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Chatting with Bearcarver and TasunkaWitko this past week about this, decided to go strictly with Mortons Pepperoni recipe and use it as a base to come up a snack stick that I like. Ultimately, I would love to replicate the taste of Slim Jims. Between them, and White Castle burgers, I don't know which is the more perfect food 
So, nothing fancy. Started off with 2# extra lean 93/7 ground burger from our local butcher, and made 2 1# loaves.
Commented on Tas's post the other day about trying some citric acid in his, so I decided to give it a go on one of the loaves.
With spices mixed up, I added them along with TQ and let sit in the fridge for 24 hours.
This morning, I removed one of them and added 4 grams of citric acid and mixed it in.
Took each loaf and divided them into 3 chunks, rolling them out on the table.
The 3 on the left are with citric acid, ones on the right, just the plain mortons recipe. ( I know what your thinkin, you thinking "That boy needs more fiber in his diet
)
Smoked these one hour at 130 with heavy smoke, filled pan back up and raised temps to 175 and left until internal temps read 162 degrees. Removed, and set on porch to cool.
All chilled, brought inside.
And cut and taste.
The verdict. The pepperoni taste could use a bit of a boost in my opinion. It's there, but not as pronounced as the commercial stuff.
The ones with the citric acid were fantastic. In fact, I already stuffed half a log in my pie hole prior to writing this.....
Such a simple recipe, I think if one gets the pepperoni taste to where they like it, there is no need to buy it from the store. I would freeze the logs and I think they would slice up very thin.
Well that's it. Another experiment done. Thanks Tas and Bear. I think with a bit of tweeking, this is gonna give me the snack stick recipe that I have searching for.
So, nothing fancy. Started off with 2# extra lean 93/7 ground burger from our local butcher, and made 2 1# loaves.
Commented on Tas's post the other day about trying some citric acid in his, so I decided to give it a go on one of the loaves.
With spices mixed up, I added them along with TQ and let sit in the fridge for 24 hours.
This morning, I removed one of them and added 4 grams of citric acid and mixed it in.
Took each loaf and divided them into 3 chunks, rolling them out on the table.
The 3 on the left are with citric acid, ones on the right, just the plain mortons recipe. ( I know what your thinkin, you thinking "That boy needs more fiber in his diet
)Smoked these one hour at 130 with heavy smoke, filled pan back up and raised temps to 175 and left until internal temps read 162 degrees. Removed, and set on porch to cool.
All chilled, brought inside.
And cut and taste.
The verdict. The pepperoni taste could use a bit of a boost in my opinion. It's there, but not as pronounced as the commercial stuff.
The ones with the citric acid were fantastic. In fact, I already stuffed half a log in my pie hole prior to writing this.....
Such a simple recipe, I think if one gets the pepperoni taste to where they like it, there is no need to buy it from the store. I would freeze the logs and I think they would slice up very thin.
Well that's it. Another experiment done. Thanks Tas and Bear. I think with a bit of tweeking, this is gonna give me the snack stick recipe that I have searching for.
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