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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-12-2014, 08:36 AM   #1
thirdeye
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Talking Has Anyone Used The Morton's Recipe For Pepperoni Snack Sticks?

This recipe is on their website and in the Home Curing Guide. I have some home ground chuck I plan on using (thinking it's around 80/20) and I'll jack up the pepper for sure.... but I plan on a test sample and adjust seasonings from there. I'll smoke tomorrow.

Pepperoni

Ingredients:

1 pound lean ground beef
1-1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain)
1 teaspoon liquid smoke
3/4 teaspoon freshly ground black pepper
1/2 teaspoon mustard seed
1/2 teaspoon fennel seed, slightly crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon anise seed
1/4 teaspoon garlic powder

(I'm going to add some paprika and maybe some crushed Thai chili peppers)

--------------------------------------------------------------------------------

Directions

Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan.

Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use.
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Unread 04-12-2014, 09:16 AM   #2
HookedOnQ
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Never tried it but I think i'd leave out the liquid smoke and do them on the smoker instead of the oven
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Unread 04-12-2014, 09:50 AM   #3
thirdeye
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Quote:
Originally Posted by HookedOnQ View Post
Never tried it but I think i'd leave out the liquid smoke and do them on the smoker instead of the oven
Oh yeah... definitely on the smoker. Most likely in the Little Chief for 2 hours or so, then finish off on a hotter cooker (unless I can pull off that 165° internal).
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