Using hickory dowels that are cut to fit inside the Bradley, thread dowels through the hanging loops. Step 3: Chop Meat. Use butchers twine to tie hanging loops on the end of the sausage, making sure that the loops are large enough so the wooden dowel will easily slip through. form your sticks, put in the fridge, uncovered, for 24 hours. Preheat smoker to 125 degrees F, with vent wide open. Make sure the grinding equipment and meat are cold, before grinding meat. Your email address will not be published. It is important to use glass, ceramic, or plastic bowls when mixing your meats with the fast cure. Required fields are marked *. Hang the pepperoni inside the smoker, by resting the dowels on the top shelf support. Once the casings are dry, close vent to 1/4 opening, raise the temperature of the smoker to 165 degrees F, and hold until internal temperature of the pepperoni reaches 145 degrees F. If you like, you can add wood bisquettes at this stage. Next you will need to dry the casings. Simply dump the ashes, add fresh wood chunks/chips and continue smoking for 4-6 hours, or when the pepperoni dries and turns to a dark brown color. This website uses cookies so that we can provide you with the best user experience possible. Now let them dry for 90 minutes, next turn your smoker up to 225 degrees, add your wood chips and smoke and cook until the center of your sticks reach 160 degrees Fahrenheit. Use the stuffing tube on your meat grinder to fill the collagen casings. A special combination of spices makes them different than anything you can buy at the store. Where can I buy it? If you disable this cookie, we will not be able to save your preferences. After that, keep your meat in the refrigerator until you are ready to stuff in casings. This means that every time you visit this website you will need to enable or disable cookies again. | Pepperoni is usually not smoked but I used 6 apple bisquettes for a mild smoke flavour. Remove sausage from the smoker once the internal temperature has reached 145 degrees F. Chill with cold water until the internal temperature is reduced to 90-100 degrees F. You can eat the smoked pepperoni right away, store in refrigerator, or freeze. Pickled pork is roasted on top of a pineapple trivet, where it gets all of the flavor and moisture. Lightly smoke for 4 hours. Privacy Policy, Look forward to seeing you next time you are looking for an outdoor cooking recipe. Mix beef, pork, bacon, salt, crush red pepper, black pepper, allspice, cayenne pepper, crushed fennel, whole fennel, and fast cure in a glass, ceramic, or plastic bowl. Make Pepperoni Sticks at Home Step 1: Gather Ingredients and Materials. Making your own homemade Bratwurst is no easy task, but it’s absolutely worth the work. https://www.bradleysmoker.com/recipe/semi-dry-cured-smoked-pepperoni From Stickbowcrafter – Brian Ground Beef – Go for meat with a high fat content so the meat does not dry out completely while cooking We are using cookies to give you the best experience on our website. After smoking, let cool then cut into 7-inch (18cm) sticks. This site uses Akismet to reduce spam. Here's what you will need to have co-located. Mix beef, pork, bacon, salt, crush red pepper, black pepper, allspice, cayenne pepper, crushed fennel, … Cover and refrigerate for at least 24 hours. © 2020 Bush Cooking. DIRECTIONS mix all ingerdients thoroughly (will make about 4 sticks). This prevents breaking your mixture. For sticks with cheese or jalapenos, you really need to have a casing, which is the second recipe found in the next section of this article. https://www.sausagemaker.com/insta-cure-no-1-4oz-p/11-1010.htm. bake at 300degrees for 60 minutes on wire rack, ENJOY. Grilled Shrimp and Smoked Sausage Skewers. I do have a question though, the 'quick cure', what exactly is it?