No. 798 Pepperoni Stick Seasoning

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

You will need:

• 12-1/2# of Beef Chuck or Venison
• 12-1/2# of Pork Trims
• 1 pkg. of "B" Seasoning
• 2-3 cups Distilled Water

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.

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.