Hickory Smoked Pepperoni Sticks Recipe

Curing sausages and meats can be a daunting task, but it is incredibly rewarding. Besides, the end result is worlds above any store-bought product you can find. True, there are some techniques you will have to master to safely produce a quality cured meat or sausage. But with modern technology and curing products it can be surprisingly simple.

Pepperoni is a type of sausage traditionally made from finely ground cured pork & beef that is lightly smoked. It is stuffed in thin collagen casing and gets its characteristic red colour from: paprika & cayenne, and the curing reaction of sodium nitrite.

Save as PDF

Ingredients

2 Lbs pork shoulder

0.84 Lbs beef (I used stew cuts)

36 G salt

3.2 G Cure #2

2½ G Dextrose 0.2%

4 G sugar

8 G paprika

3 G cayenne

3 G anise seeds

2 G fennel seeds

0.8 G Mondostart 2 M culture

Preparation

Cube and then finely grind pork & beef together.

Weight out remaining ingredients and mix together.

Mix together with meat until well combined (2-3 minutes in a stand mixer on low speed should do the trick).

Stuff into collagen casings.

Ferment at 71ºF for 72 hours, 85-90% humidity.

Cold smoke for 8 hours with hickory bisquettes.

Dry at 54-60ºF, 80-85% humidity, for 5-7 weeks (dry until you observe a weight loss of 30%).

Store in a cool dry place (less than 60°F).

Hickory
Wood

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

Shop Now

Best Food Smokers.
Ever.

Professional P10 4 Rack Electric Smoker

Bradley’s Hottest Smoker! With 4 Racks, 10 hours of smoke.

$799.00 CAD

The ultimate in food smoking!

Digital 4 Rack Electric Smoker

The best of the Bradley Original with new technology! 4 Racks.

$649.99 CAD

~~$649.99 CAD~~ $649.99 CAD

Original 4 Rack Electric Smoker

4-Rack capacity and automatic feed system for nine hours of continuous smoking.

$499.99 CAD

Something For
Every Season

View all

Smoked Candied Salmon Recipe 24 Hours
Salmon fillets (Coho, Chinook or Sockeye) ½ Gallon of water ¼ Cup of coarse salt 3 & ½ Cups of real maple syrup 4 Kg of pure honey (melted) 4...

Smoked Candied Salmon Recipe
5 minutes Read
Salmon fillets (Coho, Chinook or Sockeye) ½ Gallon of water ¼ Cup of coarse salt 3 & ½ Cups of real maple syrup 4 Kg of pure honey (melted) 4...
Smoked Diver Scallops Recipe 30 Minutes
Chef Ted Reader shows how to make the greatest appetizer for any backyard party. It may be a little finicky, but once you bite into these delicious smoked scallops you'll...

Smoked Diver Scallops Recipe
5 Minutes Read
Chef Ted Reader shows how to make the greatest appetizer for any backyard party. It may be a little finicky, but once you bite into these delicious smoked scallops you'll...
Smoked Salmon Mini Quiches Recipe 10 minutes
12 Mini pastry shells 2 Oz cold smoked salmon 2 Oz goat cheese - crumbled 3 Medium eggs ⅔ Cup milk ¼ Tsp kosher salt ½ Tsp fresh dill, chopped...

Smoked Salmon Mini Quiches Recipe
5 minutes Read
12 Mini pastry shells 2 Oz cold smoked salmon 2 Oz goat cheese - crumbled 3 Medium eggs ⅔ Cup milk ¼ Tsp kosher salt ½ Tsp fresh dill, chopped...