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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 02-06-2010, 06:47 PM   #1
anamosity
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Default 10 pounds of smoked pepperoni snack sticks.

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.


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Unread 02-06-2010, 06:54 PM   #2
Kevin
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Looking good. Did you use natural casings or collagen?
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Unread 02-06-2010, 07:00 PM   #3
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Looks good, I just did a batch of italian sausage a few days back. 10lbs sure sounds like a lot of work!
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Unread 02-06-2010, 07:02 PM   #4
2LMan
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Looks great. I have been wanting to try then again.
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Unread 02-06-2010, 07:06 PM   #5
anamosity
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Quote:
Originally Posted by Kevin View Post
Looking good. Did you use natural casings or collagen?
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.
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Unread 02-06-2010, 07:10 PM   #6
Smoothsmoke
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Quote:
Originally Posted by anamosity View Post
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.
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
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Unread 02-06-2010, 07:46 PM   #7
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1 lb to go,please
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Unread 02-06-2010, 08:43 PM   #8
boatnut
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did you use a pre-mixed spice or recipe of your own?
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Unread 02-07-2010, 10:47 AM   #9
anamosity
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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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