Recipe for pepperoni sticks/Snack sticks and other questions

[uzzi]

Hi all, first post but a frequent lurker! Looking for a recipe for pepperoni sticks, snack stcks etc thats works well. Been having a tough time finding a good recipe

Also some questions........what % should the fat content be in snack sticks? Lower than in say a polish sausage?

What kind of wood should I use to smoke snack/pepperoni sticks?

Thats all for now, I have some moose from last year I should use up, making about 10# batch, will add pork trim to get to the correct fat/meat percentage

Also, what size are casings for sticks? Usually about 24mm? Will that be about the same size as one's pinky or 4th finger?

Thanks!

[Big Guy]

here is what I do

Pepperetts


8 Lbs. Pork shoulder
7 Lbs. Venison
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1 Tbs. Amino Phosphate
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento
1 liter cold water

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 22-24mm collagen casings. Link into 10 � lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 155 internal. Allow to cool. Then hang to dry to desired texture..

[Iamarealbigdog]

here is what I do

Pepperetts

1 1/2 cups Fermento

Hey Big Guy, where do you get your Fermento from....? I'm looking for a supply of it...

I'm using close to the same recipe but adding citric acid for the twang.

[Big Guy]

I get it in 5 # pails from "the sausage Maker" in Buffalo.
I have it shipped to my FLA address when I am wintering there and bring it back with me in the spring.

For a Canadian supplier try Stuffers.com

Stuffers Fermento Salami Cond 454g RMIFERMENTO
(Item# RMIFERMENTO)
RECCOMENDED USAGE: 6 G PER KG PRODUCT 1 OZ PER 10 LB PRODUCT. INGREDIENTS: CORN SYRUP SOLIDS, GLUCONA DELTA LACTONE, SODIUM ERYTHORBATE. NET WEIGHT: 1... $6.25

[uzzi]

Nice looking sticks! What are some of the ingredients for?

Mace
Amino Phosphate
Milk Powder
Fermento

Thanks!

[Big Guy]

mace is a spice for flavour
phosphate is a binder
milk powder is anothr binder and helps keep the sausage nice and moist
fermento adds an acidic twang to the flavour

[uzzi]

Thanks!
So do you think I can substitute the binders you listed with soy protein?

I'm trying to see if I can find the fermento, I live in Canada, going to check with the local bulk food store

[Iamarealbigdog]

Thanks!
So do you think I can substitute the binders you listed with soy protein?

I'm trying to see if I can find the fermento, I live in Canada, going to check with the local bulk food store

Both big guy and I are from SW Ontario, Finding a supply of Fermento is a pain in the butt.

As BG mentioned Stuffers.com is your best source of internet supply. I have not found a local supply of the stuff anywhere...

Anybody????

[uzzi]

Yeah, called local butcher, and the local bulk food store, neither have heard of it. Emailed stuffers.com to see quantity that is in a lb.......above recipe calls for 1.5 cups for the 15 lbs of meat, so want to make sure there is at least 1.5 cups in the pound of fermento.

The other binders, I'm tempted to substitute with soy protein powder in equal quantity......thoughts?

[uzzi]

OK, I emailed stuffers.com, and he said the Fermento is supposed to be used 1oz per 10lbs....which I'm gonna assume is way less than the recipe bove of 1.5 cups for 15 lbs (or 1 Cup for 10 lbs), unless this stuff is very light by volume and 1 cup only weighs an ounce....

Any help or suggestions before I buy fermento and make the recipe?

Thanks everyone!

[Big Guy]

You could use soya protien powder , instead of milk powder, I am going to try soya milk powder in the next batch its a lot cheaper and I think it would work just as well. I wouldn't leave out the phosphate though. I got a pound of the fermento from stuffers and there recomended rate seems too low, not sure it is the same stuff as what I am getting from buffalo. It is a flavour enhancer so I guess it depends on what type of sausage you are making as to how tangy you want to make it.

[uzzi]

OK, thanks, maybe what I'll do is experiment then with a small batch first and see how that goes