10 pounds of smoked pepperoni snack sticks.

anamosity · 02-06-2010, 06:47 PM

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.

Kevin · 02-06-2010, 06:54 PM

Looking good. Did you use natural casings or collagen?

Smoothsmoke · 02-06-2010, 07:00 PM

Looks good, I just did a batch of italian sausage a few days back. 10lbs sure sounds like a lot of work!

2LMan · 02-06-2010, 07:02 PM

Looks great. I have been wanting to try then again.

anamosity · 02-06-2010, 07:06 PM

Quote:

Originally Posted by Kevin

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.

Smoothsmoke · 02-06-2010, 07:10 PM

Quote:

Originally Posted by anamosity

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

millsy · 02-06-2010, 07:46 PM

1 lb to go,please

boatnut · 02-06-2010, 08:43 PM

did you use a pre-mixed spice or recipe of your own?

anamosity · 02-07-2010, 10:47 AM

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.

02-06-2010, 06:47 PM	#1
anamosity Full Fledged Farker Join Date: 05-18-09 Location: Montana Downloads: 0 Uploads: 0	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.

02-06-2010, 06:54 PM	#2
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Looking good. Did you use natural casings or collagen? __________________ Kevin

02-06-2010, 07:46 PM	#7
millsy is One Chatty Farker Join Date: 03-22-09 Location: Fredericton N.B. Canada Downloads: 0 Uploads: 0	1 lb to go,please __________________ MILLSY AND I AM A MEATATARIAN

02-06-2010, 08:43 PM	#8
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	did you use a pre-mixed spice or recipe of your own? __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org

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02-06-2010, 07:00 PM	#3
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	Looks good, I just did a batch of italian sausage a few days back. 10lbs sure sounds like a lot of work!

02-06-2010, 07:02 PM	#4
2LMan Got Wood. Join Date: 01-16-10 Location: Bennington, NE Downloads: 0 Uploads: 0	Looks great. I have been wanting to try then again.

02-07-2010, 10:47 AM	#9
anamosity Full Fledged Farker Join Date: 05-18-09 Location: Montana Downloads: 0 Uploads: 0	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.