use for adding water?
4. In regards to a recipe using sugar, why use dextrose vs regular sugar?
5. How long should you cure? I see people curing for 24 hours up to 3-5 days.
6. Would you recommend hanging the pepperoni with just heat for 1-2 hours before smoking?
7. How long do you let the pepperoni “bloom” before placing into the fridge?
8. What casing would you recommend for something that’s easy to bite into?...not overly tough.

Any advice would be much appreciated.

I prefer pepperoni that is a little moist vs dry with a size of 19 mm and the casing to be pretty easy to chew. I am going to “hot smoke” not “cold smoke.”

Carson

 

[TomKnollRFV]

Let me see what I can do to help Carson..

I'd suggest for 19mm to use 19mm casing, as far as I know, it just sort of shrinks to that size as you smoke/bake/insert method here.

145f is the minimum safe temp, personally I always go a bit higher, just to make sure every part is infact, at the safe minimum temp. If I was using say wild boar, I'd most definitely hold it longer in a smoker out of paranoia.

Most recipes will include the ratio of liquid you add, I've only worked using recipes, you'd need to comb on through the forums for people who invent their own. I just copycat a master my self. I think alot of it has to do with a rough feel. Sort of like how you add liquid to a meatloaf. Sort of the same ratios <at least for my meatloaf it sure seems like it?>

I really have no idea on the sugar thing!

Two to three days seems the longest I go. It's a matter of space and the weather behaving. I wouldn't go under 24 hours.

I don't hang with smoke, the moment it goes in my smoker, it's getting hot smoked. This is a matter of personal preference and me not wanting to take risks, even when I know it's fine to do it other ways.

I let my product bloom a few hours on my kitchen table before it ends up in the fridge. Two hours maybe, not much more. Less if it's very warm out.

As for casings.. alot of people will say use all natural casings, and I heartily agree, if you have them, and the knowledge about them etc. I use Collagen casings.

Sorry Carson. I'm not am aster of this stuff :)

 

[BGKYSmoker]

Yup
I need some them.