Pepperoni snack sticks recipe, other methods of preparation

Discussion in 'Sausage' started by brewerdave, Feb 5, 2015.

  1. brewerdave

    brewerdave Fire Starter

    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

    ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

    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
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Sounds good to me....   the dehydrator at 150 is a great idea....   although, I'm pretty sure it will take 24 hours to get them up to temp....    no problem....   I smoke my sticks for 24 hours at 150-60 ish in my smoker...   I hold the sticks at temp. for a lot longer than the table to be positive all pathogens have been killed....

    Below is a pasteurizing table.....

    Temperature Time Temperature Time
    °F (°C) (Minutes) °F (°C) (Seconds)

    130 (54.4) 112 min... 146 (63.3) 169 sec
    131 (55.0) 89 min.... 147 (63.9) 134 sec
    132 (55.6) 71 min.... 148 (64.4) 107 sec
    133 (56.1) 56 min.... 149 (65.0) 85 sec
    134 (56.7) 45 min.... 150 (65.6) 67 sec
    135 (57.2) 36 min.... 151 (66.1) 54 sec
    136 (57.8) 28 min.... 152 (66.7) 43 sec
    137 (58.4) 23 min.... 153 (67.2) 34 sec
    138 (58.9) 18 min.... 154 (67.8) 27 sec
    139 (59.5) 15 min.... 155 (68.3) 22 sec
    140 (60.0) 12 min.... 156 (68.9) 17 sec
    141 (60.6) 9 min...... 157 (69.4) 14 sec
    142 (61.1) 8 min...... 158 (70.0) 0 sec
    143 (61.7) 6 min.......
    144 (62.2) 5 min.......
    145 (62.8) 4 min.......

    Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
     
  3. brewerdave

    brewerdave Fire Starter


    Into the dehydrator tomorrow. The single short piece will hold the temperature probe
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good so far.

    I will be watching.
     
  5. brewerdave

    brewerdave Fire Starter

    7 hours so far at 150 degrees and the internal temp is 136. Maybe pepperoni for breakfast?
     
  6. Nice Job, Looks Great

    Gary
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks like a great start, good luck and let us know
     
  8. brewerdave

    brewerdave Fire Starter


    21 hours in the dehydrator. IT was 150. They taste more like a slim jim than pepperoni. I plan on removing the collagen casing. Overall, I'm satisfied with this recipe and method
     
  9. Nice,  Looks Great

    Gary
     
  10. tombo

    tombo Newbie

    Just tried this and it is GREAT here is a video of my process.just uploading it 
     
  11. donr

    donr Smoking Fanatic

    You could use Smoked Paprika and/or substitute a little bit of liquid smoke for some water until you get your smoker set up.  It would give you a better idea of what the taste would be.
     
  12. smokeymose

    smokeymose Master of the Pit

    I'm trying to get the lower temps with my gasser as well, Brewer. I'd be curious to know what you come up with. I got 120 with a small hotplate a few weeks ago and finished the Anduille in the oven.
    You'd have to get pretty radical to get banished around here LOL

    :sausage:
     

Share This Page