For brine curing, dissolve 1 cup Tender Quick in 4 cups water. ©2020 Jordan Outdoor Enterprises, Ltd. All rights reserved. Refrigerate for 24 hours to allow the seasoning to permeate the meat and give the cure time to work. I have modified my pepperoni stick recipe as follows: Pepperoni snack stcks Ingredients: 1 pound of ground beef (80/20) 1/8 teaspoon of garlic powder 1 teaspoon of paprika 1.5 teaspoons of Morton’s Tender quick salt 1 tablespoon of fennel seed 1 teaspoon of crushed red pepper 1/4 cup water collagen casings 21mm Directions: Mix all ingredients thoroughly. Just A Pinch will NOT work unless you turn javascript ON in your browser. Day 3: Form meat into four rolls. tablespoon of Tender Quick and 2 tablespoons of brown sugar per pound of meat. Day 1: Mix all the ingredients and knead well. In a small bowl, mix Morton Tender Quick mix or Morton Sugar Cure (plain) mix, remaining ingredients and spices. Directions: Jaeger used 21 mm mahogany collagen for the casings. Refrigerate in sealed container (or air-tight with plastic wrap). 1 teaspoon crushed red pepper flakes. I tried the recipe from morton's site unmodified a couple weeks ago, with regular old ground beef I get from my butcher, not sure what the % fat is, but it's pretty lean. ½ cup ice water Rinse just prior to cooking. After soaking, run warm water through the casings to rinse any salt from the inside of the casing. Have a recipe you would like to suggest as a feature? STANDARD BEEF STICK CURE. Blend in the remaining spices, the salt, the Morton’s Tenderquick and the buttermilk powder. I'd guess around 90/10. Once they are rinsed well, soak the casings in a bowl of warm water for 30 minutes. Canadian Bacon. To cure the meat, the recipe uses Morton’s Brand Tender Quick curing mixture. Refrigerate in sealed container (or air-tight with plastic wrap). 1 teaspoon of paprika. Remove the loin, rinse well, and smoke gradually up to 155°F. Wipe off excess … 1 tablespoon of fennel seed. 1 teaspoon anise seed. hickory salt. Tie the ends of the tubes and twist into links. Place rolls on an oven grill … In a mortar and pestle or spice grinder, grind the red pepper flakes, mustard seed, fennel and anise into a powder. 2 teaspoons fennel seed, slightly crushed. Add the spice and cure mixture to the ground meat. (recipe will make about 4 sticks) Form sticks with a jerky gun, meat grinder, or similar gadget that has a 1/4" to 1/2" round nozzle attachment. The pepperoni are smoked at low temperatures over six hours until they reach 150 degrees internal temperature. If you’re ready to start curing, here are a few different recipes worth considering. lean ground beef, 5 rounded tsp. Remove the loin, rinse well, and smoke gradually up to 155°F. Since this quick recipe doesn’t get that, buttermilk powder is added both for its tangy flavor and as a binder. 2 teaspoons fennel seed, slightly crushed. For casings, I prefer natural hog casings, but you can use edible collagen casings as well. Refrigerate the links another 24 hours to allow the cure to work and the flavor to continue to build. Add the spice and cure mixture to the ground meat. Support the dowel by resting it on top of the upper shelf support. For pump pickle, follow proportions for brine curing. The pepperoni are smoked at low temperatures over six hours until they reach 150 degrees internal temperature. Pour in the ice water and use your hands to blend the meat and spice mixture well. Sweet potatoes always seem to work their way into a holiday meal. No additional salt is required, or salt to taste. It’s our favorite meal of the year! Stuff the casings, being careful not to stuff too tightly. Place it all in a large freezer bag and refrigerate for 6 days. Site by Gray Loon. I smoke the pepperoni on my Traeger Timberline grill. Morton Salt can make curing your own meats as enjoyable as eating them. Pepperoni. We’re getting all giddy and excited to load our plates with green bean