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supdog
Joined: 07 Aug 2007
Posts: 21
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 Posted: Apr 11 2012 Post subject: Cabelas Pepperoni Snack Stick Kit |
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Has anyone used this before? It came with 2 seasoning packets, one says pepperoni seasoning and the other one says maple cure. The directions say to "add cure to water and mix into meat. Add seasoning into meat and mix thoroughly." Why would they include maple cure in a pepperoni stick pack? Does this make a good end product?
ps could someone explain to me how to post pics? |
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Kevin P
BBQ Super Fan
Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California
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| Posted: Apr 11 2012 Post subject: Re: Cabelas Pepperoni Snack Stick Kit |
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| supdog wrote: | | Has anyone used this before? It came with 2 seasoning packets, one says pepperoni seasoning and the other one says maple cure. The directions say to "add cure to water and mix into meat. Add seasoning into meat and mix thoroughly." Why would they include maple cure in a pepperoni stick pack? Does this make a good end product? |
What...you don't like 'maple-cured' pepperoni? 
Interesting that they'd give you maple-cure to do pepperoni stix. I've not used the Cabela's mixes so I cant state whether thats an intentional use or accidental. I've read mostly good reviews on the cabela mixes, but get more positive comments from the ACLeggs mixes.
| supdog wrote: | | ps could someone explain to me how to post pics? |
You'll need to upload your pix to an image-hosting site—like 'photobucket' or others like that. Resize your photos so they are no larger than 600 pixels at the largest dimension. Once you've uploaded them, you link them by copying the image location or address on that site (the URL) which should look something like this:
"http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/HotLinks_hang_sml.jpg"
Click on the "Img" box when you compose your message will make these boxes appear: "[img][/img]"
Paste your image address between these boxes and your image should appear in your message like this:
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davejschultz
BBQ Fan
Joined: 23 Nov 2007
Posts: 352
Location: Shakopee, MN
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| Posted: Apr 12 2012 Post subject: |
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I've used the Cabela's snack stick mix, and it also comes as a two part season/cure with the cure pack labeled as maple cure. Its a sugar/salt cure that will not degrade your experience at all. I love the Cabela's snack stick mix for its flavor and ease of use in a pinch. Follow the directions, take your temps up SLOWLY, and enjoy your stick formed NOMS.
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If at first you don't succeed...eat the failure, go to the butcher, and try again.
Char-Griller Trio 3030 / Masterbuilt 30 Electric / Webber One Touch Gold / Small BGE |
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supdog
Joined: 07 Aug 2007
Posts: 21
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| Posted: Apr 21 2012 Post subject: |
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| I just finished the final touches on my pepperoni stix. The flavor turned out ok but there was more salt than flavor. They were on the smoker for about 6 hrs, after which I let them sit at room temp for a few hrs. Into the fridge for a couple of days to dry out. After a couple of days they weren't dry enough for my liking, so into the dehydrator for about 6-8 hrs. Just finished cutting them into pieces for storage. They taste much better after drying them out and they have a better snap and chew to them. |
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Kevin P
BBQ Super Fan
Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California
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| Posted: Apr 21 2012 Post subject: |
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| supdog wrote: | | The flavor turned out ok but there was more salt than flavor... They taste much better after drying them out and they have a better snap and chew to them. |
Sup, that IS unusual what you experience after the drying out period. Usually, when a product taste salty, drying out enhances the flavor—makes the dominant flavor more pronounced—so saltier foods get even saltier.
But it sound likes the dehydrator process may have 'enhanced' the other flavors (brought them out more) and balanced them more equitably with the salt. 
Kevin |
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supdog
Joined: 07 Aug 2007
Posts: 21
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| Posted: Apr 22 2012 Post subject: |
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| Kevin, you're right. OTOH the stix were not salty to begin with. It's just the salt was at the proper level (or slightly below) and was the predominant flavor. The pepperoni flavors were weak in contrast to the salt. After drying out, the stix did get a slight bit saltier but, balanced out the flavors better. |
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