Made another 10 lb batch yesterday, they turned out pretty well. I used Greg's spicy snack stick recipe except that I doubled the peppers and hot sauce and added some coriander seeds. This makes for sticks with a pretty good bite, not for everyone but this recipe has made me a hero with the boys at our cottage getaway. Thanks Greg, it really is a good recipe.
(http://i293.photobucket.com/albums/mm78/ottawanitro/72187D97-52FE-4CAF-B7C6-007BAD735787_zpsnw3qcyzv.jpg)
(http://i293.photobucket.com/albums/mm78/ottawanitro/EFF1C454-25A0-46E6-8103-5FBEF0D27A01_zps23c31fj0.jpg)
Glad you liked them, it is a good starter recipe. :)
Your sticks look great. That's the way I like the too...HOT.
Could you share with me what casings you are using? I'm just getting started on this road and I find the vast amount of casings available is a bit confusing.
I'm interested in edible and natural if possible. What size casing fits on the 1/2 " stuffing tube for pepperoni ? Plan to make some 1" salami too and wondering what casings work well for that? Thanks.
I use a horn style press and always have a hell of a time pressing into 1/2" casings. I end up watering the meat mix down a lot, with mixed results. please share!
Thanks guys, this may have been my best batch yet, they disappeared fast. I know what you mean about the difficulty of stuffing into half inch casings. I went to a 22 mm (0.9 inches) sized casing, just a bit bigger than traditional but makes the stuffing go much easier, I use them every time for snack sticks now. They are 22mm edible collagen casings, they take the smoke very nicely. I think I would go with 25 mm or even 30 mm for pepperoni.