How to make Snack Sticks/Pepperoni Sticks Recipe
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- čas přidán 4. 07. 2021
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In this video you will get the Pepperoni Sticks Recipe and process.
I share with you how we make them in our store and smoking process as well as a few pointers along the way to ensure your sausage making success.
As promised in the video here is the recipe:
Pepperoni Recipe:
Salt 15g/kg
Black Pepper 4g/kg
Garlic 1g/kg
Cayenne 2g/kg (x2=hot)(x3=HOT!)
Sugar 2g/kg
Onion Powder 1g/kg
Anise 0.5g/kg
Paprika 3g/kg
Cure 5% 3g/kg
Sodium Erythorbate 0.5g/kg
Binder 10g/kg
Ice 100g/kg
22mm Collagen for Sticks
75mm Fibrous for Pizza Pepperoni
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I - Jak na to + styl
Hey there guys if you liked the video subscribe for more!
*Also the Binder in the video is Soy Protein Isolate*
other tasteless proteins whey de-heated mustard ect can be used as replacement.
If there is anything in particular you'd like to see leave me a comment and ill put it on the to-do list!
Thanks for watching.
Summer sausage next please Duncan? Our club uses a lot of wild meat, also. How about a bear ham recipe? :D
Hi, thanks for a great video! Would milk powder also work well as a binder at the same ratio?
Yours are, by far, the best videos on DIY sausage making - and I have watched many of them! Thank you for all you do! Please consider a video on Turkish Sucuk Sausage.
Thanks so much for sharing Duncan! 4g cayenne and double anise was perfect for me!
YES!! Just made this with Venison and its delicious 21 lbs in total! You ROCK
My 9 y/o wants to take it to school for snack time 😆
Just made my first batch using your video. I can't wait until tomorrow to check them out!! Thank you for the great videos
Hope it turned out good and you enjoyed it!
Wow! Gotta try this one, thanks for posting! 😋
Your welcome! I hope you enjoy!
Love it. Just found your channel and it's loaded with great information. Thanks
Thanks Madsammer. I am glad you like it!
You are my hero! I can't wait to try this recipe; new to sausage making, but not new to smoking. Thank for for all of these. I just subscribed. I don't want to miss any future videos.
Thanks Chris I hope your sausage making goes well!
Best start to finish tutorials on the web. Fantastic to have the recipe used in the description. You deserve to have way more subscribers.
Thanks M that means alot. I hope the videos find there way to whoever they would help.
Aaaannnd subscribed. Very detailed instructions, and even if I'm not gonna make these, it's good to get an idea of what goes on with commercial products.
Duncan! Thank you so much for making this video and sharing your recipe!! I followed it last night, and made some amazing pepperoni sticks. Been really enjoying your videos, keep up the great work. Looking forward to seeing more :-) Thanks again!!
Fantastic! I am so happy to hear that. I appreciate the feedback and am glad you enjoyed them!
Made your recipe yesterday for the first time, great combination!! Thanks
Thanks Scott! I am glad you enjoyed it!
OMG!!! Finished a 5lb batch using your pepperoni recipe this afternoon, stuffed into 1.5" x 12" casings. Sooooooooo GOOD! Thanks Duncan!
Fantastic! I am glad you liked it.
You are very welcome I'm happy to help.
Yum!! Excellent!
Thank you!
Awesome video man, can’t wait to try the beer sticks out
Man...these are killer vids dude! Love your work!
Thanks again Pattaya!
@@duncanhenry Your the Man!
I just pulled these out of the smoker, and I am not disappointed at all!! Probably my favorite snack stick right now. Pepperoni sticks can be hit or miss in my opinion, but these are probably by far the best pepperoni sticks I’ve ever had. Thanks for the great recipe.
Really wow that's so cool. I'm really happy to hear that. You are very welcome and enjoy Eric!
Love this recipe,they are easy to make
Glad you like them!
Beautiful pepperoni
Thanks again!
Hi Duncan . Tried your recipe for pepperoni sticks today. Did not vary from the recipe at all. My wife is not really a meat eater , but just LOVES these. Did some as snack sticks and the other’s as Smokey size . Love your videos and recipes, haven’t steered me wrong Made the mild ones and that’s enough heat for us. Still leaves a bite. . Thanks
Hey Brian that's fantastic! Glad your family likes them enjoy!
