Introduction: Make Pepperoni Sticks at Home

Picture of Make Pepperoni Sticks at Home

This is a step-by-step guide through my oddessy of home sausage making. This is the first time I have ever attempted anything like this, so I'll point out all of my bad examples along with what to do.

I wanted to make good use of all the less desirable cuts of meat left over from butchering deer and elk, which are taking up space in my freezer. At the same time, I wanted to make something delicious. As a survival nut, I am enamored with the idea of food preservation and living like a neanderthal, so this was a great project to take on.

Also, I wanted to use my favorite cooking implement, the Luhr-Jensen Big Chief Smoker.

Before using venison or other game meat, I decided to test the process with two pounds of ground beef. The end result was pepperoni that had a very hamburgery taste. Good, but if you are going for the traditional taste, I recommend adding some pork. When I attempt this with venison, I'll update this page.

Step 1: Gather Ingredients and Materials

Picture of Gather Ingredients and Materials

Here's what you will need to have co-located. There are some things I used that are optional, I'll mention what they are at each step.

2lb ground beef
Sausage casings (I used 19mm collagen)
Olive oil (optional)
Seasonings (Shown in picture):
- 1 Tbsp Morton Tender Quick cure (plain salt will NOT work)
- 1/2 tsp Crushed Red pepper
- 1 tsp Fennel Seed
- 1/2 tsp Anise Seed
- 1 tsp Mustard Seed
- 1/2 tsp Garlic powder
- 1 1/2 tsp Black pepper

Tools:
Meat grinder
Smoker (preferably electric, preferably Luhr-Jensen Little Chief or Big Chief)
Mixing Bowl
Knife
Appropriate measuring spoons

Step 2: Crush Seeds

Picture of Crush Seeds

Using a mortar and pestle like I did, or a coffee grinder, or other crushing tool, crush the anise and fennel seeds. I only crushed the mustard a little bit.

Mix all the dry seasonings together in a dish.

Step 3: Chop Meat

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The ground meat will chop and grind easier if it is partly frozen beforehand. Chop it into pieces small enough to fit into the meat grinder.

You can use whole meat if you prefer. You are grinding it, after all.

For that matter, nothing says you have to use beef. If this process works well, I will repeat it with venison, pork, beef, and mixtures thereof. Even organ meats are not off-limits. Next year, I will also use deer and elk hearts, if my hunts are successful.

Step 4: Grind Meat

Picture of Grind Meat

Using your meat grinder, grind the meat. This is not necessarily required if you are starting with ground beef. Mine was frozen, so I reground it to enable it to mix easily with the seasoning.

Important safety point: Whether using a hand-cranked or electric meat grinder, KEEP YOUR FINGERS OUT!!! Use the tamper to push the meat inside. I don't know if human meat makes good sausage, but I prefer not to find out.

Step 5: Mix in Seasonings

Picture of Mix in Seasonings

Add all the dry the seasonings you have crushed and combined and blend everything together in a glass bowl.

If you are using leaner meat, you may choose to add some oil here. I chose olive oil. The goal is sausage that is about 20% fat. Too little and it will be too dry, too fatty and it will not grind well.

It is important not to use metal. The tender-quick has not just regular table salt (sodium chloride) but also sodium nitrate and sodium nitrite. Chemical reactions are going to be taking place while the meat cures, and if you introduce aluminum or steel or other reagents to the equation, you will not be satisfied, at a minimum, and you could make yourself sick or worse.

Also, don't use wooden bowls. They can harbor bacteria. Use glass, ceramic, or plastic.

Cover the bowl and refrigerate for four days.

This is probably the point where I should mention sanitation. Obviously you need to wash your hands well, and make sure that everything is sparkling clean. If you contaminate something with raw meat, then re-use it without washing, you are placing yourself at risk for botulism to infect the product. Be careful and protect yourself.

Step 6: Stuff Sausage Casings

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Use the meat grinder and stuffing tube to fill the sausage casings.

This is definetely a two person job, especially if you are using the hand-cranked grinder.

Lubricate the stuffing horn with olive oil, and slide as much of the casing up on it as you can. Cut off the rest. Tie a knot in the end of the casing to close it, and try to work any air out of the end. It helps to crank until the filler is at the very end of the stuffing horn to get started. Otherwise, air will fill the end. If you do get air bubbles, don't worry, they should go away eventually.

As the sausage comes off the horn, figure out how long you want the links, pinch the spot, and twist. If you have ever made balloon animals, you'll get the idea. Twist in opposite directions so you don't untwist the previous link. Close up the very end of the casing by tying a knot or using some twine.

