How To Make Pepperoni Sticks

August 22, 2021 Post a Comment

Have dampers wide open without smoke until the casings are dry. Hold this temperature until the internal temperature of the product reaches 130 degrees.

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Place a rack or pansheet with drainage on a.

How to make pepperoni sticks. Ferment at 20 C 68 F for 72 hours 90-85 humidity. Let rest in non metal container in fridge for 24 hours. Bake at 300degrees for 60 minutes on wire rack ENJOY.

Divide mixture in half. Form meat into two long logs or rolls. DIRECTIONS mix all ingerdients thoroughly will make about 4 sticks.

Combine seasonings and meat and mix thoroughly using hands. Mix all ingredients thoroughly. Dry at 16 -12 C 60-54 F 85-80 humidity.

1 teaspoon of crushed red pepper. Shape each half into slender roll about 1-12 inch in diameter. Cold smoke for 8 hours 22 C 72 F.

Let rest in fridge for 24 hours to meld flavor into casings. Wrap in plastic or foil. Using a jerky gun stuff casings.

Preheat smokehouse to 125 degrees F and place pepperoni in smoker. Learn how to make venison pepperoni snack sticks. Combine all ingredients mixing until thoroughly blended.

Jerky sticks are done similarly except that you can use a wetter mix eases extrusion and dehydrate in the process. Cover and refrigerate for 48-72 hours. The twisting action of the grinder worm breaks off the palm oil coating from the citric acid causing premature acidification.

Pepperoni is a cooked product. The reason is the same as above. Close the dampers open and apply a heavy smoke raising the temperature to 140 degrees.

33108 546 PM. Stuff the pepperoni into the 23mm collagen casings not with a grinder but with a stuffer. Form your sticks put in the fridge uncovered for 24 hours.

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