FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Pepperoni Snack Sticks
Goto page 1, 2  Next
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making
View previous topic :: View next topic  
Author Message
Kevin P
BBQ Super Fan


Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California

PostPosted: Tue Oct 18 11 11:42 pm    Post subject: Pepperoni Snack Sticks Reply with quote

This weekend, I got a chance to make a 'relatively-easy' snack stick. I got this recipe from a much more experienced home sausage-maker who stated this is a good recipe for 'first timers. Although this isnt my first 'go-round' with making meat sticks, I've had requests from my sons for some pepperoni. So I thought I'd give it a shot.

Checking the recipe ingredients list—which included salt, pepper, garlic, cayenne, pork & beef, some red wine, pinch of allspice, sugar, cure#1 plus these key ingredients:

Anise seed...


..and Fermento—which as many of you know, is essentially finely-powdered buttermilk—use to replicate the 'tang' of dry fermented sausages (without the time, trouble or the effort).


I picked up some 19mm collagen casings too. The last sticks I made were 22mm, so I thought I'd go a bit smaller...


10 lbs of lean (90/10) beef & pork ground (pork butt) & mixed with spices & cure. I let these sit overnight & then stuffed the sticks.

I let the sticks hang for about an hour@120° to dry before applying any smoke. Then I began applying the smoke. I'm using Hickory here. Smoking just started...


Two hours in. I noticed the left side was getting 'more' color than the right so I moved the smoke generator (A-Maze-In smoker) to the right side in an attempt to balance the smoke application.


I gradually raised the smoker temp over the course of the next 6-7 hours up to 185°—about 10° every hour, until the IT of the sticks hit 155° & then I pulled the sticks.

Blooming on racks...


Getting that nice color & texture...


I'll let these sit in my fridge about 2-3 days to continue to firm & dry a bit more before cutting them up into serving sizes & placing them in containers.

Two days later:

All sliced & ready to put into containers...


Close up in containers...

All loaded & ready to go....



—Kevin Very Happy


Last edited by Kevin P on Thu Oct 20 11 4:12 am; edited 2 times in total
Back to top
View user's profile Send private message
stevec3135
Newbie


Joined: 12 Oct 2011
Posts: 31

PostPosted: Thu Oct 20 11 12:31 am    Post subject: Reply with quote

Very nice, you are lucky they would have not lasted two days in my fridge. how many pounds was that??
Back to top
View user's profile Send private message
Kevin P
BBQ Super Fan


Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California

PostPosted: Thu Oct 20 11 2:10 am    Post subject: Reply with quote

stevec3135 wrote:
Very nice, you are lucky they would have not lasted two days in my fridge. how many pounds was that??

Ten pounds: 7 pounds of pork butt & 3 pounds of lean ground beef.
I'm hoping they last at least a week..... Very Happy
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Thu Oct 20 11 3:31 am    Post subject: Reply with quote

Here is why the image turned into a LINK.

Please read PMPNLT650pxOTLS!

If it comes back again in the larger size, it will not turn into a link it will disappear. YHBW! Wink
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu Oct 20 11 10:25 pm    Post subject: Reply with quote

Looks delicious Kevin.
Got a recipe for it?
Thanks.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
Kevin P
BBQ Super Fan


Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California

PostPosted: Thu Oct 20 11 11:58 pm    Post subject: Reply with quote

Jarhead wrote:
Looks delicious Kevin.
Got a recipe for it?
Thanks.


Pepperoni Sticks
Courtesy of Nepas

For 2 1/2 lbs
Meat:
1-1/2 Lb Pork butt (25% fat)
1 Lb lean Ground Beef (10% fat)

Spices & such:
(When increasing the amount or size of a recipe, I find it much easier and more accurate to measure by weight versus volume (i.e. tsp or tblspoon). For example, if 1.75 tsp kosher salt weighs 11grams, doubling the recipe means using 22grams of salt, etc.)

1 3/4 tsp salt
1/2 tsp cure #1
1 Tbs paprika
1 1/2 tsp cayenne
1/2 tsp garlic granules
1/4 tsp anise seed, slightly crushed
1/4 tsp allspice
1/2 cup powdered dry milk (make it fine)
1/4 cup fermento
2 Tbs corn syrup (Karo)
1/4 cup red wine (*I actually cut this amount in half in my sticks)
6 Tbs cold water

Mix all the dry into the liquids. Mix well in a plastic bowl or measuring cup. Place liquid mix in fridge for 15-20 mins. Add chilled seasoned liquid to the ground meat and mix well for 3-5 min.

When ready stuff the casings. Take ropes or links and place on racks or cookie sheet and cover with paper towel and put back in fridge overnight (important: dont skip this step)

Next morning hang pepperoni in smoker at 130° for 1-2 hours (no smoke) until casings feel dry. Start smoke after the dry period at 140° & continue raising temp over the next 4-6 hours until 170-175° is reached. Your target IT is going to be 160° (although i pulled mine at 155°).

cooling racks/sticks (do not water shower) and allow to bloom at room temp. Place pepperoni back in fridge uncovered overnight.
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri Oct 21 11 3:05 am    Post subject: Reply with quote

Thank you Kevin, I have about 6 pounds of ground pork in the fridge from making sausage and was wondering what to do with it.
You just solved my wondering.
I'm gonna use Meat Binder #86 and Encapsulated Citric Acid in place of 1/2 cup powdered dry milk (make it fine) and 1/4 cup fermento .
Just got to figure out the ratios.
Any ideas?
Edit, FYI: Just went to Butchers & Packers website and got my questions answered.