Step 7: Smoke (optional If Baking)

Picture of Smoke (optional If Baking)

If you don't have a smoker, you can skip this step. Smoke flavor can be gained by adding 2 tsp liquid smoke to the mixture in step 5. However, this will not provide the added preservation benefits smoking will. You can also add smoke flavor in the smoker, then finish the process in the oven, or do it all in the smoker.

Plug the smoker in outdoors in a safe place where it will be certain NOT to cause a fire.

Fill the pan with your preference of wood chips and place it on the burner. Bring the rack inside and place the sausage on the rack in such a way so that the smoke will be able to circulate freely, in other words, don't let the sausages touch each other except where they are connected on the ends.

As soon as the smoker starts to make smoke, put the rack inside, and put the lid on.

If smoke flavoring only: Replace the pan of chips once after it quits smoking. After the second panful is consumed and no more smoke is coming out, move on to step 8.

If you want to preserve the sausage with smoke: You will need to use 5 panfuls of chips, and leave the sausages inside for 12 hours. The goal is to raise the temperature in the center of the sausage to 160 degrees F. You will want to replace the burned up chips as soon as they quit smoking, since the dryer the sausages get, the less the smoke will penetrate the meat. Expect smoking to take 6 hours and leave the meat inside another six with no pan on the burner.

Collagen casings are permeable to smoke, making them a good candidate for this recipe.

*Plug for my favorite model: There are a million different smokers on the market, but Luhr-Jensen makes by far the best I have ever found. They have a few models, and all are outstanding. They are all electric, which is the best suited for this process. Propane models might be ok, but charcoal is a hassle and gets too hot and too cold, and the wood burning type are hard to control.

The Luhr-Jensen models can be used for smoke flavoring and preservation. Perfect for what we are doing. I have smoke flavored foods as varied as pork chops, nuts, turkey and macaroni noodles, and smoke preserved (hard-cured) salmon, beef jerky, and other meats.

Step 8: Bake (optional If Smoking)

Picture of Bake (optional If Smoking)

If you don't have the ability to smoke the sausages, you can still use your oven to raise the internal temperature of the sausages to 160 degrees F.

Also, if you are only using the smoker to flavor the meat, this step is required.

Bake at 350F for 50-60 minutes, check the temperature with a meat thermometer.

Alternatively, bake at 200F for 2 hours, checking with a meat thermometer.

It is hard to emphasize enough the need to get it to the right temperature. Botulism can kill, and is more of a threat when you are dealing with ground meat that has more surface area than say, a steak. Play it safe, better to overdo it than to make someone sick.

Step 9: Refrigerate and Store

Picture of Refrigerate and Store

Remove from oven and immediately wrap each link tightly in foil.

Allow to cool then refrigerate for 2 days.

Eat within one week or freeze for later consumption.

Comments

wooooooooops (author)2017-03-20

very meaty

sablon (author)2016-12-12

Now I want kill some thing and put it in my pipe and SMOKE IT!!

Marcello12 (author)2016-11-15

I am making homemade sausage that has a variety of spices and hot peppers. This meat is pork. I am making 20lbs of sausage but I want to convert 5lbs after it is its casing into pepperoni . I got some curing salt which has sodium nitrate, sodium bicarbonate and glycerine in it. My question is how much of this cure do I put in the 5lbs to hang it and let it dry for pepperonni? Thanks

GeorgeW113 (author)2016-08-09

Do not use olive oil it will go rancid. Use pork belly(similar to bacon but fatter), available at your butcher.

Dont use ground beef, it tastes awful compared to used a 50/50 steak/pork mix. again not ground beef it has the wrong type of fat in it.

deanna.horsting (author)2014-12-31

I have a sausage cure that is High Mountain Cure... for making brats, could this be used in place of the above mentioned cure?

El Supremo (author)2014-05-20

Very interesting, Thanks

Kevin Brown (author)2013-06-28

So FYI you cannot get botulism from poor sanitation in your procedure. Having said that I agree with importance of proper sanitation, especially when handling any raw meat products.

crazycommanche=US= (author)2009-03-21

u know slim jims i hat how some are really hard and nasty ans salty to chew but some are really mushy andwont even come out this is how u fix that

Gilo (author)crazycommanche=US=2009-04-07

anybody know where i can get some salt peter?

