Hickory Smoked Pepperoni Sticks Recipe

Hickory Smoked Pepperoni Sticks Recipe

Curing sausages and meats can be a daunting task, but it is incredibly rewarding. Besides, the end result is worlds above any store-bought product you can find. True, there are some techniques you will have to master to safely produce a quality cured meat or sausage. But with modern technology and curing products it can be surprisingly simple.

Pepperoni is a type of sausage traditionally made from finely ground cured pork & beef that is lightly smoked. It is stuffed in thin collagen casing and gets its characteristic red colour from: paprika & cayenne, and the curing reaction of sodium nitrite.


2 Lbs pork shoulder

0.84 Lbs beef (I used stew cuts)

36 G salt

3.2 G Cure #2

2.5 G Dextrose 0.2%

4 G sugar

8 G paprika

3 G cayenne

3 G anise seeds

2 G fennel seeds

0.8 G Mondostart 2 M culture


Cube and then finely grind pork & beef together.

Weight out the remaining ingredients and mix them together.

Mix together with meat until well combined (2-3 minutes in a stand mixer on low speed should do the trick).

Stuff into collagen casings.

Ferment at 71°F for 72 hours, 85-90% humidity.

Cold smoke for 8 hours with hickory bisquettes.

Dry at 54-6 0F, 80-85% humidity, for 5-7 weeks (dry until you observe a weight loss of 30%).

Store in a cool dry place (less than 60°F).


Hickory Bisquettes for Bradley Smokers

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

Shop Now