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  #1  
Old 10-31-2012, 11:55 AM
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Default pepperoni stick recipe?

Does anyone have a good recipe for pepperoni sticks? My wife loves pepperoni and I thought if I could rustle up the ingredients I might try making some sticks soon. I've tried the Morton's pepperoni recipe and wasn't super impressed, seemed pretty bland to me.

I'm looking for something with a beef/pork mix (or all beef I suppose) and kind of on the spicy side, and so far I'm not having much luck finding a recipe.

Thanks
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  #2  
Old 10-31-2012, 12:15 PM
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there was a few different recipies just posted on this thread in the last 24 hours, a little easier to just direct you here, then re post them :)
http://www.smoked-meat.com/forum/showthread.php?t=24836
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  #3  
Old 10-31-2012, 12:25 PM
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Quote:
Originally Posted by butcher View Post
there was a few different recipies just posted on this thread in the last 24 hours, a little easier to just direct you here, then re post them :)
http://www.smoked-meat.com/forum/showthread.php?t=24836
Yeah, I saw those but all of those include venison, which I don't have. I'm assuming the flavor profile would be completly different.

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  #4  
Old 10-31-2012, 12:30 PM
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Just substitute beef or pork for the venison. The spice flavoring will still be the same.
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Old 10-31-2012, 12:32 PM
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Quote:
Originally Posted by Ryan View Post
Just substitute beef or pork for the venison. The spice flavoring will still be the same.
I use the same recipie for beef and pork also...
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Old 10-31-2012, 12:56 PM
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Quote:
Originally Posted by PitRow View Post
Yeah, I saw those but all of those include venison, which I don't have. I'm assuming the flavor profile would be completly different.
No problem with the meat, Pit... Also..I believe Big guy has some great pepperette recipes... as they seem to call them in Canuckia...
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Old 10-31-2012, 12:59 PM
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mike, thanks for posting a topic that has been on my mind lately, too.

butcher, regarding your recipe on the other thread:

Quote:
This is for a 10 LB batch, DRY CURE pepperettes

Moose or deer, 80% / 20% pork fat

2 level TSP of Cure salt #1
4 Tbsp paprika
6 tbsp grnd mustard
1 tsp gound plack pepper
1 tsp gound celery
1 tbsp grnd mace
1 tsp gran garlic
3.5 OZ salt
1.5 OZ dextrose
6 OZ fermento

110 F for 12 hours (if you like more "tang" flavour, go another 8 hours, raise temp to 170F and finish to an internal temp of 145F
i've never made anything like this before, and have a couple of questions about the fermento and dextrose:

a) what are these for? i am guessing that they aid in developing flavour?

b) is there a common or more-widely-known name for these? or perhaps a substitute that would be readily available even in a small-town grocery? basically, if i can't get my hands on those specific products, can i use something else?

thanks!

ron
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  #8  
Old 10-31-2012, 01:09 PM
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Quote:
Originally Posted by Ryan View Post
Just substitute beef or pork for the venison. The spice flavoring will still be the same.
Quote:
Originally Posted by butcher View Post
I use the same recipie for beef and pork also...
Quote:
Originally Posted by Richtee View Post
No problem with the meat, Pit... Also..I believe Big guy has some great pepperette recipes... as they seem to call them in Canuckia...
Awesome, thanks guys! I was worried the spice mix would be different since the meat has a different taste!

Quote:
Originally Posted by TasunkaWitko View Post
b) is there a common or more-widely-known name for these? or perhaps a substitute that would be readily available even in a small-town grocery? basically, if i can't get my hands on those specific products, can i use something else?
Can't comment for sure on this stuff Ron, but I'm pretty sure dextrose is just a different type of sugar, as opposed to sucrose (common table sugar). I'm pretty sure it's used in home brewing too, not sure if you have a home brew store there or not, but that would be a good place to find it.

As for the fermento, from what I understand it's just finely powdered, dried buttermilk. Not sure if you can find that locally either. Hopefully one of the more experienced guys will chime in.
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Old 10-31-2012, 01:14 PM
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Fermento =Cultured butter milk powder

Dextrose=Karo syrup can be used (clear) use 1.60 fluid oz per 5 lbs of meat.
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Old 10-31-2012, 04:38 PM
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many thanks, devo - i'll see about finding some powdered buttermilk ~
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  #11  
Old 11-02-2012, 06:54 AM
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Quote:
Originally Posted by PitRow View Post
Yeah, I saw those but all of those include venison, which I don't have. I'm assuming the flavor profile would be completly different.

Sent from my Desire HD using Tapatalk 2
nah venison doesn't have a very strong flavour unles you hang it till it goes green. Most people don't do that any more :-)

Quote:
Originally Posted by TasunkaWitko View Post
mike, thanks for posting a topic that has been on my mind lately, too.

butcher, regarding your recipe on the other thread:



i've never made anything like this before, and have a couple of questions about the fermento and dextrose:

a) what are these for? i am guessing that they aid in developing flavour?

b) is there a common or more-widely-known name for these? or perhaps a substitute that would be readily available even in a small-town grocery? basically, if i can't get my hands on those specific products, can i use something else?

thanks!

ron
Does seem odd. The dextrose is to feed naturally occuring bacteria which produce lactic acid as a byproduct - hence the 'ferment'.
Fermento though is a seperate source of lactic acid that is mostly used when you don't want to ferment but want a similiar profile to a fermented sausage.

Seems odd that both methods would be used in the same sausage
looking at the spices there's nothing there to give heat. although quite a lot of mustard. But bugger all pepper. 1 tsp for 10lb of meat.
Looks like a tasty recipe but definitely not particularly spicy.

And doubled up on the lactic acid. be interesting for sure.
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