I’m usually a 50/50 guy too but I’ve done 80/20 before… there’s not a lot of fat in butts that’s why I do a 50/50… I always use butts too
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
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
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.