Roni Sticks

[SmokinEdge]

Playing in the smokehouse a little today with some pepperoni sticks. These are 16mm. At about 1.5Kg. Half pork half beef. ECA is on board.

 

[gmc2003]

...and here I was expecting Rice-a-roni sticks.

Those sticks look good Eric. How long are those things, and nicely done.

Point for sure
Chris

 

[SmokinEdge]

...and here I was expecting Rice-a-roni sticks.

Those sticks look good Eric. How long are those things, and nicely done.

Point for sure
Chris

Lol, thanks Chris.
The longer ropes are about 60” long folded in half hangin at about 30”. The shorter ones were about 52” or 26” folded and hanging. 6 ropes total.

 

[BGKYSmoker]

Smoke-a-roni baby

 

[SmokinEdge]

Smoke-a-roni baby

This is your latest posted recipe. Fry test was good, but I added ECA.

 

[JLeonard]

Lol, thanks Chris.
The longer ropes are about 60” long folded in half hangin at about 30”. The shorter ones were about 52” or 26” folded and hanging. 6 ropes total.

Hmmmm! Right at snacking size! LOL.
Looks really good.

Jim

 

[indaswamp]

Nice! Love the color in the smokehouse. Look awesome!

 

[crazymoon]

SE, Looks like some good snacking headed your way

 

[SmokinEdge]

Now the hard part is done, time to cool and bloom.

 

[Rafter H BBQ]

Those look great Eric, nice job!

 

[SmokinEdge]

Those look great Eric, nice job!

Thank you Justin. Here is the recipe from Rick, but I added ECA. They are very good. Solid recipe. I also subbed Chile del arbol for the cayenne. Just a flavor preference for me.

https://www.smokingmeatforums.com/threads/pepperoni-recipe-for-you.323787/#post-2469059

 

[Rafter H BBQ]

Thank you Justin. Here is the recipe from Rick, but I added ECA. They are very good. Solid recipe. I also subbed Chile del arbol for the cayenne. Just a flavor preference for me.

https://www.smokingmeatforums.com/threads/pepperoni-recipe-for-you.323787/#post-2469059

I will have to give that a go… thanks!

 

[Timber II]

Those look perfect! Your smokehouse must be huge!

 

[SmokinEdge]

Those look perfect! Your smokehouse must be huge!

Smoke chamber is 3x3x4’ can run up to about 150 pounds at max. It works well with 2 pounds also.

 

[SmokinEdge]

Cut and ready to vac seal rest a day then freeze.

 

[indaswamp]

Looks superb to me!

 

[02ebz06]

Look terrific! On my todo list.

 

[SmokinEdge]

Looks superb to me!

They were stuffed tight, they dried nicely.

 

[Rafter H BBQ]

Cut and ready to vac seal rest a day then freeze.

View attachment 691064

You have more willpower than me Eric, I’d sit down with a couple cold ones and those would disappear…

Those look top notch by the way… very nicely done!

 

[SmokinEdge]

You have more willpower than me Eric, I’d sit down with a couple cold ones and those would disappear…

Those look top notch by the way… very nicely done!

Oh no brother, as the cook, you have to trim up everything nice and even and square. This makes for plenty of odds and ends. Ive been indulging in barley pop and grazing on the trimmings. Life is good.