Unstuffed Smoked Beef Pepperoni Sticks with Qview

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Hi, What is TQ Spice??? Thanks
Case got you covered.

Bear
Morton's Tender Quick. It's a type of cure and is the component in this recipe that makes it safe to smoke these low and slow for an extended period of time.
Thanks for covering for me. Couldn't have said it better myself.

Bear
 
 
Hi, What is TQ Spice??? Thanks
Yup, Like we said, TQ is a cure. So if you use any of my recipes using TQ, you can change any amounts of ingredients in the recipe to suit your tastes, but the amount of "Tender Quick" I use per the amount of meat has to stay the way it is---No more--No less.

Bear
 
 
Thank you everyone for your advice! This is going to be our first try at making Pepperoni!!!
My Step by Steps are pretty easy to follow, but if you run into any questions, don't be afraid to PM me.

Bear
 
Hey Bear!

Just wanted to let you know how much "everyone" seems to enjoy the snack sticks! I have the 3rd 5# batch this month in the fridge seasoning up right now. The first two batches have been shared with a lot of friends (which is fun) but this batch is getting vacuum packed and going with me and the wife on our summer jaunt to the NW. She says, "make enough of them things that I will have them to eat while were out fishing all summer".

Thank you for your help along the route to learning to smoke!

Have a great summer.......I will be checking in along the road occasionally so I will keep track of your smoking forays as you post them!

Dick
 
 
Hey Bear!

Just wanted to let you know how much "everyone" seems to enjoy the snack sticks! I have the 3rd 5# batch this month in the fridge seasoning up right now. The first two batches have been shared with a lot of friends (which is fun) but this batch is getting vacuum packed and going with me and the wife on our summer jaunt to the NW. She says, "make enough of them things that I will have them to eat while were out fishing all summer".

Thank you for your help along the route to learning to smoke!

Have a great summer.......I will be checking in along the road occasionally so I will keep track of your smoking forays as you post them!

Dick
That's Great, Dick!!!
icon14.gif


I love it when a plan comes together, and I'm glad you all like them.

If you take them anywhere that has Bears in the area, be careful, because Bears really love them, and not All Bears are friendly!!!
biggrin.gif
 

Bear
 
 
That's Great, Dick!!!
icon14.gif


I love it when a plan comes together, and I'm glad you all like them.

If you take them anywhere that has Bears in the area, be careful, because Bears really love them, and not All Bears are friendly!!!
biggrin.gif
 

Bear
That is tooo funny Bear but believe me I will protect my "Bear sticks" from all unfriendly bears. They are too good to share with unwanted guests!
 
Hi Bear,

Great step by step.  I've been making jerky for many years but still haven't found a good recipe for the snack sticks.  I'm looking forward to trying this.

Do I need the TQ on this since I will be smoking and bringing the temp up high enough to make it safe?

Is the TQ the same as Pink salt cure#2?
 
 
Hi Bear,

Great step by step.  I've been making jerky for many years but still haven't found a good recipe for the snack sticks.  I'm looking forward to trying this.

Do I need the TQ on this since I will be smoking and bringing the temp up high enough to make it safe?

Is the TQ the same as Pink salt cure#2?
You won't have the Great taste you get from TQ if you don't use any cure. It gives you the "Smoked Sausage" flavor. Without the cure it would be more like seasoned Hamburger.

Cure #2 is not for this type of thing. It's for long time dry curing.

TQ is a mix of salt, sugar, cure, etc, and can't be used in the same amounts in a recipe as any of the cure #1 cures.

You can use pink salt (cure #1) in the recipe, but you would have to use the correct amount of pink salt, and add the right amount of salt.

Bear
 
 
You won't have the Great taste you get from TQ if you don't use any cure. It gives you the "Smoked Sausage" flavor. Without the cure it would be more like seasoned Hamburger.

Cure #2 is not for this type of thing. It's for long time dry curing.

TQ is a mix of salt, sugar, cure, etc, and can't be used in the same amounts in a recipe as any of the cure #1 cures.

You can use pink salt (cure #1) in the recipe, but you would have to use the correct amount of pink salt, and add the right amount of salt.

Bear
Thanks.  Sounds like it's tiem to get some TQ.
 
 
If i did venison could I add 1lb pork sausage to get the fat content up cause finding beer or pork fat is pert near impossible here in Indiana?
Do you have a butcher shop that makes their own sausage close by chance? When I need pork fat, I'll call them and ask for their sausage trimmings. It's mostly the cap from pork butts that they save for their own sausage and they sell it for $1 a lb! You could always use green pork belly to add the fat. 
 
 
If i did venison could I add 1lb pork sausage to get the fat content up cause finding deer or pork fat is pert near impossible here in Indiana?
Didn't know I had elves on my Step by Steps.

If you can't get Pork Fat, I would go 50% Deer & 50% Pork Sausage.

That should get you about the right fat percentage.

If you use Bacon in the mix, subtract the weight of the Bacon from your calculations, because the Bacon's already cured.

Bear
 
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