Pepperoni Snack Stick Kit

A boxed snack stick kit labeled 'PS Seasoning' and 'Pepperoni' on a plain white background.

Back of a Pepperoni Snack Sticks box showing recipe information, ingredients, directions, a pro tip, and a sausage promo on an orange and dark blue background.

The back of the pepperoni snack stick kit box, showing instructions, included items, and a QR code on a white background with orange and navy design elements.

The nutrition facts panel of the pepperoni snack stick kit

Pepperoni Snack Stick Kit

Regular price $ 29.99

Shipping calculated at checkout

Quantity

SKU: 02-0291

Goes well with

You can now make bold, zesty smoked Pepperoni Snack Sticks at home with this easy-to-use processing kit! The kit comes complete with seasoning, cure, and 21mm clear collagen casings to make 25 lbs. of homemade Pepperoni style snack sticks in your smoker. We recommend using a combination of pork trims (15 lbs.) and beef chuck (10 lbs.) along with the provided deeply flavorful blend of garlic, red pepper, and anise. You may also use venison instead of beef chuck. Process for 1 hour (smoke off) and then with smoke on for an additional 5-6 hours or until internal temperature reaches 156 degrees F.

Kit includes:

Supplies to make 25 lbs. of snack sticks
1 large package of seasoning, 1 package of cure, and 21mm clear collagen casings
Step-by-step instructions

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.

How To Use

You will need:

A combination of 15 lbs. of pork trims & 10 lbs. of beef chuck
2-3 Cups Distilled Water

DIRECTIONS

Grind meat and trimmings through 3/8" plate, then grind again through 1/8" plate. Add cure and 2 cups of water and mix into meat. Add seasoning then mix for 4-6 minutes until meat becomes tacky, adding additional water as needed.

Pro Tip: For best results, refrigerate your meat overnight or freeze for 40 minutes to keep the meat as cold as possible (not frozen) throughout the grinding and stuffing process. We recommend leaving your grinder parts in the freezer prior to using them.

Stuff into collagen casings. Note: Casings are ready to use. DO NOT soak.

Preheat smoker to 100 degrees F. Process for 1 hour (smoke off). Increase temperature to 170 degrees F. With smoke on, process for 5-6 hours or until internal temperature reaches 156 degrees F. Turn smoker off and allow snack sticks to cool to 100 degrees F.

*Smoking temperatures and times may vary based on your smokehouse. These instructions are meant as a general guideline, please reference your manufacturer's instructions for best results.

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.

Ingredients

Seasoning: Dextrose, Salt, Spices, Garlic Powder, Sodium Erythorbate (2.3%), Extractives of Paprika. Cure: Salt, Maple Sugar, Sugar, Sodium Nitrite (0.84%), With Less Than 1% Glycerine Add to Prevent Caking.

The Nutrition Facts label for the Pepperoni Sausage Kit showing serving size, calories, and nutrient values per container on a white background.