Pepperoni sticks - italian style
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Pepperoni sticks - italian style
  Italian    Beef    Pork  
Last updated 6/12/2012 12:50:27 AM. Recipe ID 11896. Report a problem with this recipe.
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      Title: Pepperoni sticks - italian style
 Categories: Beef, Pork, Italian
      Yield: 6 Servings
  3 1/2 lb Salt
      5 oz Sugar
      4 oz Cure
      2 oz Ground hot red pepper
      2 oz Allspice
      5 oz Ground anise seed
     10 lb Ice water
  Ingredients for 100 lbs.
  Meat in Pounds Boneless cowmeat 50 pounds, Beef cheeks 20 pounds, Beef
  flanks or plates 30 pounds.
  Grinding and Mixing: Grind all the meats thru a 3/16" grinder plate.
  Remove to mixer and add all the ingredients mixing evenly, regrind
  thru 1/8" grinder plate. The meat is now ready for stuffing. Stuffing:
  It is essential that the meat is well chilled to avoid smearing the
  meat. The meat should be stuffed into 24 to 26 mm lamb casings.
  Preheat smokehouse to 125 degrees F and place pepperoni in smoker.
  Have dampers wide open without smoke until the casings are dry. Close
  the dampers 1/4 open and apply a heavy smoke raising the temperature
  to 140 degrees.  Hold this temperature until the internal temperature
  of the product reaches 130 degrees. When using PORK, raise the
  temperature to 150 degrees and hold until the internal temperatue
  reaches 138 degrees. Remove from the smokehouse and chill with cold
  tap water until the internal temperature is reduced 105 degrees to
  110 degrees. Return to the cold smokehouse at 110 degrees and apply a
  heavy smoke for at least 12 hours or overnight. Leave dampers 1/4
  Drying: The drying room should be kept at 60 degrees to 65 degrees
  and a relative humidity of 70%.  The drying time will vary because of
  the amount of moisture that has been removed from the sausage during
  smoking. It usually takes 3 to 4 days to make a satisfactory
  pepperoni. When fully dry, the pepperoni will yield from 50 to 55% of
  the original product.
  Alternate Drying Method without smoking: Hold pepperoni at 70 degrees
  for about 2 days maintaining a relative humidity of about 75%. The
  product should be kept in a cooler for at least 20 days from the time
  the cure had been added to the pepperoni.  Be sure that casins used
  are not over 1-3/8" in diameter as this formula applies only to
  casings below this range.
  From: Great Sausage Recipes and Meat Curing Shared 

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Recipe ID 11896 (Apr 03, 2005)

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