I need a pepperoni stick recipe!

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Hawgdawg:

--- Quote from: Swannytheswan on December 29, 2013, 06:30:41 PM ---
--- Quote from: Hawgdawg on December 29, 2013, 06:16:00 PM ---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!

--- End quote ---

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

--- End quote ---

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.

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