Homemade Pepperoni Snack sticks

100% would make again

Ready in 5 hours

This recipe is private.

Similar to a Slim Jim type snack, but bigger around ( 19mm ) and of course, Pepperoni. This recipe can also be used to make Smokies ( closer to a Slim Jim ) by omitting the Fennel seed and Allspice and replacing with 4 tablespoons of Onion powder, 2 Tablespoons of Corriander and more Cayenne pepper if you like 'em zippy! If you try to imitate the flavor of a Slim Jim, you'll need to smoke the sticks with Baywood- good luck tryin to find a source for it!

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8 lbs lean Beef Chuck meat; coarse ground twice
2 lbs pork shoulder meat; coarse ground twice
2 teaspoons Sodium Nitrate; ( Instacure )
5 tablespoons table salt
4 oz. Brown sugar
2 tablespoons Cayenne pepper
1 tablespoon White pepper
5 tablespoons Fennel seed; crushed
2 cups Nonfat dry milk
3.5 tablespoons Powdered Dextrose
1 teaspoon allspice
2 tablespoons granulated garlic
3 tablespoons mustard powder
1 stick of 19-mm Smoked Collagen sausage casings
1 container icy cold water
1 probe style thermometer

Original recipe makes 50 Servings



In a large mixing bowl, put all dry ingredients and add 4 cups of water and mix thoroughly with a wire whisk. In another large container, mix the beef and pork meat together. Pour the seasoning mix over the Beef & Pork meat and hand mix THOROUGHLY for 5 minutes. Stuff the mixture into the casings, place stuffed sticks into a covered container and refrigerate for 24 hrs. Day 2: Remove sticks from refrigerated container and let air dry at room temp. until all surfaces are dry. Pre- heat your smoker or oven to 145 degrees. If your oven won't go that low- place on lowest setting ( might be "warm" ) and leave the door cracked open with something. Insert the probe thermometer now ( if you are using digital ) into the end of one of the sticks being careful to keep it centered and not piercing the casing. Add smoker chips or dust to smoker now ( I only do it once to enhance the flavor of the Pepperoni more than to blast it with smoke flavor ). Leave the damper on the smoker wide open for the first 2 hours, then close it 1/2 way and increase the temp. to 165 degrees. You want your ice water bath standing by, when the temp. of the sticks hits 150 degrees, remove them from the smoker or oven and place immediately into the cold water bath for 5-7 minutes, this will lower the internal temp. of the sticks to around 80-85 degrees and they can now be placed on a cooling rack until they've cooled to room temp. The final product can be stored in ziploc gallon sized bags in the refrigerator for a few months. If you leave the sticks exposed in the refrigerator, they will get dryer and dryer until only the Dog will want them!

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