I need a pepperoni stick recipe!

[hogslayer]

I went up to cabelas today and got some casings and took a look at there ready packs for pep sticks but they seemed pretty simple.  Seeing if anyone has some good recipes they are willing to part with for making deer/elk sticks?

[rtspring]

Do Not get one from Plateau!!!  You have been warned..

[PolarBear]

Tag

[Boss .300 winmag]

We want plats, we want plats, we want plats, we want plats. 

[Sliverslinger]

Tag

[Kc_Kracker]

ask dogtuk 

[dscubame]

http://www.spokanespice.com/

This place is in Spokane however you can order online.  This place is a smoker's heaven!!  I recommend to anyone to stop by as they pass through Spokane.  It is in the girl of the night district off a side street.  The location itself speaks loudly.

[Swannytheswan]

tag

[Hawgdawg]

I mix 20 pounds wild game to 5 lbs pork. lot's of spice choices. I Like jalapeno and cheddar cheese. Don't forget the cure!

[Swannytheswan]

I mix 20 pounds wild game to 5 lbs pork. lot's of spice choices. I Like jalapeno and cheddar cheese. Don't forget the cure!

not much of a recipe but its a start now what spices and how much of each?

[Hawgdawg]

I mix 20 pounds wild game to 5 lbs pork. lot's of spice choices. I Like jalapeno and cheddar cheese. Don't forget the cure!

not much of a recipe but its a start now what spices and how much of each?

I don't share every recipe sorry. but this will get you going, Six peppers, no seeds. 2 lb of chesses cut into small, quarter inch square. Or they get stuck in you stuffing tube and it's a pain.

 Lot's of stuff out there on websites. Also some good books on the subject. good luck and be careful of food Bourne illnesses.

[Ballance1]

How about the process you use? Do you stuff then let sit over night in the fridge then smoke and bring up to temperature? Or do you stuff and go right into the smoker? After wards do you ice bath? Or hang? I can never seem to get them to shrink up.

[Hawgdawg]

I try and get in the smoker right away if possible. Leave the damper open and let some moisture escape. Step your temps and when you get it to 140 degrees internal with cure, yank it and  it and spray it with a garden hose until inside temp is around 100. Let bloom and dry off. Package and put in fridgerator. Good luck.

[dogtuk]

There are a lot of premixed seasonings out there that are really good or you can add spices to them to fit your tastes here is one recipe I like and you can adjust the heat to your taste by adding more or less Cayanne

TexMex snack stix

For 10 pounds of sticks.

7 lbs lean beef or venison I use 70/30 mix venison/porkbutt
3 lb pork butt
5 Tbs non iodized salt
2 level tsp cure #1
4 Tbs dextrose
2 Tbs chili powder (Try to use chili powder that has cumin in it)
3 Tbs cayenne
2 Tbs black pepper (opt)
2 Tbs spanish paprika (opt)
2 tsp granulated garlic
1 tsp allspice
1 cup non fat dry milk
1 cup chilled distilled water
17 to 19mm collagen casings or for larger sticks use 26mm collagen. I use 21mm collagen

Grind meat through med plate 1 time. Mix all dry with the water add to meat and mix well. Regrind through med plate and stuff into casings. Let stuffed casings sit at room temp for 1.5 hours. Hang or cut sticks to fit on racks. Apply heat 130* for 1 hour or until casing feel tacky. Raise temp to 150* and add smoke. Hickory, mesquite or pecan works good here, Apply 2 hours of smoke vent 1/2 open. Raise temp to 170* and apply 2 hours 40 mins of smoke, vent 1/2 open. Keep heat constant at 170* until the IT os sticks are at 152-155*

NOTE: If you want a more tang to the sticks add 1 1/2 Tbs of ECA to the meat after it has been through the 2nd grind. Mix the ECA in by hand.

ECA= Encapsulated Citric Acid

When sticks are at temp leave in smoker, crack the door and let the sticks cool. They will get wrinkly but thats what makes em stand out.

[dscubame]

I recommend a cold shower once they reach the desired internal temperature.

[dogtuk]

giving the stix a cold water bath or shower will keep the stix plump if you pull them from the smoker and let them sit on the counter to cool a few hours they will get the wrinkly look of stix

[hogslayer]

Thanks dogtuk.  I wonder what i could use to replace the dry milk powder?  Is it just for retaining moisture in the sticks? 

[dogtuk]

Yes the powdered milk is just a binder for retaining moisture you can skip it I usually do you could also use soy protien does the same thing as the powder milk

[Ballance1]

Hawgdog what is letting them bloom?  I want the wrinkled look so I should not hose them off? What if it is 25 degrees out? Let cool off outside or leave out on counter to cool. Again I am looking for the shriveled up snack stick

[dogtuk]

Blooming the sausage gives you the dark rich color of smoked sausages I just bring them in the house after removing from the smoker and let them cool on the counter

[Hawgdawg]

Blooming the sausage gives you the dark rich color of smoked sausages I just bring them in the house after removing from the smoker and let them cool on the counter

  In addition, I like the idea of cold water shower to stop, slow the cooking process. I like my pep sticks to be a little moist and not that dried up cardboard stuff you can get by the cash register at most convenience stores. Why I ask to refrigerate if not eating all. As mind would be border line for shelf stable.