10 pounds of smoked pepperoni snack sticks.

A

anamosity

Full Fledged Farker
Joined
May 18, 2009
Location
Montana
Smoked at 200 degrees on the BGE.
So far, they gave been on for a little over an hour.
I figure close to 1 hour more and they will be done.
Then cooled and cut up. Some for eating tomorrow at the party and the rest vacuum sealed and frozen.

IMG_0243.jpg

IMG_0244.jpg
 
Kevin said:
Looking good. Did you use natural casings or collagen?
Click to expand...
Those are collagen casings.
I like to smoke them until the casing is starting to shriveled like the store bought snack sticks. Otherwise if yo want you can put them in boiling water after smoking to shrink the collagen.
 
anamosity said:
Those are collagen casings.
I like to smoke them until the casing is starting to shriveled like the store bought snack sticks. Otherwise if yo want you can put them in boiling water after smoking to shrink the collagen.
Click to expand...

I've read some pepperoni recipes that dont use any casings at all. Do you think this is true?

Also, can you share your recipe and method with us?

Thanks
 
I did use a premix.
Hi Mountain brand. They have some great product.They have several flavors to choose from. The garlic one is great as well.
Whatever the amount of meat I use, I go 70% beef and 30# pork.
I then add a bit more pork fat to it.
I grind once 3/16 plate. Then I mix it all up with the spices and water.
I then stuff the casings. I then let it sit overnight in the fridge.
After at least 12 hours, I fire up the BGE and smoke them. They have always come out tasting great.
 
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