i need some help.
i have made pepperoni sticks 3 times now with upsetting results with respect to the casings not adhering to the meat. i then have to peel them all which is a PITA.
here is what they look like - not very appealing.
the batch was as follows.
7 lbs deer
1 lb lean beef
8 lbs lean pork
2 store bought and 1 home made
i am pretty sure for one thing, 16lbs is way to much to pack into the 4 rack bradley.
i tried to follow the standard directions for smoking
1 hr @ 130-140 - dry the casings (
2 hr @ 140-150, - 2hr 40mins smoke (8 Hickory pucks & 3 alum pucks)
2 hrs @ 150-160,
2 hrs @160,
2hrs @ 170 &
hold at 170.
Internal temperature to be 150-155 - Ideal 152 (some say 149-152)
(rotated wracks every hour).
i have the fan mod, but i do not have a PID controller.
using collagen casing.
also, it took me 18 hours to get to 152, and it was 3am and i needed sleep so in the last 3 hours i had bumped the temp up to 180 - 190 - 200 each hour.
any tips much appreciated.