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MW Pepperoni Snack Sticks

Category: ANYTHING BUTT

Author: Pitmaster Tem

Date: 11/16/2015

Rating:

(2.6) by 5 users

Ingredients:

Meat:
1-1/2 Lb Pork butt (I remove the fat cap but leave the rest of the fat)
1 Lb lean Ground Beef (90/10)

19mm collagen (or natural) casings

Spice Mix:
1 3/4 tsp salt
1/2 tsp cure #1
1/4 tsp allspice
1/2 cup powdered dry milk
2 Tbs Encapsulated Citric Acid
1 Tbs paprika
1 1/2 tsp cayenne
1/2 tsp garlic granules
1/4 tsp anise seed, crushed
2 Tbs light corn syrup
6 Tbs cold water

Instructions:

Mix all the dry into the liquids.
Place liquid mix in fridge for 15-20 mins.
Double grind meat together with fine cutter.
Add chilled seasoned liquid to the ground meat and mix well for 3-5 min.

When ready stuff the casings.
Take ropes and place on racks or cookie sheet and cover with paper towel and put back in fridge overnight... Don't skip this step!

Next morning hang pepperoni in smoker at 130° for about 1 hour (little to no smoke) until casings feel dry. (i have to leave the door open slightly to maintain this low of temperature)
Start smoke after the dry period at 140° & continue raising temp over the next 5-6 hours (10° or so per hour) until smoker temp is 170-175° is reached.
Meat Sticks INTERNAL Temp should be 160° (can pull from smoker at 155° carryover will finish the job).

Cool on racks (do not rinse) and allow to rest at room temp for a couple hours.
Place pepperoni back in fridge uncovered overnight.

Store in airtight containers or bags... can be vacuumed sealed for even longer shelf life.