kyle thx kyle! Yep, same recipe exactly, and it is a good one. That meatandsausages site
meatandsausages dot com, is pretty much Marianski’s book transcribed to web. It is the english version of original polish site that Marianski and originalfounder developed. To me, I think it’s one of the best recipe sources on internet, and bought the book version too.
First time making Snack Sticks (pepperoni)!
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Very nice! I found that the longer the pepperoni sticks sit in the freezer, the better they are. I wasn’t impressed with my first batch snd put them in the freezer. About 2 months later I decided I better start eating them to get rid of them. Something about that 2 months in the freezer changed them from alright to outstanding.
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Grimpuppy said in First time making Snack Sticks (pepperoni)!:
Very nice! I found that the longer the pepperoni sticks sit in the freezer, the better they are. I wasn’t impressed with my first batch snd put them in the freezer. About 2 months later I decided I better start eating them to get rid of them. Something about that 2 months in the freezer changed them from alright to outstanding.
Well that is good to know. This was a 2.5lbs batch just to test spices and technique but the next one will be a production run. I will have to start experimenting with other snack stick flavors but I dare not ask Jonathon because I will be overwhelmed at all the different possibilities LOL!
What are you guys favoring snack stick flavors (own spice mix or commercial blends)??
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Dr_Pain
Looking good. Will be grinding and stuffing 25# of sticks myself today.
Sous Vide all the way… -
PapaSop said in First time making Snack Sticks (pepperoni)!:
Dr_Pain
Looking good. Will be grinding and stuffing 25# of sticks myself today.
Sous Vide all the way…Actually PapaSop you are the inspiration behind using the sousvide without the bag
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The little train that Could, looks like you did !!!
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Dr_Pain said in First time making Snack Sticks (pepperoni)!:
PapaSop said in First time making Snack Sticks (pepperoni)!:
Dr_Pain
Looking good. Will be grinding and stuffing 25# of sticks myself today.
Sous Vide all the way…Actually PapaSop you are the inspiration behind using the sousvide without the bag
Total game changer. Will be using it tomorrow after the sticks visit the smoker.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Dr_Pain looks great. You definitely overcame any obstacles.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
Dr_Pain great looking sticks. Thanks for sharing your procedure. I think a lot of us are using pellet smokers that have lower temperature limitations.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Dr_Pain for snack sticks I typically use prepackaged mixes. I think a strong favorite from Walton’s is Willies. For kabanos, a Polish snack stick, I use a recipe. There are others that I am playing around with, trying to find the right balance, e.g. hunter sticks.
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YooperDog said in First time making Snack Sticks (pepperoni)!:
Dr_Pain for snack sticks I typically use prepackaged mixes. I think a strong favorite from Walton’s is Willies. For kabanos, a Polish snack stick, I use a recipe. There are others that I am playing around with, trying to find the right balance, e.g. hunter sticks.
Thanks for the suggestions!
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