Pepperoni & Cheese Slim Jims Q-View

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• May 8, 2013

• #1

Gotta get busy for some snacks for the BBQ

Mix ready for the pepperoni/cheese.

pepstx.JPG

• BGKYSmoker
• May 8, 2013

You dont need a CIA or rocket science cert to do this, its not that complicated. Just make sure you use the right cure and amount, keep your area clean.

Pepperoni mix in 80/20 GB. Who says ya gotta use pork all the time?

pepstx1.JPG

• BGKYSmoker
• May 8, 2013

Some ECA

pepstx2.JPG

• BGKYSmoker
• May 8, 2013

Cheese

pepstx3.JPG

• BGKYSmoker
• May 8, 2013

Ready for stuffing.

pepstx4.JPG

• BGKYSmoker
• May 8, 2013

Clean area.

pepstx5.JPG

• BGKYSmoker
• May 8, 2013

20mm smoked collagen casings.

pepstx6.JPG

• BGKYSmoker
• May 8, 2013

pepstx7.JPG

• BGKYSmoker
• May 8, 2013

PID running 130 thru 170. Not going with much smoke as the pepperoni has smoked paprika in it.

pepstx8.JPG

• BGKYSmoker
• May 8, 2013

 

seenred

Epic Pitmaster

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Feb 9, 2009

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• May 8, 2013

• #2

That looks great so far, Nepas!  Can't wait to see the finished product...

Red

 

kathrynn

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Jun 13, 2012

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Madison, AL

• May 8, 2013

• #3

Yummers!  Looking great as always Rick!  Wanna see the final q-views!

Kat

 

BGKYSmoker

Nepas OTBS #242

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• May 8, 2013

• #4

Just turned on the rear fan.

pepstx9.jpg

• BGKYSmoker
• May 8, 2013

 

dirtsailor2003

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Oct 4, 2012

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• May 8, 2013

• #5

Looking tasty!

 

driedstick

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• May 8, 2013

• #6

Lookin mighty tasty there Rick.

 

BGKYSmoker

Nepas OTBS #242

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• May 8, 2013

• #7

Couple days in the fridge then a vac bag.

pepstx12.JPG

• BGKYSmoker
• May 8, 2013

pepstx13.JPG

• BGKYSmoker
• May 8, 2013

 

woodcutter

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Marathon Wisconsin

• May 8, 2013

• #8

Those look great!

 

s2k9k

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• May 8, 2013

• #9

Those look Awesome Rick!!!!

 

BGKYSmoker

Nepas OTBS #242

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• May 9, 2013

• #10

Pepperoni Lincoln logs

pepstx13.JPG

• BGKYSmoker
• May 9, 2013

 

kathrynn

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• May 9, 2013

• #11

.....that "wood pile" is MINE!!!!!

Kat

 

bluebombersfan

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• May 9, 2013

• #12

Those look awseome! 

 

id2nv2nj2ca

Meat Mopper

Sep 22, 2012

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13

Glendora, Ca.

• May 9, 2013

• #13

I'm probably going to regret this, but............."[color= rgb(24, 24, 24)]Some ECA" ???[/color]

 

BGKYSmoker

Nepas OTBS #242

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• May 9, 2013

• #14

id2nv2nj2ca said:

I'm probably going to regret this, but............."[color= rgb(24, 24, 24)]Some ECA" ???[/color]

Click to expand...

Encapsulated Citric Acid

ECA

 

id2nv2nj2ca

Meat Mopper

Sep 22, 2012

152

13

Glendora, Ca.

• May 9, 2013

• #15

nepas said:

Encapsulated Citric Acid

ECA

Click to expand...

Cool, I don't regret asking, because I have never heard of that before. Thank you.

 

BGKYSmoker

Nepas OTBS #242

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• May 9, 2013

• #16

id2nv2nj2ca said:

Cool, I don't regret asking, because I have never heard of that before. Thank you.

Click to expand...

http://www.sausagemaker.com/14800encapsulatedcitricacid.aspx

 

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• May 12, 2013

• #17

Pepperoni sticks vac bagged and ready for the bbq.

vacpep.JPG

• BGKYSmoker
• May 12, 2013

I ate a few of em

 

roller

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Mar 10, 2010

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N.E. Louisiana

• May 12, 2013

• #18

nepas said:

Pepperoni Lincoln logs

pepstx13.JPG

• BGKYSmoker
• May 9, 2013

Click to expand...

You have to much time on your hands....lol   They look great !

 

ats32

Smoking Fanatic

May 25, 2012

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Michigan

• May 12, 2013

• #19

Care to share your recipe and where some of the ingredients come from?

I haven't done a pepperoni or any snack stick before and I'm planning to soon. First batch will be small and I'll likely only use a Kitchen Aid extension for the time being to see how much I enjoy the process. Thanks.

 

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• May 13, 2013

• #20

ATS32 said:

Care to share your recipe and where some of the ingredients come from?

I haven't done a pepperoni or any snack stick before and I'm planning to soon. First batch will be small and I'll likely only use a Kitchen Aid extension for the time being to see how much I enjoy the process. Thanks.

Click to expand...

Cant really help you on this pepperoni recipe. The mix was one i had in a jar on my sausage shelf.