📝 About This Recipe
These handcrafted pepperoni sticks are a masterclass in charcuterie, blending high-quality beef and pork with a bold symphony of toasted spices and a touch of heat. Unlike store-bought versions, these are cold-smoked to perfection, resulting in a snap that gives way to a tender, savory interior bursting with garlic and fennel. They represent the ultimate portable snack, perfect for hiking trails, grazing boards, or as a sophisticated accompaniment to a cold craft lager.
🥗 Ingredients
The Meat Base
- 2 pounds Ground Pork Butt (high fat content, chilled)
- 1 pound Ground Beef Chuck (80/20 lean-to-fat ratio, chilled)
The Curing & Seasoning Blend
- 2 tablespoons Kosher Salt
- 1/2 teaspoon Prague Powder #1 (Pink Curing Salt) (essential for safety and color)
- 1 tablespoon Dextrose or Sugar
- 2 tablespoons Smoked Paprika (Spanish pimentón preferred)
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 tablespoon Fennel Seeds (toasted and cracked)
- 2 teaspoons Garlic Powder
- 1/4 cup Anisette or Dry Red Wine (ice cold)
- 1 teaspoon Liquid Smoke (only if not using a traditional smoker)
Casings
- 15-17 mm Collagen Casings (edible, specific for snack sticks)
👨🍳 Instructions
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1
Ensure all meat and equipment (grinder parts, bowls) are thoroughly chilled in the freezer for 20 minutes before starting to prevent the fat from smearing.
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2
In a small dry skillet over medium heat, toast the fennel seeds until fragrant (about 2 minutes), then lightly crush them with a mortar and pestle.
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3
In a large chilled mixing bowl, combine the ground pork, ground beef, salt, Prague powder, dextrose, paprika, cayenne, garlic powder, and crushed fennel.
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4
Pour in the ice-cold wine (or anisette) and mix the meat by hand or with a stand mixer on low speed for 3-5 minutes until the mixture becomes 'tacky' and develops a strong primary bind.
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5
Cover the mixture tightly with plastic wrap and refrigerate for at least 12 hours, or overnight, to allow the cure to work and the flavors to penetrate the proteins.
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6
Prepare your sausage stuffer by threading the collagen casings onto the narrowest horn. Do not soak collagen casings unless the package specifically instructs you to do so.
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7
Stuff the meat mixture into the casings, ensuring a firm fill without air pockets. Twist the long rope into 6-7 inch links, or leave as long coils to be cut later.
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8
If using a smoker: Preheat your smoker to 150°F (65°C). Hang the sticks or lay them on wire racks so they aren't touching.
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9
Dry the sticks in the smoker without smoke for 45 minutes to form a 'pellicle' (a tacky surface that smoke adheres to).
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10
Introduce hickory or fruitwood chips and smoke the sticks, gradually increasing the smoker temperature to 175°F (80°C) over the course of 3-4 hours.
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11
Monitor the internal temperature of the sticks with a digital probe; remove them once they reach exactly 160°F (71°C).
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12
Immediately plunge the sticks into an ice water bath for 5 minutes to stop the cooking process and prevent the casings from shriveling.
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13
Pat the sticks dry and allow them to bloom at room temperature for 2 hours to develop a deep mahogany color before refrigerating.
💡 Chef's Tips
Always keep your meat near-freezing temperatures during the mixing process to ensure a juicy, snappy texture. If you don't have a smoker, you can use an oven at its lowest setting with the door slightly propped, adding 2 tsp of liquid smoke to the meat mix. Use a dedicated sausage stuffer rather than a grinder attachment for better control and to avoid over-working the meat. Don't skip the ice bath; it is the secret to that tight, professional 'snap' when you bite into the stick. For a 'Pepperoni' profile, ensure your paprika is high quality—it provides the signature color and base flavor.
🍽️ Serving Suggestions
Pair with a sharp, aged White Cheddar or Smoked Gouda for a classic snack plate. Serve alongside a flight of IPA or Pilsner beers to cut through the rich fats and spices. Slice thinly and use as a premium topping for homemade sourdough pizzas. Include in a charcuterie board with pickled jalapeños, honey mustard dip, and salted pretzels. Wrap in a warm tortilla with melted Monterey Jack cheese for a quick 'snack stick' quesadilla.