PEPPERONI HELP

Discussion in 'Sausage' started by goliath, Jan 8, 2014.

  1. goliath

    goliath Smoking Fanatic

    i made some very nice moose pepperoni on the weekend, 30 POUNDS .... my problem is i cut, tied. and pinched every foot so i could hang them on the sticks...... VERY TIME CONSUMING
    "there must be an easier and proper way". i was thinking about just coiling it on the sticks next time and make it like a spring ... then cut it into lengths after ......  HA HA HA

    ANY HELP WILL BE GREATLY APPRECIATED  :0)
     
  2. michael ark

    michael ark Master of the Pit

    Look up bearcarver's uncase pepproni. Can't get much easier than that. Its good too.
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Just read that post, looks great, looks like a fridge smoker like mine, is what I do is I measure from the top rack to the bottom close to where I want them to hang then double length cause you will hang them over the rod. so if 2ft to bottom make rope 4ft, then after smoking cut them to desired lengths, with the tide ends I eat them as I go and or package separately

    Them are 48 inches long,

    Good luck and let us know.

    Nice job on the moose sticks by the way, Not many moose left down here with the wolves now.

    A full smoker is a happy smoker.
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You shouldn't have to tie using collogen's?........ just  cut and pinch.....

     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Boykjo when you do that do you have to wet the ends or your fingers to make them stick together?? I may give this a try next time. I guess I am a big scardy cat of coming out and finding a bunch on the bottom of my smoker and empty casings hanging . Ever had a problem??  

    Steve
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    not with collogen sticks... naturals yes.. Always tie with naturals... For sticks in collogen just cut and pinch and remove a little meat. The fat and moisture in the meat will hold them closed...
     
    Last edited: Jan 8, 2014
  7. goliath

    goliath Smoking Fanatic

    WOW ..... both those methods sound alot easier......
    so with the pinch and cut .... i can hang them over night to get them dried up and they will be fine  :0)

    THAT IS AN AWESOME IDEA !!!!!

    makes me want to make another 20 pounds just to try it

    THANKS FOR THE ADVICE EVERYONE !
     

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