Eucherplayer (author)Gilo2009-11-26

http://www.sausagemaker.com/

also called prague powder.  they have sodium nitrite and sodium nitrate, Prague Powder #1 and Prague Powder #2 (not sure which is which), but the difference is listed on the site.  One goes into bacon and the other goes into sausage because of the cooking/curing method involved as I recall.

jkyas (author)Eucherplayer2013-04-27

Prague #1 is salt with Nitrite; Prague #2 is salt with a smaller amount of Nitrite and a dose of Nitrate.

#1 is for short term curing like bacon

#2 is for long term curing/drying such as salami. The nitrates break down into nitrite providing further protection as the nitrites are depleted.

In general, if you're not hanging the meat for months, use Prague #1.

T2Pogi (author)Eucherplayer2009-11-26

Thanks Eucherplayer.
Do you have anything for jamon serrano?

Eucherplayer (author)T2Pogi2009-11-27

Nothing right off hand, of course as you know this is "raw cured ham" that is a specialty from Spain and made from a specific breed of pig.  Because this is meant to be eaten raw as well, all necessary disclaimers are in place "don't try this at home", "enter at your own risk", "do not use near fire or flame" yada yada yada...  Mostly, use common sense. (if it is yellow, green, pink, and gooey, don't even feed it to your dog).

http://ezinearticles.com/?Jamon-Serrano&id=342547

I found some information here.  I'm sure that there are other dry cure recipes out there, but according to what I read, this requires a special ham and rather specific conditions (temperature, humidity, airflow) and most likely more than just  salt in the dry cure rub that is mentioned in the article I have sited here.

Good luck!!  Let me know how it comes out if you think of it.

sort of off topic (maybe an attempt at redirection), I have "corned venison" though and it came out very well.

Gilo (author)Eucherplayer2009-11-27

Thank you again Eucherplayer

ClayOgre (author)2012-04-12

What is that interesting looking wide bladed knife/cleaver in the fourth picture?

steelchef (author)2011-08-31

It's great to see that you are in the picture regarding the vital use of nitrite cure. The tiny amount (less than .005%) is protection against many potentially nasty conclusions. For many years I shunned "nitrate/nitrite" addatives. A good friend died from complications after ingesting home made jerky and I quickly became a convert. USDA rules now require that all jerky be pre-cooked to 180F prior to smoking. This changes the taste considerably but takes care of all remaining "bugs" that could make you sick or kill you.
I refer you to: http://www.wedlinydomowe.com/sausage-making/curing

tpdavis (author)2011-05-31

You say to eat within a week or freeze...then why did you add the "tender quick" (meat cure)? If it were fresh sausage (that is, no cure added), then I agree eat or freeze promptly, but cured sausage should last longer than a week--especially refrigerated. I'm confused, please help as I want to understand what's going on since I want to make some cured sausage, but am 'daunted' by the danger and benefits of curing.

fzxdf5 (author)2010-03-11

wife would kill me if I did this with out a drip pan...and oh yah, you will fill the house with smokie goodness too

fzxdf5 (author)2010-03-11

if you thermo insulate around the smoker, it will give you a better product

fzxdf5 (author)2010-03-11

one way of getting rid of air bubble is to use a needle and prick the casing.

Don't use too much filler, like oat meal or bread crumbs or when you cook the sausage it will split on you because it will swell when cooked

fzxdf5 (author)2010-03-11

no paprika(sp?)?

awang8 (author)2009-03-09

If you want to dry them you should just pop them in a food dehydrator.

pearsonry (author)awang82009-03-09

I don't think these would be very good if you dried them any further. For preservation purposes, they are already as dehydrated as they should be.

pearsonry (author)2009-03-09

Pepperoni sticks, beer sticks, and summer sausage are categorized as "semi-dry" sausage. (As opposed to breakfast sausage or polish sausage, etc.) Semi-dry sausages require no further cooking. And to answer the question, these sausages are already as dry as you'd want them to get.

jennpearson (author)2009-03-07

Sounds yummy ~ will have to try it out! Thanks!

paganwonder (author)2009-03-07

Please, please,please try cutting venison or elk heart into 1 inch strips and briefly broil on a skewer (sharp stick) over charcoal or wood coals. You can make pepperoni out of less desirable cuts + a little cheap pork (= more fat left on).

explosivemaker (author)2009-03-06

any pictures of them when they are done? smoked vs. baked?

pearsonry (author)explosivemaker2009-03-07

Alas, this batch was baked only. The intro picture is the finished prodect. The smoker should impart a slightly darker color, but the casings I used were already a mahogany color.

explosivemaker (author)pearsonry2009-03-07

ahhh....yeah, I would think the smoked ones would taste better too....

Kaiven (author)2009-03-06

Niiiiiiice.

mg0930mg (author)2009-03-06

Cool.

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