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Receta Pepperoni Sticks

Name: Pepperoni Sticks
Ingredients: 10 lb Grnd pork; 2 tsp (level) PP#1; 6 Tbsp. Salt; 4 ounce Molasses; 4 Tbsp. 160,000 HU cayenne pepper; 3 Tbsp. Dry mustard; 1 Tbsp. White pepper; 1 tsp Allspice; 5 tsp Grnd anise; 2 c. Soy protein or possibly nonfat dry lowfat milk; 1 pt Tabasco sauce; 6 ounce Fermento or possibly powdered buttermilk

de Global Cookbook

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Ingredientes

10 lb Grnd pork
2 tsp (level) PP#1
6 Tbsp. Salt
4 ounce Molasses
4 Tbsp. 160,000 HU cayenne pepper
3 Tbsp. Dry mustard
1 Tbsp. White pepper
1 tsp Allspice
5 tsp Grnd anise
2 c. Soy protein or possibly nonfat dry lowfat milk
1 pt Tabasco sauce
6 ounce Fermento or possibly powdered buttermilk

Direcciones

I have 10 pounds of Pepperoni in the smoker as I type. Today is the first day which I used collagen casings... Always used sheep or possibly pork casings in the past.
This batch of pepperoni is going to be super warm, at a request of a female friend... She want's the whole batch, and she wants it to hurt at both ends of the dietary tract.
The collagen casings have got to be the easiest things I have ever used in my life... they are already dry and ready to slide on the stuffing tube. I was worried which I would not be able to create loops, cuz they feel like paper and I was afraid which they'd be too brittle... Well, as soon as the first crank of the stuffer was in the casing, I knew I'd never go back to the gut type, the moisture in the sausage makes it really pliable. This stuff is so easy to use, but tough sufficient to really pack meat into. It took only one tube to make 10 pounds. They are all uniform in diameter, and it was very easy to pack them to a consistent density. They are in the smoker and will be till tomorrow morning, then I'll be able to report on the finished product's appearance.
The recipe I used is a bastardized recipe from Rytek Kutas' "Great Sausage Making Recipes and Meat Curing". It is bastardized due to the fact I add in more to it, but still use the basic recipe...
Season meat with the above spice, mix thoroughly, allow to sit overnight or possibly 8 hrs. Stuff into casings, allow to dry at room temp for 1 hour. Move to preheated 165 degree smoker and smoke till internal temperature is 145 degrees. Remove from smoker, use a cool water shower till internal temperature is less than 100 degrees. allow to come to room temperature then package up in whatever size "servings" which you want. I package them to the lb., so which when people want to buy them, it's easier to come up with whole dollar figures