Really enjoying your videos. It’s very nice of you to share your experience with us. Have you ever done a cabbage roll sausage? I think it would be for a great video. It’s a great sausage
Thanks J R. I'm happy to share man. I have made a Pork and Tomato Cabbage sausage before and it was quite yummy. (I like cabbage rolls though). Ill try to get to it for ya!
Thank you
Made this yesterday. 👍👍
can't wait to try. no more buying expensive per-mix's __"That sir pleases me."
That's great to hear, if your happy I'm happy.
I'm going to give all my recipes away over this series, so stay tuned.
Hi Duncan! Thank you so much. Ive watched a number of videos, yours is the most detailed! I am excited to make snack sticks but a bit nervous. What type of collagen casing? Would appreciate a link, please please.
Fantastic! Maybe my new avocation.
good vid dood!!!
Just found your channel. Great videos! You explain things so well. I don't have a smoker or any of the equipment to make these things but have been looking for a place near me that does what you do. Haven't found it yet, but I'm sure if I look a bit further out, to Waco or Austin I'll find a place. I'm in the middle of Texas. I love cured meats. While they'll never be healthy, it would be nice to be able to buy them, made the right way with quality ingredients so at least they'd be a little healthier. Those pepperoni looked so good I wanted to crawl through the screen & snatch em! lol
Randomly been getting your videos, these are amazing information. People don't realize garde manager is a technical position
Hey Iarry I'm glad you like them. I have never been called a garde manager thanks for expanding my vocabulary haha. It is for sure a technical position.
Does this recipe create a shelf stable product? Thanks again I've been addicted to your videos. Very informative
Just made a batch. Recipe is great. Everyone loves them.
Thanks!
Thats great to hear Brandon! Glad you liked them.
After buying a grinder I found your videos about a week or so ago and have been watching them a lot. Because of you I now have a 30 lb sausage stuffer and a meat slicer. 😊
I am about to do these pepperoni sticks/pizza size tubes. I have two smokers; a Traeger horizontal and a charcoal offset that is vertical. I seem to have difficulty keeping a constant temperature on the offset smoker so was thinking about using the Traeger. However, obviously I cannot hang them. You mention coiling on the grill grate. Will that still give me good results? Thank you for all your videos, I am about to dive in big time in sausage making, especially now that we are raising our own pigs.
Yummm!
😋
Huge kudos for posting it WITH the spice recipe! Ive watched 100's of snack stick videos and they all seem to start with some pre-made spice mix which is not what I was looking for.
Quick question, can you use beef middles and sheep's casings to make them? Im not fond of the fibrous casings or the collagen casings and prefer a natural product.
Hey, your very welcome. I'm going to give all my recipes away over this series.
Yes you definitely can. Sheep casings are always tender so they won't be a problem. Beef middles I would probably suggest peeling those off as the casing wall can get thick and be very chewy.
Craving pepperoni now.
Love your tutorials. My question is how much meat do you need for the receipt you have listed. TIA
Great video, I subscribed! I would like to know some of the details in future videos on what size grinder plate you use for each sausage, and whether it's a single grind or double grind. Thanks
Hey thank you, and thank you for the feedback. Ill make note of that and incorporate the grinder plate size I have herd that a few times now.
Thanks again.
Thanks for the great (local) videos, love the content and that you include your recipes. Question, if I leave out the sodium erythorbate should I leave them in the fridge overnight to cure before smoking them?
Your welcome I am glad you enjoy them!
Yes I would recommend some curing time.
I made this recipe over the last couple days. I ended up just laying long sticks across the Traeger grill to smoke. The sticks turned out amazing! As for the pizza sized ones, they turned out great as well and the pepperoni taste is 100% there. The color is not what typical pepperoni looks like, mine looks more like salami. Is the classic red color due to adding food dye?
Great video!!
Where can we find these 3 ingredients or chemical that you mention cure, binder and sodium ethroyabate….sorry I am a beginner and have 0 knowledge of cooking but your videos give me confidence to try . Let’s hope for the best .
Hi Duncan, first off, thanks for all your awesome videos! I have learned so much from you already. Where I live I can't get the collagen casings. Is it okay to use 22mm sheep casings instead? Are there any problems I might run into if I followed your technique but subbed out the casings? Thanks for all you've done!
Hey Harald, nope you should be fine to sub those out. Lamb casings are a bit tricky but if you have worked with them before you'll be fine.
Thank you so much!!! this is very much appriciated.
What an awesome Video. I'm definitely doing this in the next few days.
