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No. 798 Pepperoni Stick Seasoning

Regular price $ 9.99

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603 in stock

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SKU: 02-0039

Goes well with

Make soft, smokey pepperoni snack sticks with our Pepperoni Snack Stick Seasoning. A zesty blend of spices to make a popular pizza topping flavor into sticks.

  • Blend with a mixture of pork and beef
  • The seasoning alone is great on pizza and can be used on salads
  • .6 Lb. B Unit or .3 Lb. C Unit
  • Comes complete with Maple Cure
  • No MSG
  • Per Pound: Use 1 Tbsp of seasoning + 1 3/4 tsp of Maple Cure

View 1 lb. Conversion Chart


How To Use

(For 12-1/2# Batches Divide Following By 1/2) 

You will need:

  • 12-1/2# of Beef Chuck or Venison
  • 12-1/2# of Pork Trims
  • 1 pkg. of "B" Seasoning
  • 2-3 cups Distilled Water

Suggested Procedure: Grind all meat through a 3/16" plate. Add in seasoning &  cure and mix 4-6 minutes until meat is tacky. Then regrind through a 1/8" plate; the meat is now ready to stuff into 32-35mm hog casings to any length you want.

Smoking Procedure: Hang in smokehouse at 110°F for 1 hour then raise temperature to 160°F at 75% humidity and run 8 hours. Then remove from smokehouse and chill in cold water to 100°F internal temperature.  Hang in rack at room temperature 8 – 10 hours, and then hang in cooler 38° - 40°F for 4-5 days.  If not dry enough by that time then hang 2-3 more days.

*Note: You may add 2 hours of smoke moistened if you wish.

Smoking Procedure: Hang in smokehouse at 110°F for 1 hour then raise temperature to 160°F at 75% humidity and run 8 hours. Then remove from smokehouse and chill in cold water to 100°F internal temperature.  Hang in rack at room temperature 8 – 10 hours, and then hang in cooler 38° - 40°F for 4-5 days.  If not dry enough by that time then hang 2-3 more days.

*Note: You may add 2 hours of smoke moistened if you wish.

Ingredients

Dextrose, Salt, Spices, Garlic Powder, Sodium Erythorbate (2.27%), Extractives of Paprika.

Maple Cure: Salt, Maple Sugar, Sugar, Sodium Nitrite (0.84%), With Less Than 1% Glycerine (Prevents Caking).

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