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{"id":404628247,"title":"No. 798 Pepperoni Stick Seasoning","handle":"no-798-pepperoni-stick-seasoning","description":"\u003cp\u003eMake 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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlend with a mixture of pork and beef\u003c\/li\u003e\n\u003cli\u003eThe seasoning alone is great on pizza and can be used on salads\u003c\/li\u003e\n\u003cli\u003e.6 Lb. B Unit or .3 Lb. C Unit\u003c\/li\u003e\n\u003cli\u003eComes complete with \u003cstrong\u003e\u003ca href=\"http:\/\/ps-seasoning-spices.myshopify.com\/collections\/cures\/products\/maple-cure\"\u003eMaple Cure\u003c\/a\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #cc0000;\"\u003eNo MSG\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #cc0000;\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.psseasoning.com\/blogs\/sausage-making-101\/18684227-seasoning-cure-conversion-chart-for-per-pound-increments\"\u003eView 1 lb. Conversion Chart\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eINGREDIENTS\u003c\/h5\u003e\n\u003cp\u003eDextrose, Salt, Spices, Garlic Powder, Sodium Erythorbate (2.27%), Extractives of Paprika.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDRY CURE PEPPERONI ITALIAN STYLE\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e(For 12-1\/2# Batches Divide Following By 1\/2) \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYou will need:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e12-1\/2# of Lean Pork Butt\u003c\/li\u003e\n\u003cli\u003e2-1\/2# of Pork Trims\u003c\/li\u003e\n\u003cli\u003e10# of Boneless Beef\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 pkg. of \"B\" Seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Procedure: \u003c\/strong\u003eGrind all meat through a 3\/16\" plate. Mix 4-6 minutes until meat is tacky adding all ingredients evenly. Then regrind through a 1\/8\" plate; the meat is now ready to stuff into 32-35mm hog casings to any length you want. Hang at 70 degrees F for 2 days at about 75% humidity, and then product should be put into cooler at 38-40 degrees F for at least 18 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmoking Procedure:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e*Note: You may add 2 hours of smoke moistened if you wish.\u003c\/p\u003e","published_at":"2014-11-10T17:08:00-06:00","created_at":"2014-11-10T17:08:00-06:00","vendor":"PS Seasoning \u0026 Spices","type":"Sausage Seasoning","tags":["No MSG","Smoked\/Cooked Sausage","Snack Sticks"],"price":995,"price_min":995,"price_max":995,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":957773703,"title":"B Unit","option1":"B Unit","option2":null,"option3":null,"sku":"02-0039","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"No. 798 Pepperoni Stick Seasoning - B Unit","public_title":"B Unit","options":["B Unit"],"price":995,"weight":272,"compare_at_price":null,"inventory_quantity":-438,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_798PepperoniSnackStick.png?v=1525706526","\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_Secondary_Pepperoni.png?v=1525706526","\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/798-Pepperoni-Seasoning_2000X2000.png?v=1525706526"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/SausageSeasoning_798PepperoniSnackStick.png?v=1525706526","options":["Unit"],"content":"\u003cp\u003eMake 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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlend with a mixture of pork and beef\u003c\/li\u003e\n\u003cli\u003eThe seasoning alone is great on pizza and can be used on salads\u003c\/li\u003e\n\u003cli\u003e.6 Lb. B Unit or .3 Lb. C Unit\u003c\/li\u003e\n\u003cli\u003eComes complete with \u003cstrong\u003e\u003ca href=\"http:\/\/ps-seasoning-spices.myshopify.com\/collections\/cures\/products\/maple-cure\"\u003eMaple Cure\u003c\/a\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #cc0000;\"\u003eNo MSG\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"color: #cc0000;\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.psseasoning.com\/blogs\/sausage-making-101\/18684227-seasoning-cure-conversion-chart-for-per-pound-increments\"\u003eView 1 lb. Conversion Chart\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eINGREDIENTS\u003c\/h5\u003e\n\u003cp\u003eDextrose, Salt, Spices, Garlic Powder, Sodium Erythorbate (2.27%), Extractives of Paprika.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDRY CURE PEPPERONI ITALIAN STYLE\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e(For 12-1\/2# Batches Divide Following By 1\/2) \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eYou will need:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e12-1\/2# of Lean Pork Butt\u003c\/li\u003e\n\u003cli\u003e2-1\/2# of Pork Trims\u003c\/li\u003e\n\u003cli\u003e10# of Boneless Beef\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 pkg. of \"B\" Seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Procedure: \u003c\/strong\u003eGrind all meat through a 3\/16\" plate. Mix 4-6 minutes until meat is tacky adding all ingredients evenly. Then regrind through a 1\/8\" plate; the meat is now ready to stuff into 32-35mm hog casings to any length you want. Hang at 70 degrees F for 2 days at about 75% humidity, and then product should be put into cooler at 38-40 degrees F for at least 18 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmoking Procedure:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e*Note: You may add 2 hours of smoke moistened if you wish.\u003c\/p\u003e"}

No. 798 Pepperoni Stick Seasoning

$ 9.95
Maximum quantity available reached.

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

View 1 lb. Conversion Chart

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

DRY CURE PEPPERONI ITALIAN STYLE

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

You will need:

  • 12-1/2# of Lean Pork Butt
  • 2-1/2# of Pork Trims
  • 10# of Boneless Beef
  • 1 pkg. of "B" Seasoning

Suggested Procedure: Grind all meat through a 3/16" plate. Mix 4-6 minutes until meat is tacky adding all ingredients evenly. Then regrind through a 1/8" plate; the meat is now ready to stuff into 32-35mm hog casings to any length you want. Hang at 70 degrees F for 2 days at about 75% humidity, and then product should be put into cooler at 38-40 degrees F for at least 18 days.

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.

Sku: 02-0039

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