Looks so good!
what size to grind the meat on? and is it double grind?
Glad you liked it! Thanks for the request.
I do double grind everything you betcha.
1st grind 1/4'' to 3/16'' 6mm to 4.5mm
2nd grind 1/8'' 3mm.
You can mix your spices after the 1st grind and run them through the grinder. I find it makes a mess of your grinder though.
Do you make corned beef? Do a video on that if you can. Thanks.
Your videos are fantastic! I’ve already tried your jalapeño cheese sausages, they were great. And, I’m just starting your pepperoni stick recipe. Have you ever made a teriyaki pepperoni stick before? Thanks again for the very informative videos and for teaching all of us who follow your tips and tricks!!!
Thanks for the great vid! Is there a specific sausage stuffer you recommend?
Also, how long can these keep when vacuum packed?
Thank you very much!
No specific one you just want to make sure it has metal gear and metal horns. I try to stay away from plasic. They are good for 35 days
Love your videos Duncan. Can you do a large dried venison sausage?
Thank you very much.
Dried as in a salami type sausage?
Hi Duncan! I am new subscriber and brand new to this sausage making. I am expecting the last of the supplies to be delivered today and a I am planning on your Pepperoni Sticks recipe to be my maiden voyage this weekend. I do have a question on when to add the seasoning though. I see that you add it after the grind, but can you add it to the chopped meat or before the second grind and hand mix (or use the kitchen-aid) to the appropriate level of protein extraction? Will there a taste or texture difference? Will it affect the grinder adversely? Keep up the great work.
Thank you for subscribing! Welcome to the hobby.
The reason I add the spices to the final/second ground in my videos is that if you add it after the first grind the added protein will begin to make your meat sticky. It is a bit more difficult to run through your grinder. Same goes with the chopped or cubed meat.
It won't wreak or compromise your grinder if you want to do that. It also wont compromise the texture. Just make sure to mix until it is very sticky and sticks to your hand otherwise you may run into texture issues.
If your kitchen aid has a mixer attachment you can add the seasonings to the second/final grind and le the kitchen mix it up for you.
Let me know how the maiden voyage goes! I wish you luck!
What did you use as a binder? I have been using non-fat dry milk. Will this be ok? Also if using venison, should I add 20 -30 percent beef fat since venison is so lean?
Great video. Going to have to give this a try. Do you have a recipe of a "slim jim" flavor stick?
I don't think I have ever had a slim Jim they might not be up in canada. My guess is it is a dense pepperoni stick that you get at gas stations and such?
Thanks for the recipe Duncan. What binder do you use for your products?
Thanks Belal. I use soy protein Isolate.
Great video. Thanks. If I do most in the 75mm casing for pizzas, can it be frozen as the tube, or should it be sliced before freezing?
Your welcome thanks for watching.
I usually cut mine into 1lb clubs then freeze. They can be cut into slices after freezing no problem.
Can you do a video on making Honey Garlic sausage's please. I cannot find one anywhere. I have made about every sausage you have made and they turned out FANTASIC. Keep them coming PLEASE. Thank You
Haha really! Well I'm glad you are liking them. Yes sir I know I have some wild game Honey Garlic coming up ill do my best to get it on film.
@Duncan Henry - We make a lot of pizza at home. We love classic, New York pepperoni pizza and normally buy the best pepperoni we can get but I'd love to do it myself. I really like to know exactly what goes into the food...
You called the larger pepperoni here a "sandwich size". I'm wondering if this recipe/process would provide the flavour of a classic "pizza pepperoni"? If not, maybe you could do one? 😬
I'm still working on getting a small vertical smoker... I think maybe using liquid smoke won't be quite as good.
Oh! I always grind my own.... What beef cuts would you recommend? Same chuck one would use for hamburger? I was thinking that with some added fat I keep when trimming full briskets.
And.... sorry.... may I also ask what final grinder blade size would be appropriate?
Thank you and Happy New Year!
Hey Joe! Thanks for watching, this recipe would be pretty close to your pizza pepperoni. You may want to add mix of pork and beef with a little more fat.
Liquid smoke is okay but it doesn't replace the natural smoke flavor.
Whatever beef you like most will probably work fine, if you have some trim you have saved from briskets it will work great. Shoot for a final fat % of somewhere between 15 and 30%
I finish these on a 1/8 or 3mm plate.
Just new to smoking . What is the best smoker for a beginner. Is there any other way of curing this other than in a smoker.
