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Here is my latest combination of egging and sausage making - Pepperoni Snack Sticks.
To make it simple and fit my schedule I bought a Hi Mountain Pepperoni Snack Stick kit which included the casings, cure, and spice mix. All I needed to add was 10lb of meat - which I did a combo of 5lb lean beef, 3 lbs lean pork, and 2 lbs fatty ground pork. I also added about 3/4 cup of skim milk powder to bind the water and keep the finished sticks a bit moist.
Lots of the recipes recommend mixing the meat with the cure and seasonings and leaving to combine in the fridge overnight. The Hi-Mtn kit instructions specifically said to stuff right away as the cure will bind the meat so I did that and let the sticks age overnight.
Figuring out how to place 10lbs of 22mm snack sticks on the LBGE was a bit challenging. I overcame this by using a mesh pizza grid I have and set it on top of some conduit straps to make a fourth grid for my adjustable rig.
The snack sticks had to be moved around to even out the temp and to get even colour. To prevent fat out of the meat the temperature for smoking and cooking must be kept below 170'F. I started the egg at 140 and used my cyber q to bump up the temp to 155 after the first hour. I let it roll there with lots of hickory chunks for about 4 hours and then bumped up the temp to 165 for 3 hours then to 170 for 3 hours and to 175-180 to finish because it was getting very late. In the end the final rack of sticks took a total of 14 hours to finish to 152'F.
I let them bloom on the counter for about 1 1/2 hours before refrigerating overnight in a poly bag. The next day I cut them into 4 1/2 inch lengths and vac packed them in packs of 10. I had about 7 bags total - and I'm down to 4 now in the freezer. The rest won't last long.