Playing in the smokehouse a little today with some pepperoni sticks. These are 16mm. At about 1.5Kg. Half pork half beef. ECA is on board.
Lol, thanks Chris....and here I was expecting Rice-a-roni sticks.
Those sticks look good Eric. How long are those things, and nicely done.
Point for sure
Chris
This is your latest posted recipe. Fry test was good, but I added ECA.Smoke-a-roni baby
Hmmmm! Right at snacking size! LOL.Lol, thanks Chris.
The longer ropes are about 60” long folded in half hangin at about 30”. The shorter ones were about 52” or 26” folded and hanging. 6 ropes total.
Thank you Justin. Here is the recipe from Rick, but I added ECA. They are very good. Solid recipe. I also subbed Chile del arbol for the cayenne. Just a flavor preference for me.Those look great Eric, nice job!
Thank you Justin. Here is the recipe from Rick, but I added ECA. They are very good. Solid recipe. I also subbed Chile del arbol for the cayenne. Just a flavor preference for me.
https://www.smokingmeatforums.com/threads/pepperoni-recipe-for-you.323787/#post-2469059
Smoke chamber is 3x3x4’ can run up to about 150 pounds at max. It works well with 2 pounds also.Those look perfect! Your smokehouse must be huge!
They were stuffed tight, they dried nicely.Looks superb to me!
Oh no brother, as the cook, you have to trim up everything nice and even and square. This makes for plenty of odds and ends. Ive been indulging in barley pop and grazing on the trimmings. Life is good.You have more willpower than me Eric, I’d sit down with a couple cold ones and those would disappear…
Those look top notch by the way… very nicely done!