Pepperoni Sticks - Italian Style
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Pork
- 10 lb Ice water
- 2 oz Ground hot red pepper
- Lamb
- 5 oz Ground anise seed
- 4 oz Cure
- 5 oz Sugar
- 3 1/2 lb Salt
- Beef
- 2 oz Allspice
Possible health benefits
General information, not medical advice.
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Pork
Source of potassium · 318 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of phosphorus · 173 mg per 100 g, 25% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of zinc · 2.2 mg per 100 g, 22% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims
- Zinc contributes to normal cognitive function.
- Zinc contributes to normal fertility and reproduction.
- Zinc contributes to normal macronutrient metabolism.
- Zinc contributes to normal metabolism of fatty acids.
- Zinc contributes to normal metabolism of vitamin A.
- Zinc contributes to normal protein synthesis.
- Zinc contributes to the maintenance of normal bones.
- Zinc contributes to the maintenance of normal hair.
- Zinc contributes to the maintenance of normal nails.
- Zinc contributes to the maintenance of normal skin.
- Zinc contributes to the maintenance of normal testosterone levels in the blood.
- Zinc contributes to the maintenance of normal vision.
- Zinc contributes to the normal function of the immune system.
- Zinc contributes to the protection of cells from oxidative stress.
- Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
Nutrients per 100 g of “Pork, ground, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- Ingredients for 100 lbs.
- Meat in Pounds Boneless cowmeat 50 pounds, Beef cheeks 20 pounds, Beef flanks or plates 30 pounds.
- Grinding and Mixing: Grind all the meats thru a 3/16" grinder plate. Remove to mixer and add all the ingredients mixing evenly, regrind thru 1/8" grinder plate. The meat is now ready for stuffing. Stuffing:
- It is essential that the meat is well chilled to avoid smearing the meat. The meat should be stuffed into 24 to 26 mm lamb casings. Smoking:
- Preheat smokehouse to 125 degrees F and place pepperoni in smoker. Have dampers wide open without smoke until the casings are dry. Close the dampers 1/4 open and apply a heavy smoke raising the temperature to 140 degrees. Hold this temperature until the internal temperature of the product reaches 130 degrees. When using PORK, raise the temperature to 150 degrees and hold until the internal temperatue reaches 138 degrees. Remove from the smokehouse and chill with cold tap water until the internal temperature is reduced 105 degrees to 110 degrees. Return to the cold smokehouse at 110 degrees and apply a heavy smoke for at least 12 hours or overnight. Leave dampers 1/4 open.
- Drying: The drying room should be kept at 60 degrees to 65 degrees and a relative humidity of 70%. The drying time will vary because of the amount of moisture that has been removed from the sausage during smoking. It usually takes 3 to 4 days to make a satisfactory pepperoni. When fully dry, the pepperoni will yield from 50 to 55% of the original product.
- Alternate Drying Method without smoking: Hold pepperoni at 70 degrees for about 2 days maintaining a relative humidity of about 75%. The product should be kept in a cooler for at least 20 days from the time the cure had been added to the pepperoni. Be sure that casins used are not over 1-3/8" in diameter as this formula applies only to casings below this range.
Plating
Cookware for this recipe
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Electric mixer
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Kitchen thermometer