Meat Binder - 2 oz in 25 pounds of meat instead of soy protein concentrate or any other binder
ECA - Use 1.5 oz of our Special Tangy Flavoring per 25 pounds of meat.

Now, I hope I don't run out of small casings!
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Fri Oct 21 11 4:14 am    Post subject: Reply with quote

I really need to try some of these, I love snack sticks, and don't know why I've not borrowed a friends stuffer, they look good.
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
Inner10
BBQ Super Pro


Joined: 30 Apr 2010
Posts: 1289
Location: Ottawa, ON

PostPosted: Fri Oct 21 11 5:08 am    Post subject: Reply with quote

OMG they look good, whats the shelf life assuming they don't all get eaten?
Back to top
View user's profile Send private message Visit poster's website
Kevin P
BBQ Super Fan


Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California

PostPosted: Fri Oct 21 11 6:44 am    Post subject: Reply with quote

Inner10 wrote:
OMG they look good, whats the shelf life assuming they don't all get eaten?

They usually last only about a week in MY house, but if you keep them refrigerated and make sure the container is NOT airtight, they should easily last many weeks. They'll continue to 'dry out' in the fridge. Since they have been smoked and have cure, they'll last much longer than 'fresh' meat, but unlike commercial sticks, there are no added preservatives other than the cure. After a month or so, they become too dry for my tastes, but some like the 'jerky' effect.
Back to top
View user's profile Send private message
Kevin P
BBQ Super Fan


Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California

PostPosted: Fri Oct 21 11 6:58 am    Post subject: Reply with quote

Jarhead wrote:

ECA - Use 1.5 oz of our Special Tangy Flavoring per 25 pounds of meat.

This is where a nice digital scale comes in handy for weights 100 x 0.01g

1.5 oz = 42.5g for 25lbs of meat

42.5 divided into 25 = 1.7g of Tangy flavor per pound

Six pounds of porkiness = 10.2g of Tang

Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Fri Oct 21 11 7:10 am    Post subject: Reply with quote

Once you reach the dryness level that you like, have you tried packing them in food saver bags? and then either freeze or longer term storage?

I wonder how they would work as hard times food storage?
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
Kevin P
BBQ Super Fan


Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California

PostPosted: Fri Oct 21 11 7:36 am    Post subject: Reply with quote

SoEzzy wrote:
Once you reach the dryness level that you like, have you tried packing them in food saver bags? and then either freeze or longer term storage?

I wonder how they would work as hard times food storage?

Meat sticks are usually gone before I get to the foodsaver stage. Laughing

Other fresh or smoked sausages I've stored/frozen with the foodsaver have lasted for many months with no bad effects.

—Kevin
Back to top
View user's profile Send private message
wyrman
BBQ Fan


Joined: 08 Mar 2008
Posts: 373
Location: Kennewick,Wa

PostPosted: Sun Oct 23 11 2:24 am    Post subject: Reply with quote

I make 25lb batches at a time and I vacuum seal and freeze them, I can't tell the difference from fresh.
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sun Oct 23 11 4:47 am    Post subject: Reply with quote

I just made a 5 pound batch.
The smallest casing that I had was a 22 mm collagen casing, and that was a tight fit on the smallest stuffing tube that I have for the stuffer.
I didn't want to send it through the grinder just for a smaller stick, didn't have smaller anyway. Sounds like mush to me.
We be Smokin' tomorrow. Very Happy
Pics later to prove that I ain't BS'in'. Wink
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Mon Oct 24 11 1:54 am    Post subject: Reply with quote

All that Pepperoni goodness got a 24 hour rest. It's on now with my Cajun Salami
Smokin' at 150 for a few hours, then I'll kick it up to 170 to finish.
Thanks again Kevin.


4-1/2 hours IT is 141. D@mn, I'm hungry.


Mine ain't a PURDY as yours, but looks ain't everything. Laughing
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
stevec3135
Newbie


Joined: 12 Oct 2011
Posts: 31

PostPosted: Fri Nov 18 11 7:28 am    Post subject: Reply with quote

Kevin did you grind the meat yourself or buther?? was it a fine grind or course grind?? someone told me with this size a fine grind would come out mushy?? just wondering thanks I am going to try this next week.
Back to top
View user's profile Send private message
Kevin P
BBQ Super Fan


Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California

PostPosted: Fri Nov 18 11 9:28 am    Post subject: Reply with quote

stevec3135 wrote:
Kevin did you grind the meat yourself or buther?? was it a fine grind or course grind?? someone told me with this size a fine grind would come out mushy?? just wondering thanks I am going to try this next week.

Steve,

I usually use a 4.5mm 'medium' grind (3.0mm = fine, 4.5mm=medium, 6-8mm-coarse) for most my sticks. Some folks like as coarser grind. I havent had any bad experiences or mushiness in the final product using the med. plate.

Back to top
View user's profile Send private message
COLORADOBBQSUPPLY
Newbie


Joined: 20 Aug 2011
Posts: 34
Location: Parker, CO

PostPosted: Fri Nov 18 11 1:31 pm    Post subject: Reply with quote

The sticks look fantastic! Thanks for sharing! Very Happy
_________________
Eric O.
Colorado BBQ Supply
Back to top
View user's profile Send private message Visit poster's website
ppau



Joined: 17 Nov 2011
Posts: 5

PostPosted: Fri Nov 18 11 6:04 pm    Post subject: Reply with quote

The sausage sticks look fantastic. I get hungry now. Thank you very much for the recipe and the pictures. This looks very useful. I will consider to try it out Smile
And you are right! I bet in my family they would survive the next days..... Everything you can make yourself tasted much better than the industry product Smile
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making All times are GMT + 8 Hours
Goto page 1, 2  Next
Page 1 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group