casserole, corn pudding, mashed potatoes, stuffing (and/or dressing), homemade rolls, cranberry sauce, and turkey. The pepperoni tastes good, but it's a little bit chewy and … Don’t settle for the same boring ideas. To prepare the cure, you’ll need 5 lb. 1 teaspoon garlic powder. Run the venison and pork belly through the large plate of your Magic Chef meat grinder. View Recipe. Place brisket in plastic bag and tie end securely. Deli Style Corned Beef. Of course, we’re sharing a couple of candied and casserole recipes. Clear Liquid Smoke and 1 tsp. Below you’ll find our most popular Thanksgiving recipes to make your holiday dinner the best ever! View Recipe. Cut a wooden dowel to fit tightly across the grill’s interior. Gently redistribute the sugar and Tender Quick twice a day to ensure even curing. For ground meats use 1/2 a tablespoon ( 1 -1/2 teaspoons) of Tender Quick per pound of meat. 1 1/2 pounds of ground beef, venison, or any meat. After two hours, turn the temperature up to 180 degrees. Finally, turn the temperature to 200 degrees and smoke until the internal temperature of the pepperoni reaches 150 degrees. To cure the meat, the recipe uses Morton’s Brand Tender Quick curing mixture. November 25, 2020   |  Timber 2 Table Wild Game Recipes, November 20, 2020   |  Timber 2 Table Wild Game Recipes. For the necessary fat content to yield the familiar pepperoni texture, use cubed pork belly that has been run through the large plate on your Magic Chef Grinder. To prepare the natural sausage casings, remove them from the package and rinse away the salt under warm water. Email us and let us know! Grilled Wild Turkey Breast Stuffed with Cornbread Sausage Dressing. Logs will be a bright pink when they are finished, and should be fairly dry and firm. Try this recipe. Start by removing the top two shelves. 6 level teaspoons Morton® Tender Quick® 4 teaspoons freshly black pepper. 1/8 teaspoon of garlic powder. Step-by-Step. View Recipe. Mix and refrigerate. Add water to cover. Morton Tender Quick, 2 1/2 tsp each mustard seed, garlic salt and coarse ground pepper, 2 tsp. Grinding the meat and fat through the large plate on your grinder gives this recipe the traditional pepperoni texture. The pork belly will grind more easily if it’s partially frozen. 1 tablespoon of crushed red pepper. Candied sweet potatoes and sweet potato casserole are staples, but there are other ways to enjoy a sweet potato. Refrigerate and allow to cure 5 days per inch of meat thickness. How to Make Beef Pepperoni. Start the grill at 165 degrees with the Supersmoke function on. Rub mixture into all sides of brisket. You can find buttermilk powder at health food stores, in larger groceries, or on line. Beef Salami. View Recipe. Check out these 32 turkey leftover recipes that might just be better than Thanksgiving dinner. Divide in half into slender rolls about 1 1/3 inch in diameter. In a mortar and pestle or spice grinder, grind the red pepper flakes, mustard seed, fennel and anise into a powder. Slide the casing onto the tube of your Weston sausage stuffer or use the stuffing tube on your grinder. Gently redistribute the sugar and Tender Quick twice a day to ensure even curing. Day 1: Mix all the ingredients and knead well. herbed sausage. 1 1/2 tablespoons of Morton’s Tender quick salt. Use the course plate on your grinder for optimum texture. 3 teaspoons mustard seed. Remove the pepperoni from the grill and submerge in ice water to stop the cooking process. Love the idea of making pepperoni from your venison but lack the curing chamber and the patience to wait six weeks or more for it to cure? Poke any air pockets with a sausage pricker or the point of a sharp knife to release any air pockets. Love the idea of making venison pepperoni but lack a curing chamber and six weeks to wait? Bring to boil; reduce heat. Leftovers are one of our top 5 favorite things about Thanksgiving!

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