Been really enjoying your videos, keep up the great work. I noticed you put water in your mix, would that be 1 oz. per pound? I don't see in your recipe.
Hey Carlucci, glad you are liking the vidoes. I do I usually use 100g/ml per 1kg of meat or 10% as my smokehouse usually has a cooking loss of 15% so when I add water 10% minus 15% cooking loss I end up with a net loss of 5%.
What do you use for the binder
Is using the Sodium Erythorbate necessary, and what did you use for a binder?
Thanks for the video. Definitely going to do this. I’d love to see the video you teased about using fresh peppers like jalapeños in sausages. I haven’t been able to figure out how to do it right yet. I think I’m getting the percentage wrong.
Okay sure thing, I have had a couple request for some Jalapeno Cheddar stuff so that is coming down the pipe.
Is it affecting your end texture? Or what problem are you having currently?
@@duncanhenry My first attempt with jalapeño was a crumbly texture problem, but I think that was due to not understanding how to use water or binders. I then attempted roasted habanero & cheddar and my texture was perfect, but I don’t think I used enough peppers. I could barely tell they were there. I did 35g/kg (before de-seed and roasting).
@@jatyson5250 Okay texture problem can be from not enough mixing. I would do this before adding the peppers and cheese because mixing peppers and cheese can ruin there texture/cheese pocket. Mix until it is annoying sticky.
Also I usually use vegetables between 35g-80g/kg. If you roasted your peppers and de-seeded them you probably would have been below that. Cheese I use at 100g/kg to 130g/kg to get a cheese pocket in every bite.
above 200g/kg starts to affect your texture.
I usually recommend using water at 100g/kg but you can go less. If you want to use more you are going to need to apply a couple more techniques to get it to bind. They can be difficult without the right equipment though.
Hope this helps until I get the video up.
What do you use as binder? Milk powder?
Thank you Duncan, What binder you use/recommend for the pepperoni
Soy protein or whey or de-heated mustard.
What did you used as a binder?(powdered milk? )
Hi thanks very much for your recipe iam from kurdistan I want your recipe. How Can I have your recipe? Ihave another question can i dont use cure ?
Curious how long you are actually hitting these with smoke; the whole time or just a couple hours? Also, would it be OK to grind all the spices down to a fine dust for this recipe? Thanks and love you videos!
The smoke time is about 1.5 to 2hrs. Yup ground spices work just fine.
Your welcome glad you like them!
Duncan! I’m making this out of my wife’s deer right now!!!
I was going to ask how make pepperroini! hope you show Genoa salami or just salami next
I just go a fermentation cabinet, so they are in the works but may be a couple month yet though.
I have to figure it out, and the process is long.
Great video. Which binder did you use?
Thank you. I use soy protein isolate.
Getting close to summer how about some brat's for the grill 👍😊
Thank you for this great recipe.. Can i use fresh collagen casing for it if i want to smoke it also?
You are welcome. Yes I have in the past. You may need to smoke longer if you want that deep "Smoked" color though.
@@duncanhenry thanks a million
Have made a few from marinski march
If smoker only goes down to 180, should we start these at a lower temp in a convection oven, then move to the smoker?
Great informative channel and great product knowledge. Quick question regarding ingredients for pepperoni. Is the garlic fresh, granulated or powder? Thanks
He uses powder. 😊
@@tjgraham4 Thanks!
Hi Duncan. I watch all your videos and really enjoy them. This week I am going to attempt to make pepperoni from your recipe. I just have 1 question about your recipe; in your list of ingredients you mention a binder, but I don't believe you say what the binder is or how many g/kg to use. Can you please let me know?
I think I got this answered on facebook but for more in depth info check out the how to make a sausage recipe video.
Love from India - could u kindly teach how to build sausage smoker step by step?
Duncan, I like to see a good Italian Sausage recipe, something good for pizza. Maybe a recipe that has a good fennel taste. Any suggestions?
Sounds good! I'll put it on the list.
In the mean time here is a recipe for you.
Salt 18g/kg
Black Pepper 2g/kg
Sugar 4g/kg
Fennel 2g/kg
Coriander 2g/kg
Caraway 2g/kg
Oregano 1g/kg
Chili Flakes 2g/kg
Binder 10g/kg
Water 100g/kg
Bump up the Fennel if you want that to be the main flavor that comes through.
