Unstuffed Smoked Beef Pepperoni Sticks with Qview

Discussion in 'Sausage' started by bearcarver, Jun 11, 2010.

  1. Bear,

    I'm getting ready to make your sticks, but I'm wondering why you do the ice water bath.  I would think it would wash off some of the smoke flavor.
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    It doesn't wash the smoke off, because there is no skin on them. If there was skin on, most of the smoke would be on the outside.

    If I made these in the Winter, I would just keep them outside awhile.

    If you have a better way to cool them down, you don't have to put them in ice or ice water. I only did that to cool them enough to put them in my Fridge without warming my fridge. Then some fat (oil) came to the surface, so I rinsed them in warm water & dried them with paper towels before putting them in the Fridge.

    You'll love these!!!

    Bear
     
    Last edited: Sep 14, 2013
  3. wes w

    wes w Master of the Pit OTBS Member

    Good morning Bear,  I've been thinking of making pepperoni,  this is the only thread that came up.  Thanks for sharing the recipe.

    Couple questions.   You list 2 1/2 TBS cure for 5lbs. meat.  Is that correct?  That sounds like a lot of cure for 5lbs. meat.   I'm still new to sausage, but just want to make sure I have it right..   If it has been answered, I apologize,  I did not read through the whole thread.

    They look great,  thanks for sharing

    Wes
     
  4. Please read Bears recipe completely and thourily.

    Bear uses Morton Tender Quick, he does not use cure #1 so if you do put that amount of Cure #1 in your mix, it will be way to much.

    For saefty sake, Please re read his recipe.

    Rich-
     
  5. debbie easton

    debbie easton Newbie

    [​IMG]looks great !!!!!!!!!!!!!
     
  6. gomez93

    gomez93 Meat Mopper

    @Bearcarver my DIL asked for beef sticks for Christmas, so I'll give this recipe a go!
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sorry I just noticed your question.

    Like Rich said, I use TQ, and you use a lot more cure when you use TQ, because the salt is already added. You should use 1 TBS (1/2 ounce) of TQ for every 2 pounds of ground meat.

    For Dry curing solid "Whole" meat, you would use 1TBS (1/2 ounce) for every 1 pound.

    Bear
    Thanks for watching my back, Rich!!

    I wouldn't have seen this now, if it wasn't for Gomez.

    Bear
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Neighbor Debbie!!

    Hmmm---Just thinking about that---If Debbie lives in Easton, she doesn't have far to go for Shad Roe!!

    Bear
    Just yell if you have any questions!!

    Bear
     
    Last edited: Dec 11, 2013
  9. debbie easton

    debbie easton Newbie

    LOL............ No  I don't live in Easton ... [​IMG]   ROFL...............  thx..............
     
  10. debbie easton

    debbie easton Newbie

    is  tender quick  better to use than Cure # 1 ? better flavor ?? just asking .   [​IMG]
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    This is all opinion, but I find better flavor with TQ as a Dry cure.

    Cure #1 is probably easier in a Brine Cure.

    Bear
     
  12. ak1

    ak1 Master of the Pit OTBS Member

    Hey there Bear!

    A question. Have you tried making these using a sausage stuffer? If so, how was it compared to hand forming them?

    Curious, as I just picked up a 5lb stuffer recently.

    Thanks.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yes I did, but I had to get the Better Half to turn the crank, so I could use both hands to be gentle with fragile skinless sticks.

    Bear
     
  14. ak1

    ak1 Master of the Pit OTBS Member

    Did you find any difference in the texture of the finished sticks?
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

  16. ak1

    ak1 Master of the Pit OTBS Member

    Thanks Bear. I missed that thread, or most likely forgot about it.
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I have used mine to make the sticks too. I found that it was easier though using our jerky gun.
     
  18. ak1

    ak1 Master of the Pit OTBS Member

    I was thinking of getting a gun soon. Good to know, thanks.
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    I would think the Jerky Gun would be the best way to go.

    I don't have one, but it seems it would be easier than hand rolling, and you don't need a third hand to crank.

    Bear
     
  20. ak1

    ak1 Master of the Pit OTBS Member

    Well, I just mixed up 6 lbs of beef using your recipe. So tomorrow evening I'll form them, and let them rest until Sunday morning, when I'll start to smoke them.

    Thank you for the inspiration John.

    p.s. If they don't turn out, I'm coming to your place, and I'm going to sit on your porch and eat them all. Then I'm going swimming in your son's duck pond!!!!! Then I'm coming back to your porch to eat more!!!!

    Once again, thank you! You're Q views are the best.

    Darko
     
    Last edited: Feb 14, 2014

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