- Nov 29, 2014
- 65
- 15
I have modified my pepperoni stick recipe as follows:
Pepperoni snack stcks
Ingredients:
1 pound of ground beef (80/20)
1/8 teaspoon of garlic powder
1 teaspoon of paprika
1.5 teaspoons of Morton’s Tender quick salt
1 tablespoon of fennel seed
1 teaspoon of crushed red pepper
1/4 cup water
collagen casings 21mm
Directions:
Mix all ingredients thoroughly. Let rest in non metal container in fridge for 24 hours.
Using a jerky gun, stuff casings. Let rest in fridge for 24 hours to meld flavor into casings
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Here is where I go rogue: I am using my dehydrator set at 150 degrees F for at least 4 hours to finish them. As I am a newbie on the site, you may banish me. I will understand.
I'm making modifications to my gas smoker to hold lower temperatures in order to make sausage, snack sticks etc. so I must risk insulting the members here in order to get constructive critisism for the time being
Thanks as always,
BD
Pepperoni snack stcks
Ingredients:
1 pound of ground beef (80/20)
1/8 teaspoon of garlic powder
1 teaspoon of paprika
1.5 teaspoons of Morton’s Tender quick salt
1 tablespoon of fennel seed
1 teaspoon of crushed red pepper
1/4 cup water
collagen casings 21mm
Directions:
Mix all ingredients thoroughly. Let rest in non metal container in fridge for 24 hours.
Using a jerky gun, stuff casings. Let rest in fridge for 24 hours to meld flavor into casings
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Here is where I go rogue: I am using my dehydrator set at 150 degrees F for at least 4 hours to finish them. As I am a newbie on the site, you may banish me. I will understand.
I'm making modifications to my gas smoker to hold lower temperatures in order to make sausage, snack sticks etc. so I must risk insulting the members here in order to get constructive critisism for the time being
Thanks as always,
BD