How To Make Pepperoni Sticks

Because i wasn’t sure how we would like the pepperoni sticks i didn’t want to make a ton of them.Because i wasn’t sure how we would like the pepperoni sticks i didn’t want to make a ton of them.Cover and refrigerate for at least 24 hours.Cut pizza dough into 8 equal rectangles.

Form your sticks, put in the fridge, uncovered, for 24 hours.Great pepperoni jerky sticks recipe that you and the kids will love.How to make salami sticks.How to prepare your pepper sticks for smoking.

I chopped it into smaller pieces so it is easier to get though the grinder.I couldn’t wait to get to making it all!I had to force myself to try this high.I have modified my pepperoni stick recipe as follows:

I just make bread dough in my bread machine to wrap the sticks in.I started with 5 lbs of elk meat and approx.I started with 5 lbs of elk meat and approx.Jerky sticks are done similarly except that you can use a wetter mix (eases extrusion) and dehydrate in the process.

Learn how to make venison pepperoni snack sticks.Line a baking sheet with parchment paper.Make pepperoni sticks at home:Melt the butter and stir in.

Mix all ingerdients thoroughly (will make about 4 sticks).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.Mix well in a plastic bowl or measuring cup.Once you have the techniques and equipment mastered, the flavor possibilities are endless.

Once you have your pepper sticks ready set them in the refrigerator for 12 hours to allow the seasonings to work.Pepperoni bread sticks are pretty easy to make and are an awesome take along food.Pepperoni can be as simple or complex as you want to make it.Pepperoni is a cooked product;

Place 6 to 8 pieces of pepperoni in the middle of each rectangle in a line.Place an unwrapped string cheese stick on top of the pepperoni.Place pepperoni sticks in a big chief or little chief smoker.Preheat oven to 450 degrees.

Roll one side of the dough around the cheese.Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.Spread pizza dough out onto parchment paper.The key, as always, is to ensure that you maintain a sterile and cool environment throughout production.

The pork also acts as a neutralizer for taming wilder tasting meats like waterfowl.Then you can grind, mix and stuff in record time, reducing the exposure to any harmful bacteria.They are also great for taking camping and reheating on a stick over the fire.This is the first time i have ever attempted anything like this, so i’ll point out all of my bad examples along with what to do.

Typically with travis’ deer we make lots of jerky, but i was wanting dinner sausage and italian sausage and pepperoni sticks and summer sausage.Use the stuffing tube on your meat grinder to fill the collagen casings.Use whichever smokehouse wood chips flavor you prefer.Using ground pork with wild game meat keeps the pepperoni sticks from drying out too much.

Wash your equipment prior to use and throw it all in the freezer while preparing and measuring spices.You’ll be making pepporni jerky again and again.