pepperoni snack sticks



  • going to try snack sticks with pepperoni and high temp cheese waltons says follow recipe for summer sausage do I need encapsulated citric acid? and can I use carrot fiber for my binder going to do a small batch around 4 lbs do I add water also


  • Walton's Employee

    @rodneycaudill If you are making snack sticks I would just follow the snack stick recipe but they are similar other than the casing size and seasoning so you wont go wrong either way. No, you do not need to add Encapsulated Citric Acid just remember if you don’t add that you need to hold your product overnight after you stuff it to allow the cure to work in the meat. Yes, you can use carrot fiber for that, it’s what I would actually recommend you use. 4 oz of carrot fiber will do 25 lb of meat so if you are doing a 4 lb batch that would be .64 of an oz. The same math applies to the water, 2 quarts is 4 lb so that would .64 of a lb (10.25 oz) of water. This has been formulated to make stuffing as easy as possible.



  • did the 4lb batch today followed Jonathon’s advice except I didn’t have time to hold overnight so I used the citric acid. I used 21mm fresh collagen casings smoked really slow for 4 hours then turned up my smoker for another hour till they hit 165 taste fantastic they just seem to be a little too juicy for pepperoni and I needed more cheese than I put. thanks for the advice I’m still learning but I am hooked on making snack sticks now


  • Walton's Employee

    @rodneycaudill Hey Rodney, glad they came out tasty, if you are looking for a dryer pepperoni the first thing I would do is try cutting the water a little. It’s the simplest way to make a less moist product. If that doesn’t work you could try dehydrating them after the thermal processing but I don’t recommend that as your first solution.


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Recent Posts

  • R

    Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!

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  • R

    Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…

    I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…

    On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…

    As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…

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  • D

    I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.

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  • P

    @stan
    I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.

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  • B

    I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.

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  • T

    Thank You Sir:
    Tarp

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