How to make Snack Sticks/Pepperoni Sticks Recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining stretch.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Welcome viewers and introduce the recipe for pepperoni sticks.

Explain the type of pepperoni being made: fully cooked, not fermented.

Discuss the meat used: lean ground beef (80/20) combined with brisket and top sirloin.

Mention the importance of fat content for making sausage: aim for 10-30% fat.

List the equipment needed: grinder, stuffer, mixing bowl, scale, casings.

Show the ingredients for pepperoni: salt, black pepper, garlic, cayenne, anise, paprika, onion powder, sugar, and cure.

Explain the specific measurements for each ingredient per kilogram of meat: 15g salt, 4g black pepper, 1g garlic, 2g cayenne, 2g sugar, 1g onion powder, 0.5g anise, 3g paprika, 3g cure.

Mix the spices and water together before adding to the ground beef.

Thoroughly mix the meat and spices until sticky, indicating proper mixing.

Suggest cooking a small patty to test seasoning before stuffing the casings.

Load the meat mixture into the stuffer, ensuring no air pockets are present.

Stuff the casings with the meat mixture, being careful to avoid air pockets.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens