Post by: jrebel on November 19, 2015, 02:37:10 PM
Thanks
Johnny
Post by: Boss .300 winmag on November 19, 2015, 02:42:26 PM
Post by: wannabhntr on November 19, 2015, 02:42:37 PM
Post by: fishngamereaper on November 19, 2015, 02:45:11 PM
Post by: Lightning_Rider on November 19, 2015, 02:54:26 PM
Post by: dogtuk on November 19, 2015, 07:52:17 PM
Post by: jrebel on November 19, 2015, 08:50:27 PM
:tup: :tup:
Post by: lokidog on November 19, 2015, 09:59:47 PM
For pepperoni I use about 20% pork. I found some pork belly at Costco this year for cheap. Nice thing about using pork is that it tightens up your mix so when its done it cuts clean and has the nice marbled look to it. And tastes really good.
:yeah:
One part lean pork shoulder to four parts venison. Hope you used lean or your 40% mix might be a bit greasy.
Post by: LndShrk on November 19, 2015, 10:36:01 PM
Well I went with a 40/60 pork venison mix. Made up 10 lbs of peperoni sticks and will be smoking / cooking them tomorrow. I cooked a small amount of both batches (one spicy, one not) and both tasted absolutely delicious. I will be smoking them on the treager tomorrow.....Any reccomendations or secrets when it comes to smoking pep sticks. My plan was to smoke at 150 degrees for 45 to 60 minutes and then turn up the temp to 200 until I reach an internal temp of 165. Thoughts??
:tup: :tup:
If you go to 200 deg you will melt the fat.
Typically when smoking pep sticks I smoke at 130 deg for a couple hours then slowly ramp up to 170 deg. Once the Internal Temp reaches 130 I put them in a hot water bath to finish them off. The hot water temp is at 170 deg. Once internal temp of pep sticks reaches 160 they are done. (This all assumes you use instacure in your recipe)
Post by: sdagle on November 20, 2015, 01:10:50 PM
Post by: Netminder01 on November 20, 2015, 01:41:19 PM
Post by: jrebel on November 20, 2015, 01:53:29 PM
Post by: h20hunter on November 20, 2015, 01:55:46 PM
Post by: lamrith on November 20, 2015, 03:18:03 PM
I am just getting started and using a Nesco Jerky shooter kit. 1st batch turned out good and family loves it, just wanting to continually try new things. I have a variety pack on the way now from them to try more flavors.....
Post by: jrebel on November 20, 2015, 03:41:21 PM
For those of us not in the know, how would pepperoni be different than say Jerky made with ground meat and seasoning. Does it have to do with the skins and how it is cooked?
I am just getting started and using a Nesco Jerky shooter kit. 1st batch turned out good and family loves it, just wanting to continually try new things. I have a variety pack on the way now from them to try more flavors.....
So I have done lots of whole muscle jerky and ground jerky in the past. To me the pepperoni is different in the fact that it is in a case and not as dry as jerky. Otherwise it is the same concept. I know some people like their pepperoni drier than others....at which time it is very similar to ground jerky.
Post by: ridgefire on November 20, 2015, 05:10:04 PM
Post by: lokidog on November 20, 2015, 05:27:11 PM
Post by: jrebel on November 20, 2015, 05:30:17 PM
Post by: Boss .300 winmag on November 20, 2015, 05:33:01 PM
The spicy blend is :drool: :drool: :drool: :drool: :drool: OUT OF THIS WORLD DELICIOUS!! Perfect amount of spice. :tup:
Post your recipe dude! :drool:
Post by: kingmountain on November 20, 2015, 05:52:01 PM
Post by: grundy53 on November 20, 2015, 06:04:46 PM
THIS!The spicy blend is :drool: :drool: :drool: :drool: :drool: OUT OF THIS WORLD DELICIOUS!! Perfect amount of spice. :tup:
Post your recipe dude! :drool:
Sent from my E6782 using Tapatalk
Post by: 92xj on November 20, 2015, 07:00:57 PM
Post by: jrebel on November 20, 2015, 07:12:22 PM
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
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.
Post by: jrebel on November 20, 2015, 07:13:59 PM
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. :dunno:
Post by: 92xj on November 20, 2015, 07:19:26 PM
Post by: TomT on November 21, 2015, 02:00:00 PM
It's what I've used for years and works great.
Post by: jrebel on December 22, 2015, 10:10:47 PM
Post by: Crunchy on December 23, 2015, 10:18:00 AM
Post by: jrebel on December 23, 2015, 10:41:36 AM
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.
Post by: dogtuk on December 23, 2015, 05:39:00 PM