Making pepperoni sticks

[StevenW]

I've got about 3 pounds of 17mm stuffed casings in the fridg and will be putting them in the smoker tomorrow. The question is ... Should I go long and low on the heat or start low and then step it up every hour. I want them drier and wrinkly. Should I ice bath them or let them cool naturally? I have read either way.

Steven

[Fire it up]

I'm definitely no expert when it comes to this subject but I sure do love pepperoni sticks
Pretty sure you will want them to hit the ice bath when they are done cooking. As for temps I don't know.
Far as I know with just about everything you either want just cold smoke then some heat or a steady temp throughout the cook but again, not my area of expertise so I'll leave this one to some of the experts.
I'm sure you'll get all the info you will need by the time you have to start smoking

[TATONKA3A2]

The reason for the ice bath is to stop the cooking process and retain the shape of the casing.... would think if you are going with the "wrinkly" look you wouldn't want to ice water bath them.

I have to ask though, why that look?


When we do sticks it is an hour or so at around 100-120. Then about 140 for a couple of hours to smoke. Then bump to 160-170 to finish cooking. BUT we are going for a nice even appearance on our sticks.

Here is a pic of our sticks after being cooled overnight, cut, and ready for the foodsaver bags.

[Kingudaroad]

wrinkley and dry

Do them as TATONKA3A2 has suggested except without the ice bath, and let them dry in a cool dark place for 2 or 3 days. Be sure to use cure #1.

[Fishawn]

Do them as TATONKA3A2 has suggested except without the ice bath, and let them dry in a cool dark place for 2 or 3 days. Be sure to use cure #1.

X3............. At least that's what I do or similar

[Smoke'n Cy]

Make that X4

Are you using natural or collagen casings? Natural in 17mm are usually sheep casings and will shrink more than their collagen counterparts.

Also, from my experience, the main reason you go 100-120* the first hour or so is to dry the casing before applying smoke, this will make a huge difference in the final appearance of your sticks because if they aren't dry you'll have light colored (non-smoked) areas on your stix. Once they are dry to the touch (tacky), crank up the smoker to around 150* and apply your smoke. After they have taken on a good smoke, finish at 170* and shoot for an internal temp of at least 155*.

Good luck and keep us posted on the results.

[Bearcarver]

It has been my experience that keeping it low for a long time (130˚), or stepping it up gradually makes no difference.
The important thing is to keep it below about 140˚ for a long time to get a good amount of smoke flavor. That can be 100˚ to 110˚ to 120˚ to 130˚ to 140˚, or it can be set at 130˚ until you want to finish them at a higher heat (170˚).
I take mine to 155˚/160˚ internal.
BTW: No smoke for the first hour.


Bear

[Richtee]

In my experience...you do not want to cross 155. The fat really starts to melt then. And that's what the icewater bath does..stops the fat from continuing to melt out. I suggest you use this method, and as mentioned, let them dry a couple days in a fridge.

I hang my Hunky kolbasz a week+ in the wintertime garage... but it's also a 30-ish MM casing.

[StevenW]

All,

Thanks for the replies and suggestions. I think I'm going to go 130 for a few hours and then bump it up to the final 155 IT. The one draw back to my smoker is that it needs to be about 150 before it generates much smoke. I would like to get a smoker with a separate smoke generator but that's later down the road. I'll post the results.

[Richtee]

All,

Thanks for the replies and suggestions. I think I'm going to go 130 for a few hours and then bump it up to the final 155 IT. The one draw back to my smoker is that it needs to be about 150 before it generates much smoke. I would like to get a smoker with a separate smoke generator but that's later down the road. I'll post the results.

Look here... the new tube unit is getting great reviews...! Simple, cheap generator for your machine.

www.amazenproducts.com

[laynlow200]

All,

Thanks for the replies and suggestions. I think I'm going to go 130 for a few hours and then bump it up to the final 155 IT. The one draw back to my smoker is that it needs to be about 150 before it generates much smoke. I would like to get a smoker with a separate smoke generator but that's later down the road. I'll post the results.

I suggest you pick up one of these:
http://www.amazenproducts.com/Produc...tCode=AMNPS5X8

No new smoker needed. They work great and you can cold smoke with it too.

[Richtee]

i suggest you pick up one of these:
http://www.amazenproducts.com/produc...tcode=amnps5x8

no new smoker needed. They work great and you can cold smoke with it too.

gmta ;{)

[StevenW]

Lay low, this looks good but how does it create smoke?

[Richtee]

Lay low, this looks good but how does it create smoke?

http://www.smokingpit.com/info/a-maz...ker-review.htm

[MossyMO]

http://www.smokingpit.com/info/a-maz...ker-review.htm

or here... http://www.smoked-meat.com/forum/showthread.php?t=22469