Question about making pepperoni?? Updated with pics of first batch!!

[ridgefire]

Looks great

[lokidog]

 

[jrebel]

The spicy blend is  OUT OF THIS WORLD DELICIOUS!!   Perfect amount of spice.   

[Boss .300 winmag]

The spicy blend is  OUT OF THIS WORLD DELICIOUS!!   Perfect amount of spice.   

Post your recipe dude!   

[kingmountain]

Please post time and temp for the traeger, Interested in trying some on the traeger. Thanks

[grundy53]

The spicy blend is  OUT OF THIS WORLD DELICIOUS!!   Perfect amount of spice.   

Post your recipe dude!   

THIS!

Sent from my E6782 using Tapatalk

[92xj]

Did you make true pepperoni or just snack sticks with the spicy blend?

[jrebel]

Here is the recipe...

Used High Mountain Mandarine Teryaki seasoning kit in reccomended amounts.
Added: (per 5 lb batch
     -  0.5 oz garlic powder (not garlic salt)
     -  0.3 oz cayanne powder
     -  0.5 oz crushed ready pepper (could use more if you like depending on level of spice)  I would rate this a 3 star out of 5. 

My venison / pork mixture was 60/40 (second batch 70/30 and it turned out great.) revised  and it seemed to work really well.  My pork butt was bought from Cash and Carry not trimmed just gound.  I am sure you could use whatever percentage you wanted but this was not very greasy at all. 

Traeger directions:

Start traeger on smoke with the lid open for the first 10 minutes.  Close lid and alow the smoker to come to temp (it was really cold today so my smoke setting temp ran around 140 ish).  Smoke for 1.5 hours then turn up temp to 180.  Approx 1 to 1.5 until internal temp was 155 ish.  I turned my traeger to 225 to get to a finished temp of 165-170; which only took about 15-20 minutes.  Pulled them off the traeger and moved them insided to a cookie sheet.  I flipped the sticks over on the cookie sheet so the top was now on the bottom (don't know why but thought it may help with any fat that had rendered and it could soak back through the entire stick).  Let stand for 1 hour to cool off.  Cut the sticks into package lengths (great time to sample) and then let cool for another 30 minutes in the fridge before vaccuum sealing. 

[jrebel]

Did you make true pepperoni or just snack sticks with the spicy blend?

I guess I don't know the difference??  They are not dehydrated so I guess more like snack sticks.   

[92xj]

Pepperoni is an actual flavor not a generic term. They do make pepperoni mixes for snack sticks. I prefer it the least out of most of the snack stick flavors I've made.

[TomT]

For those who still need to make sausage, Cash and Carry has boneless pork butt on sale for about another week for $1.28lb.  Cheapest I have ever seen.
It's what I've used for years and works great.

[jrebel]

My second batch I slimmed down on the pork to a 70/30 mix and it still turned out great.  I will use the 70/30 mix from now on.   

[Crunchy]

which casings are best?

[jrebel]

which casings are best?

Not sure what is best....I used the cologin casings that came with the kit and they worked.  They were fiberous.....and a little tough but not horrible.  I would love to here from others if there is a good casing. 

[dogtuk]

The cologin casing is the easiest to use on stix you can use sheep casings but I find them hard to work with I use the 21mm cologin casing for stix just make sure you get the ones for smoked sausages or you will have a mess the ones for fresh sausages break real easy