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.
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. 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.