Pepperoni Sticks Recipes

HOMEMADE PEPPERONI

Steps:

• Gather the ingredients.
• Separately grind pork and beef through the coarse disk.
• Mix meats together with salt, sugar, cayenne, paprika, anise seed, garlic, red wine, ascorbic acid, and saltpeter in a large bowl.
• Spread mixture out on a large pan, cover loosely with waxed paper, and cure in refrigerator for 24 hours.
• Start with about 4 feet of casing. It's better to begin with too much than too little because any extra can be repacked in salt and used later.
• Rinse casing under cool running water to remove any salt stuck to it.
• Place casing in a bowl of cool water and let soak for about 30 minutes.
• After soaking, rinse casing under cool running water. Slip 1 end of the casing over faucet nozzle. Hold casing firmly on nozzle, and turn on cold water, gently at first, and then more forcefully. This will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of casing.
• Place casing in a bowl of water and add white vinegar; a tablespoon of vinegar per cup of water is sufficient. The vinegar softens casing and makes it more transparent, which makes pepperoni look better. Leave casing in water-vinegar solution until ready to use. Rinse well and drain before stuffing.
• Stuff sausage into casings and twist off into 10-inch links.
• Using cotton twine, tie 2 separate knots between every other link, creating pairs of links. Cut between the double knots. ​
• Tie a string to the center of each pair to hang sausages. Hang pepperoni to dry in a space that is 50 F to 55 F with 75 to 80 percent humidity for six to eight weeks. Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months.

HOMEMADE SPICY PEPPERONI

Steps:

• Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
• Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
• Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

CRUNCHY PEPPERONI STICKS

Steps:

• Combine cheese, milk and thyme; mix well.
• Spread 1-1/2 teaspoons of the mixture over 1 side of each slice pepperoni.
• Wrap (cheese side in) pepperoni around one breadstick.
• Repeat with remaining pepperoni, cheese mixture and breadsticks; arrange on a serving platter.

PEPPERONI STICK

Steps:

• mix all ingerdients thoroughly (will make about 4 sticks).
• form your sticks, put in the fridge, uncovered, for 24 hours.
• bake at 300degrees for 60 minutes on wire rack, ENJOY.