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Smoked Pepperoni Sticks Pork

 

10	pounds	pork butts
2	teaspoons	Prague Powder No 1
4	tablespoons	salt
1/4	cup	molasses
1	tablespoon	ground hot pepper
3	tablespoons	ground mustard
1	teaspoon	ground allspice
1	teaspoon	ground black pepper
1	teaspoon	ground white pepper
6	teaspoons	ground anise seed
1/4	cup	powdered milk
1	pint	water, ice cold
6	ounces	powdered buttermilk

 

 

 

 

 

 

 

 

Grind the meat with a 4mm plate and place it and all ingredients into mixing tub, and mix well. Stuff into casings. I use 20-22 cm collagen or sheep casings. Place the sausages into a 52 degree C smoker, with damper wide open and no smoke until casing is dry. Close the damper to about 1/4 and raise temperature to 75 degrees C, applying heavy smoke. when internal temperature reaches 63 degrees C, remove and rinse with cold water until internal temperature is about 32 to 38 degrees C. Hand dry, cut to size and package. This keeps real well frozen (if it lasts long enough). I usually just put in the fridge and let the kids snack on it at home or for school snacks. They tell me all their friends are jealous.

The British Barbecue Pit: www.britishbarbecue.co.uk