Just made this first time making sausage of any kind.wanted to find something as good or better than a certain sausage maker an hour east of Edmonton. There pepperoni is all pork so used all pork couldn’t find a soy binder so used powdered milk instead and used the cabellas speed cure (6.25) reduced down to 2.4 grams per kg to offset the difference. Smoked way faster than I expected at 150 for about 1.5 hours internal temp was 175 range however we all tried it and loved it happened to have a package of the other and we all enjoyed this more. Thanks for sharing! Kielbasa next! Question though how long should it take to smoke I was using 19mm casing
Hey Darren that is so cool! Glad you enjoyed the sausage making, and am even happier you liked the recipe.
I'm a bit worried about your temperature issue though. If your smokehouse was set at 150f I am not sure how your sausages got to 175f. Because if the smokehouse is the source of heat (set at 150) I am not sure how they got hotter than the heat source. It may be necessary to check the calibration of your thermometer in boiling water (which should be 100c 212f).
My process is about 3.5 to 4hrs long and I end at a cooking temp of about 185f.
@@duncanhenry forgot to mention unfortunately I don’t have vertical smoker (yet 🤔) I am using my Louisiana grill pellet smoker I tested my thermometer before and it is spot on but I am certain it must be hotter on. The grill than up top my lowest temp is 180 but reads 140-150 in the grill. May just need to find myself a vertical smoker to use for sausage. Just watched the cheddar jalapeño smoke video may have to be dinner tomorrow night. Thanks for the reply we will have to stop in next time heading south. Great videos the take all the stress out of learning something new
Is it safe to eat sausage that has cure in it that hasn't had a chance to fully cure the sausage? For instance when making the "tasting patty"?
Great videos. My husband is a hunter and does a lot of his own processing. Quick question what is the binder you're referring to in the video? Thank you.
I just found your comment about the binder....soy protein isolate. Any particular brand you like?
Hey there Dorraine, I usually use ADM Soy Protein Isolate but whatever tastleless protein you can find works good.
@@duncanhenry Thank you! We made your pepperoni ones today. They were great. We're making your hot dogs in a few weeks.. For the pepperoni snack sticks what is your favorite brand of mahogany casings? Thanks for the time you take to answer all these questions. Will watch more videos too. Thanks!
Could you please do a video on the different additives?
For example, if I'm doing some of these at home, do I need the binders and quick cures and things? Why or why not? Thanks!
How do people make the pepperoni without the cure?
Hey Michael have you checked out the "how to make a sausage recipe" video it might have some answers in it for you.
Up here in Canada you can't make a pepperoni without cure in it and run it through a smoke cycle or dry curing cycle. If you did you would have a fresh pepperoni or you would need to cook it on a high temp cycle and it wouldn't be the same product you are used too,
Hey Duncan. Could buttermilk powder be used as the binder without changing the flavour profile noticeably?
Hey there I think I got this on FB messenger? I would taste it though most protein should be pretty tastless, if it is you should be fine to use it.
This gentleman looks like a young Kevin Spacy only a thousand times cooler!
Is the sodium erythorbate like the cutrius acid you see some people use in making snack sticks?
Sort of I have a more detailed video about it called how to make a sausage recipe if you want to know more.
Great finished product... made with venison. I added about 7% back fat..
Could you show us how to make garlic bologna?
Great video. What if you don’t have access to sodium erythobate?
You can skip it, just allow meat to cure overnight before smoking.
Nice video. Question, I use 0.25% /1Kg of meat. Looks like you are using 5%, isn't that too much? What am I missing?
Do I need to use a binder?, if I can, may be fat free dry milk? how much?
Hi Henry, love your channel, the recipes are exact and the methods foolproof. I have a question about fresh chorizo sausage. When I ate it in Spain, I tasted vinegar. Tried to add vinegar to my sausage mix and it breaks the bind, sausage becomes crumbly and looses all the fat in the pan. How much vinegar should I add to the sausage per kg and what is the method to stop vinegar from breaking the bind? Thank you!
Hey thank you very much, I am glad it has been some help to some sausage makers out there.
Yes lots of Chorizo sausage recipes call for vinegar. It also does "De-nature" the proteins which means the cut little end (If we looked under a microscope) would unravel and no longer bind as well. So you can add extra Binder in the form of another protein like soy or whey or mix quite a while longer.
The following recipe doesn't give me any problems though.
Salt (Fresh) 18
Salt (Cured) 15
Pepper 3
Paprika 8
Garlic 4.5
Oregano 1
Cayenne 4
Vinegar 10
Binder 10
Ice 90
Cure 5% (if curing) 3
Sodium Erythorbate (if curing) 0.5
What would be a good binder for this peprettes ?
