Black Pepper Sticks Recipes

PARMESAN-BLACK PEPPER BREADSTICKS

Steps:

• Heat oven to 450°F. Lightly grease large cookie sheet with shortening or cooking spray. In medium bowl, stir together Bisquick mix, water, 1/2 teaspoon pepper and 2 tablespoons of the cheese until soft dough forms.
• Sprinkle work surface with Bisquick mix. Place dough on surface; roll to coat. With rolling pin, roll into 10x8-inch rectangle. Brush with butter. Sprinkle with remaining 3 tablespoons cheese; press in gently. Cut crosswise into 12 strips. Gently twist each strip. Place 1/2 inch apart on cookie sheet. Sprinkle with additional pepper.
• Bake 10 to 12 minutes until light golden brown. Serve warm.

BLACK PEPPER STICKS

Steps:

• Combine 2 cups flour, yeast, salt and pepper in food processor using the steel knife and on/off turns. With machine running pour in 3/4 cup water and 1 tablespoon oil through the feed tube and process until dough clings to slide of workbowl. If the dough is too sticky add extra flour one tablespoon at a time, if too dry add more water one tablespoon at a time until it is right consistency.
• Continue processing dough for 40 seconds until dough is smooth and elastic.
• Knead on floured board for 1 minute.
• Transfer dough to oiled bowl, turning to cover all surfaces. Cover and let dough rise for 30 minutes.
• Preheat oven to 450-degrees F.
• Coast baking sheet with olive oil.
• Roll small pieces (about the size of a walnut) into 10-inch sticks. Arrange on baking sheet, spacing one inch apart.
• Bake for 10-15 minutes or until brown.

BEEF STICKS

Steps:

• Grind the meat through a 3/16" (4.5 mm) grinder plate.
• Add the rest of the ingredients and mix well. I find that a stand mixer with a paddle attachment works very well for mixing.
• Stuff into 18-24 mm natural or collagen casings.
• Tie into 24" rings (24" total length, 12" top to bottom when the ring is formed).
• Transfer to the smoker and dry without smoke for 30-45 minutes at 110F, or until dry to touch.
• Raise the temperature to 130F and smoke for 2-3 hours or until the desired color is obtained.
• Transfer to a large pot with water preheated to 165F. Poach for 15 minutes or until the internal temperature reaches 154-158 F.
• Shower with cold water for about 5 min, then let cool down and dry.
• Cut into 6" sticks.
• Store in a refrigerator.

SPICY BEEFSTICK

Steps:

• In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.
• For the next three days, knead the meat for 5 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
• Preheat the oven to 200 degrees F (95 degrees C). Place the logs onto a broiler pan to catch the grease. Bake for 6 hours in the preheated oven. Turn off the oven, and leave the logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

BLACK PEPPER TARALLI

Steps:

• In the bowl of a stand mixer put all the liquids, the yeast and the salt. Mix well. Add the flourand the black pepper and mix well until all the ingredients are well amalgamated. Cut a chunk of dough and roll it into an 4 inch stick a little less than 1/2" tick. If desired, when you roll the dough you can add more black pepper. Unite and press both ends to form a little round Tarallo. Let all the Taralli rest for about 15 Mins. covered with a cloth. Take a few taralli at the time and boil them in water. When you place the taralli in the boiling water they will sink to the bottom of the pan and may tend to stick to the bottom. With a wooden spoon, move them gently to remove them from the bottom. When they come up to the surface, remove them from the water and put them on a white cloth to dry. After you have boiled all your taralli, place all the taralli on a flat baking sheet and bake them for about 35 mins. at 380F. Keep an eye on them as all ovens have their own personality. Midway thru the baking cycle, turn the taralli to make sure that they cooke evenly on both sides.