Ingredients
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
Directions
Ingredients for 100 lbs.
Meat in Pounds Boneless cowmeat 50 pounds, Beef cheeks 20 pounds, Beef
flanks or plates 30 pounds.
Grinding and Mixing: Grind all the meats thru a 3/16" grinder plate.
Remove to mixer and add all the ingredients mixing evenly, regrind
thru 1/8" grinder plate. The meat is now ready for stuffing. Stuffing:
It is essential that the meat is well chilled to avoid smearing the
meat. The meat should be stuffed into 24 to 26 mm lamb casings.
Smoking:
Preheat smokehouse to 125 degrees F and place pepperoni in smoker.
Have dampers wide open without smoke until the casings are dry. Close
the dampers 1/4 open and apply a heavy smoke raising the temperature
to 140 degrees. Hold this temperature until the internal temperature
of the product reaches 130 degrees. When using PORK, raise the
temperature to 150 degrees and hold until the internal temperatue
reaches 138 degrees. Remove from the smokehouse and chill with cold
tap water until the internal temperature is reduced 105 degrees to
110 degrees. Return to the cold smokehouse at 110 degrees and apply a
heavy smoke for at least 12 hours or overnight. Leave dampers 1/4
open.
Drying: The drying room should be kept at 60 degrees to 65 degrees
and a relative humidity of 70%. The drying time will vary because of
the amount of moisture that has been removed from the sausage during
smoking. It usually takes 3 to 4 days to make a satisfactory
pepperoni. When fully dry, the pepperoni will yield from 50 to 55% of
the original product.
Alternate Drying Method without smoking: Hold pepperoni at 70 degrees
for about 2 days maintaining a relative humidity of about 75%. The
product should be kept in a cooler for at least 20 days from the time
the cure had been added to the pepperoni. Be sure that casins used
are not over 1-3/8" in diameter as this formula applies only to
casings below this range.
From: Great Sausage Recipes and Meat Curing Shared by: Pat Stockett
Servings: 6 servings
Pepperoni Sticks - Italian Style Recipe brought to you by Recipe Ideas
Categories: Italian; Smoker
The History of Recipes
We are able to track the history of written recipes way back into distant history, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, sadly, these old cookbooks were just very basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a series of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius compiled some documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius describes how the ancient cooks were skilled in the use of many different herbs, including some that we all recognise like thyme, mint and asafoetida. As our culinary historical trip moves on a few more years we have some interesting books which date from the 1300s ; a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the upper classes. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new spices and herbs prompted an explosion in recipe manuscripts, most of which still exist in academic collections. The introduction of television brought us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Pepperoni Sticks Italian Style recipe.
