I revisited a Morton Salt recipe (from their website & The Home Curing Guide) over the weekend that was titled "Pepperoni", I'm guessing because of the seasonings or maybe a combination of the color and the seasonings. Morton's recipe called for baking, and I smoked mine. I used 1.5 pounds of beef and adjusted the recipe up from a 1 pound recipe and slightly tickled the amounts after test frying a small pattie. The original called for anise, which I did not have. I guess pepperoni is not a bad name for it... but pepperoni is dry cured for quite some time, and is a little fattier because of a small amount of pork. So, "beef stick" seems to fit better. Because of their smaller diameter, "beef snack stick" really is a good fit. Regardless, the recipe was inspired from Morton's recipe, and it is a keeper.
1.5 ground beef
2-1/4 teaspoons Morton's Tender Quick
1 teaspoon liquid smoke
1-1/4 teaspoon black pepper
3/4 teaspoon mustard seeds
3/4 teaspoon fennel - crushed
3/4 teaspoon Korean chili pepper (similar to crushed red peppers)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 Tablespoons iced water (use enough until texture is slightly sticky)
Coarse black pepper for seasoning after curing
Mix all of the ingredients, then incorporate them into the meat adding the iced water last. Form into 1/2 pound logs ("skinnies"), wrap in clear wrap using a twist-o-band on one end. Hold the other end and spin the link to tighten the link, then tie off with a second twist-o-band.
Rest in the fridge around 18 hours, then unwrap, apply some additional black pepper, and give them a light spray of olive oil. Smoke at 250° until the internal is 160°, wrap in foil so the temp rises to 165°. (I'm thinking of trying a batch with more TQ so I can pull them at a lower internal - 155° like I do smoked sausage)
This shot is the initial wrapping and tying of the plastic, the next one is all three links ready for the refrigerated rest.
Here they are peppered & oiled, ready to go on the smoker
On the smoker at an internal of 145° or so... smelling good.
A finished link rested and ready for sampling. The outer edge has sort of a glazed look which almost looks like casing. Once cooled they sliced up even nicer.
1.5 ground beef
2-1/4 teaspoons Morton's Tender Quick
1 teaspoon liquid smoke
1-1/4 teaspoon black pepper
3/4 teaspoon mustard seeds
3/4 teaspoon fennel - crushed
3/4 teaspoon Korean chili pepper (similar to crushed red peppers)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 Tablespoons iced water (use enough until texture is slightly sticky)
Coarse black pepper for seasoning after curing
Mix all of the ingredients, then incorporate them into the meat adding the iced water last. Form into 1/2 pound logs ("skinnies"), wrap in clear wrap using a twist-o-band on one end. Hold the other end and spin the link to tighten the link, then tie off with a second twist-o-band.
Rest in the fridge around 18 hours, then unwrap, apply some additional black pepper, and give them a light spray of olive oil. Smoke at 250° until the internal is 160°, wrap in foil so the temp rises to 165°. (I'm thinking of trying a batch with more TQ so I can pull them at a lower internal - 155° like I do smoked sausage)
This shot is the initial wrapping and tying of the plastic, the next one is all three links ready for the refrigerated rest.
Here they are peppered & oiled, ready to go on the smoker
On the smoker at an internal of 145° or so... smelling good.
A finished link rested and ready for sampling. The outer edge has sort of a glazed look which almost looks like casing. Once cooled they sliced up even nicer.
