Pepperoni Sticks - Italian Style
3 1/2 lb Salt 5 oz Sugar 4 oz Cure 2 oz Ground hot red pepper 2 oz Allspice 5 oz Ground anise seed 10 lb Ice water Ingredients for 100 lbs. Meat in Pounds Boneless cowmeat 50 pound...
Ingredients
- 31/2 lb salt
- 5ozsugar
- 4ozcure
- 2ozground hot red pepper
- 2ozallspice
- 5ozground anise seed
- 10lbice water
Directions
- 1
3 1/2 lb Salt 5 oz Sugar 4 oz Cure 2 oz Ground hot red pepper 2 oz Allspice 5 oz Ground anise seed 10 lb Ice water Ingredients for 100 lbs
- 2
Meat in Pounds Boneless cowmeat 50 pounds, Beef cheeks 20 pounds, Beef flanks or plates 30 pounds
- 3
Grinding and Mixing: Grind all the meats thru a 3/16" grinder plate
- 4
Remove to mixer and add all the ingredients mixing evenly, regrind thru 1/8" grinder plate
- 5
The meat is now ready for stuffing
- 6
Stuffing: It is essential that the meat is well chilled to avoid smearing the meat
- 7
The meat should be stuffed into 24 to 26 mm lamb casings
- 8
Smoking: Preheat smokehouse to 125 degrees F and place pepperoni in smoker