Some of my friends wanted some really hotpepperoni so I made the ones below. Not so special except I doubled the red pepper flakes and chili powder. They are going in the smoker this norning(http://i357.photobucket.com/albums/oo11/piker_dave/Daves016.jpg)(http://i357.photobucket.com/albums/oo11/piker_dave/Daves017.jpg)
Nice sticks and I have the same table and chairs ;D ;D
Quote from: devo on December 13, 2012, 06:33:49 AM
Nice sticks and I have the same table and chairs ;D ;D
But let's see if his doubles as a blooming station ;)
Piker sounds like my type of Pepperoni! I always double or triple my peppers. We like a small kick to it.Really looks good. May I ask who's recipe you used? Or was it a store bought mix?
Spicy pepperoni is da best for sure! Yours is looking good. Can't wait to see the money shot!
Quote from: Keymaster on December 13, 2012, 06:59:14 AM
Quote from: devo on December 13, 2012, 06:33:49 AM
Nice sticks and I have the same table and chairs ;D ;D
But let's see if his doubles as a blooming station ;)
Deems would be my kitchen/blooming chairs Aaron ;)
Piker and I have the same Dining chairs and table lets not get mixed up bud.
Sounds gooood
Are they done yet Are they done yet Are they done yet Are they done yet??
they are all done and toooo hot for me but my friends love them. I used the recipe from Olds Place i believe it was Gregs Spicy snack sticks. I had a money shot but did not turn out sorry will have one on the next batch. Piker(http://i357.photobucket.com/albums/oo11/piker_dave/Daves023_zps7e52d17f.jpg)
Looks and sounds great! I like my meat to have some kick.
Looking at the recipe --do you only use ground beef (or venison and pork fat)? Did you use the ECA?
If I don't have any ECA anyone know a good substitute? If yes, what is it and how much to use per 5 lbs?
Fermento works great too! I use it in a lot of sticks and sausage. Also don't have to worry about crushing while mixing hy meat if you go much over 6%.like you do ECA. Recommended amount is 3%-6% I tend to stay in the center. Only draw back I know of is it will make white mushy meat much over 6%. But gives it that nice tangy flavor, and helps with storage life also.
Quote from: viper125 on December 14, 2012, 09:35:58 AM
Fermento works great too! I use it in a lot of sticks and sausage. Also don't have to worry about crushing while mixing hy meat if you go much over 6%.like you do ECA. Recommended amount is 3%-6% I tend to stay in the center. Only draw back I know of is it will make white mushy meat much over 6%. But gives it that nice tangy flavor, and helps with storage life also.
3% - 6% of total weight/so 2.4oz to 4.8oz on a 5 lb batch? (16oz/lb X 5lb= 80oz X .03= 2.4oz)?
Sausage maker suggests 1 oz to 2 lbs no more then 6 oz per 100 lbs. Not sure why such a difference. But I have read 3-6 % Start out with 2.5 per 5 lbs and see how you think. Allied Keico is who say 3-6%
thanks- now I have a weekend project.
I use ground beef and ground moose. I have some fermento but I have never tried it. I guess I am too chicken because its hard too smoke the required time and temp in my bradley. I know I need a cold smoke adapter but as I stated before I only like a little smoke. Can I go thru the process with the O.B.S. with out any smoke but follow the time line? thks Piker
Well according to the instructions the reason for fermento is to cut back on that. Here is the label and you cook it the same length of time.
I use it in a lot of sticks and sausage and really like it. I buy it in 5lb bottles and keeps well.
Fermento - Cultured Whey Protein and Skim Milk
A dairy based flavoring product, Fermento is cultured whey protein and skim milk, used to imitate the fermented tangy sourly flavor desired in semi-dry sausage. Used only in the production of semi-dry products, such as summer sausage, pepperoni, thuringer, etc. Fermento eliminates the time necessary for the fermentation process to take place necessary when using starter cultures.
Accepted levels range from 1% to 6% depending on the desired result. The more Fermento used the higher the tang.
Use Fermento only in the production of semi-dry products. Fermento eliminates the curing times necessary for the fermentation process to take place.
Use 1% to 6% (of meat weight) to meat. 3% is a good starting point
Quote from: Piker on December 14, 2012, 02:21:04 PM
I use ground beef and ground moose. I have some fermento but I have never tried it. I guess I am too chicken because its hard too smoke the required time and temp in my bradley. I know I need a cold smoke adapter but as I stated before I only like a little smoke. Can I go thru the process with the O.B.S. with out any smoke but follow the time line? thks Piker
I was setting up an elaborate cold smoking set up. Or to me it was. But since I got the a-maz-en smoker for my Christmas exchange Im trying it first. Little heat and plenty of controlled smoke. Should work great. You want a little add few pellets. If you want a lot this will make smoke for 9 hours. How sweet is that. Will use smoking pellets or charcoal. And add little to no heat. Also like the fact you dont need a water bowl so drying may of got easier. Will also allow room for my mixer and various other needed things o my bench! ;D And still have my SG for my sausages and such. Just an idea.
Them there snack sticks look GREAT!
Got me another batch gettin ready for this week end,,,,,,last weeks batch is allready gone
So in my next batch I will try the fermento, small to begin with. I will follow the instructions but without the smoke. May be awhile as I just took out some pork and beef for breakfast sausage for the winter. I like doing these fron scratch as I can add a bit more spices to kick up the taste. Piker
Them looks good.