I'd check out the how to make a sausage recipe video I go into detail on the binders in that video.
How many times does a sausage need to smoke?
Duncan
I used your recipe with 100% beef
I hung and smoked at 150° for 90 minutes,
Then 90 minutes at 165°
Then finished at 175° till internal 155°
Water bath, hang to bloom after.
Cut and bag sealed
I have really good looking and tasting snack stick, but the 19mm mahogany casing is separating from meat when eating. What is likely wrong? Not dry enough?
Well thats good that you have tasty good looking sticks.
I am guessing it was during the water bath. Maybe in there too long or like you said didn't dry enough.
I usually skip the water bath on pepperoni/snack sticks all together and let them cool in the cooler overnight.
If you wanted to use a water bath I would recommend hanging them back up in a cooler overnight. Might fix the problem.
I hope one of those work for you, I'm happy you gave them a go and are happy with them though.
I like Polish head cheese or Hog head cheese, please make that.
Hey there Steve I have a video called city head cheese for you to check out.
When you say "binder", what substance actually is it? Something like corn flour or some such?
Hey Michi, I have a video called "How to make a homemade sausage recipe" that goes into detail.
In short though no its not a corn flour it is usually a protein to help protein extraction. I use Soy Protein.
This is as close as I have found but still not right.
I’ve been looking for recipe and steps to make my own mini sausages for cocktail seiners or lil smokies.
You tube only brings up the sauces
Can you help
Hi - really appreciate your videos. I don't really expect you to answer this - I'm sure you have better things to do - and this is not that big a deal (I'll figure something out). But, I tried this recipe - it turned out well - I used sirloin tip roast and brisket trim (so, I think pretty close to an 80/20 meat/fat ratio). I did do a water bath on the 22mm collagen casings - the chubb was fine (1 1/2"), but the collagen casing sticks came out 'sweaty' - in an oily way. Not a lot, and easy to wipe with a paper towel, but not quite what I expected. I use a Traeger, 165 for 2 hours, 175 for 1, 185 for 1 - finish temp of 153 or so. The collagen casings come off the meat really easily - maybe unusual? Anyway, if anything I've said triggers a comment - great - otherwise, thanks again.
Hey there Otto, It may have been the water bath. The casings shouldn't come off of the 22mm very easily at all. They should be pretty much stuck to it. I would maybe skip the water bath on the collagen casings and see if they aren't as sweaty. Your fat ratio was right.
I don't know what I did wrong, but I've got no pepperoni flavor in my first batch at all. They taste great, just not even a hint of pepperoni. Disappointed but I'm going to try again. Any suggestions on getting more of that strong pepperoni taste into them?
Hmmm. Are your spices fresh? If they are years old they can loose their flavor.
It could be you like more seasonings try increasing the spice not the salt cure or water though.
@@duncanhenry Thanks Duncan. I appreciate the response. All my spices were brand new, so I will try increasing everything except the cure and water on the next batch. I looked up a handful of other recipes also and many of them use encapsulated citric acid, which I will also try adding. Thanks again, great videos!
I'm requesting a "hard salami" production video. That one seems to always escape me and end in failure. There has to be some little thing that is apparently very important that I consistently completely screw up! Laughs. I get the dreaded green spots internally every single time. I won't describe my process as I just want to watch your process and I can go from there in identifying what it is that i fail at. I don't want to taint your process by thinking about what I do wrong while you are doing it right. I'm almost certain it has something to do with the chemistry involved.
For those of us without a smoker can this be cooked in oven?
Yup you sure could. make sure your temperature is low. If you can I cook mine at 185f with a fair bit of humidity.
Also you can add 0.5g/kg of liquid smoke if you are still looking for that smoke flavor.
If you don’t use the sodium erythorbate how long should you wait for the cure?
You can pop them in the fridge overnight and that would be safe. But if you are using cure #1 sodium nitrite. You will be okay in a few hours if you really want. When you see the meat turn from the bright pink/red to the grey cured color. Then you are good to smoke.
@@duncanhenry thank you very much.
How would I store these for long term?
If you vacuum package them they are good in the fridge for 30days or freezer for 1.5years so long as the vacuum seal doesn't break.
If we use ascorbic acid instead of sodium e. hiw much per kg do we use?
Use the same amount.