Making your own homemade Bratwurst is no easy task, but it’s absolutely worth the work. Follow our blend of spices and seasonings, or experiment with your own favorites.
Pepperoni Snack Sticks
Made of a combination of beef, pork, and bacon ends, Pepperoni Snack Sticks are the ultimate snack food. A special combination of spices makes them different than anything you can buy at the store.
If you are grinding your own meat, trying freezing it for up to 30 minutes, to make it easier to grind. Sometimes it is helpful to pass the meat through the grinder twice.
It is important to use glass, ceramic, or plastic bowls when mixing your meats with the fast cure. If you use aluminum or steel (or other reactive metals), a chemical reaction will occur and it will ruin the mixture or could cause you to get ill.
80 pounds (36kg) ground beef (20% fat)
20 pounds (9kg) ground pork
10 pounds (4 1/2 kg) ground bacon ends
2 1/2 pounds (1.1kg) salt
5 1/2 ounces (155g) crushed red pepper
3 ounces (85g) black pepper
3 ounces (85g) allspice
1 1/2 ounces (42g) cayenne pepper
4 ounces (113g) crushed fennel
4 ounces (113g) whole fennel
2 ounces (56g) garlic powder
3 ounces (85g) paprika
1 (4 ounce, 113g) bag fast cure
19 MM collagen casings
grinder with stuffing tube
Mix beef, pork, bacon, salt, crush red pepper, black pepper, allspice, cayenne pepper, crushed fennel, whole fennel, and fast cure in a glass, ceramic, or plastic bowl. Cover and refrigerate for at least 24 hours.
Use the stuffing tube on your meat grinder to fill the collagen casings.
Prepare your smoker to 180 degrees F (82 degrees C). Lightly smoke for 4 hours.
After smoking, let cool then cut into 7-inch (18cm) sticks.