Author Topic: Pepperoni Sticks  (Read 1624 times)

blacktail

  • Sr. Member
  • ****
  • Posts: 435
    • Blacktail Custom Designs
Pepperoni Sticks
« on: November 30, 2013, 09:07:06 AM »
After some prodding from a couple from here and other sites here is the pepperoni recipe

Pepperoni sticks

3 1/2 pounds venison
1 1/2 pounds ground pork
3 tbsp. course salt
2 tbsp. paprika
2 tbsp. brown sugar
1 tbsp. black pepper
1 tbsp. cayenne
1 tsp crushed anise
1 tsp cumin
1 tsp dried oregano
1 tsp thyme
8 cloves pressed garlic ( or 6 tsp granulated )
1 tbsp. liquid smoke if not using a smoker
1 cup red wine
1 1/2 tsp FS cure ( 8 grams) or whatever cure of your choice but follow the directions

These can be made with this recipe or use any of the commercial mixes that you can buy


Processing Pepperoni

 Pretty much the same process in the oven or smoker ( just like the summer sausage )

 Oven Processing

 take the sausage out of the refrigerator and let it warm to room temperature ( can take up to 2 hours)
 preheat the oven to 150-170 degrees
 spread out the sausages so they are not touching
 insert a temperature probe into one of the sausages and bring the internal temperature up to around 130 degrees ( around 1/2 hour to 45 minutes)
 put in a tray of water in the bottom of the oven so the cases don't dry out too much and remember to turn the sausages so the bottoms don't over cook
 when the internal temperature is reached increase the oven temperature to 180 -200 degrees and bring the internal temperature of the sausage to 155 degrees.
 Take the sausages out and dip in ice cold water for at least 10 minutes. This helps to set the fat in the sausages.
 Hang the sausages and let them air dry for a couple hours then put them in the refrigerator to cool down overnight before packaging.

 Smoking

 Preheat smoker to around 140 degrees
 Hang the sausages from your smoker rods and insert your temperature probe into one of them
 Cook the sausages until the internal temperature comes up to around 90 degrees
 start your smoke and add in a tray of water to prevent the casings from drying out
 reset the temperature to around 150 to 170 degrees and cook till the internal temperature reaches about 140 degrees
 when that temperature has been reached turn up the smoker to around 180 degrees and bring the internal temperature of the sausage to 155 degrees
 Take the sausages out of the smoker and dip in ice water for at least 10 minutes
 Hang for a couple hours to air dry then put them in the fridge to cool down overnight before packaging


With either process you can continue to dry them out further if that's what you want to have drier sausages
You can even put them in a dehydrator after they reach the required internal temperature to dry or keep them in the oven or smoker to dry more
Promoting the sport of Archery and Bowhunting
NCCP and IBEP Certified

Custom Hunting Knives and Game Calls

www.blacktailcustomdesigns.com

" life is tough,its even tougher if you are stupid " ......John Wayne
" It is better to be alone than in bad company "......George Washington

weeman

  • Hero Member
  • *****
  • Posts: 856
  • Fishin Rulez !! Rather be Fishin
    • Wee-Hours Custom Tackle
Re: Pepperoni Sticks
« Reply #1 on: December 05, 2013, 11:16:00 AM »
Yesterday Axe and I vacuumed packed sausage, smokies, rings. we had the order done at Victoria meats and taste test passed with flying colors. Axeman will try some homemade jerky from your recipe ideas. Thank you for sharing your cooking information.  :)
Western Canadian Walleye Trail 2013, 2014, 2015, 2016 Sponsor
Central Walleye Trail Sponsor 2015, 2016
Bait Button's Distributor for Canada
www.baitbuttons.ca
www.wee-hours.com
www.walleyemaster.ca
www.demonflies.com

blacktail

  • Sr. Member
  • ****
  • Posts: 435
    • Blacktail Custom Designs
Re: Pepperoni Sticks
« Reply #2 on: December 05, 2013, 12:46:43 PM »
Ya I gotta make some more now  :o
After gifting some to people and munching down, my son came home for days off and now its gone :'(

Ooooh well  ::)
Promoting the sport of Archery and Bowhunting
NCCP and IBEP Certified

Custom Hunting Knives and Game Calls

www.blacktailcustomdesigns.com

" life is tough,its even tougher if you are stupid " ......John Wayne
" It is better to be alone than in bad company "......George Washington