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Spicy pepperoni

post #1 of 29
Thread Starter 

I have been experimenting with pepperoni for some time now, trying to get it to taste like pepperoni in the store. I don't have the equipment to dry cure it so this is the best I could come up with. I think it's very good & our friends from up North loved it. They are from Pittsburgh & they go to a special market that makes pepperoni & have always said there is none like it. They didn't say mine was better, but they ate a whole log while we were having a few beers & kept telling me how good it was. I have been making it in 38 mm collagen casings, but they said they liked it bigger so this time I stuffed them in 2 1/2" fibrous summer sausage casings. I like these better because the casing peels right off. Here's the recipe I used, it's partly from Nepas and partly from Africanmeat. Then I tweaked it some too. If you want to try pepperoni give this recipe a try, but I warn you it does have a little heat.

 

 

 

SPICY PEPPERONI                                  Total cook time:

                                                                 About 10-12 hours

4 lbs ground chuck/med plate, or 80/20 or 70/30 ground beef

       (after trying it with all 3 we like the 70/30 the best)

1 ½ tbs cayenne pepper

2 tbs Spanish paprika

4/5  tsp cure #1

2 oz Fermento

6 cloves crashed fresh garlic

4 tsp black pepper

4 tsp mustard seed

1 tbs crushed fennel seed

1 tbs crushed red pepper flakes

1 tbs garlic powder

2 tsp sugar

2 tbs salt

1 cup ice water (add all the dry to the water) and mix in blender.

 

Mix with meat & stuff in 38 mm collagen casings or if you want bigger tubes use fibrous 2 ½ inch summer sausage casings.  Leave in fridge overnight

 

 

Smoke for:

2 hours pre heat @120 f with no smoke  

2 hours @ 140 f with smoke

Then 175 f till IT is 155 with smoke

Remove from smoker & put in ice water bath until cool

Then refrigerate with no cover for 1 week to dry them out

 

 

This is what I started with.

 

 

Pepperoni 11-18-11 1.JPG

 

 

Cut it up into cubes.

 

 

Pepperoni 11-18-11 2.JPG

 

 

All cubed up

 

 

Pepperoni 11-18-11 3.JPG

 

 

Now into the grinder

 

 

Pepperoni 11-18-11 4.JPG

 

 

Put the seasoning & cure in & mix it up

 

 

Pepperoni 11-18-11 6.JPG

 

 

Ready to stuff

 

 

Pepperoni 11-18-11 7.JPG

 

 

get the stuffer ready, love the ss table, the sausage just slides across it.

 

 

Pepperoni 11-18-11 8.JPG

 

 

All stuffed & ready for a night in the fridge.

 

 

Pepperoni 11-18-11 9.JPG

 

 

Into the MES with with hickory & Todd's special mix

 

 

Pepperoni 11-18-11 10.JPG

 

 

All done ready to rest & dry out in the fridge

 

 

Pepperoni 11-18-11 11.JPG

 

 

Couldn't resist had to cut one open after a few days of drying.

 

 

Pepperoni 11-18-11 12.JPG

 

 

It's time for a snack, had some smoked Muenster that was ready, so sounds like a great combo for cocktail hour today.

 

 

Pepperoni 11-18-11 13.JPG

 

 

So far I've tried a combo of pork & beef, 80/20 ground beef, and grinding my own chuck. Next time I'm going to try 70/30 ground beef because I think it needs a little more fat in it. I don't like the pepperoni with any pork in it, so I think the 70/30 may be just what I'm looking for. The flavor is right where I want it. I'm just looking to get the texture right. Thanks for looking & I'll be snacking on this in a couple of hours with a glass of Johnny Walker & Judy will have her wine. Happy Thanksgiving to all of you. Oh, I started working on my turducken today. Boned out all three birds & they are in Pop's brine as we speak.

 

 

 


Edited by SmokinAl - 11/30/11 at 2:44am
post #2 of 29

This looks great Al and Nice details and pics in the post...JJ

post #3 of 29
Thread Starter 

Thanks JJ!

post #4 of 29

Great post Al! That's some mighty fine looking pepperoni. Can't wait to see the Turducken post!

post #5 of 29

Looks Great Al !!!

That must be mighty tasty !!!!!

 

My Pepperoni was all beef too (80/20), and tasted great, but didn't taste anything like store bought Pepperoni.

 

I kept experimenting & eliminated the name Pepperoni.

 

That was the birth of my Unstuffed Beef Sticks, Bear Logs, and Bear Loaf.

 

 

Bear

post #6 of 29

Great looking pepperoni Al................icon14.gif.............love the toys too...Wasn't long ago you were thinking about trying to make sausage. Now your making it like the pro's.....

 

Joe

post #7 of 29
It does look good AL !!!
Just added this to my "to do" list.
Will be watching Friday for your Turducken post
post #8 of 29

Copied that one into the recipe book - Thanks for sharing Al 

post #9 of 29

That looks great Al! I am surprised it doesn't have much heat with the amount of cayenne and crushed red pepper flake you have in there. Ever though about adding a cup of a red italian wine instead of using water?

post #10 of 29
Thread Starter 
Quote:
Originally Posted by solaryellow View Post

That looks great Al! I am surprised it doesn't have much heat with the amount of cayenne and crushed red pepper flake you have in there. Ever though about adding a cup of a red italian wine instead of using water?



Never thought of using wine, may try it next time. It does have quite a bit of heat. I think it's just about right for our taste.

 

post #11 of 29
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Looks Great Al !!!

That must be mighty tasty !!!!!

 

My Pepperoni was all beef too (80/20), and tasted great, but didn't taste anything like store bought Pepperoni.

 

I kept experimenting & eliminated the name Pepperoni.

 

That was the birth of my Unstuffed Beef Sticks, Bear Logs, and Bear Loaf.

 

 

Bear



 

This one tastes pretty close to store bought, I think the fermento helps give it that pepperoni taste.

 

I can't wait to make another batch with a little more fat in it.

post #12 of 29
Quote:
Originally Posted by SmokinAl View Post





Never thought of using wine, may try it next time. It does have quite a bit of heat. I think it's just about right for our taste.

 



 

I misread your post and saw the "little heat" part. smile.gif

post #13 of 29

Al

 

 

FREAKING AWESOME MAN

 

first.gif

 

 

Looks-Great.gif

 

 

points1.png

post #14 of 29

Sorry---I screwed this up!!!
 

Bear

 

 

 


Edited by Bearcarver - 11/21/11 at 3:01pm
post #15 of 29

looks great Al.  Thanks for sharing the recipe

post #16 of 29

very nice, good seasoning selections..how hot would U say they are on a 1-10 scale?????

post #17 of 29

Looks pretty good from here Al....nice job. Thx for posting the recipe. Hey, congrats on the Moderator position....

post #18 of 29

Hello to all. I've been lurking in the shadows for months now and finally joined today. This goes out to SmokinAl...I used your Italian Sausage recipe and it turned out great and I thank you. It was your post on pepperoni that got me motivated to sign up and join the party. Thanks again.

 

post #19 of 29

I like the looks of that recipe Al, and I bet they taste as good as they look!

post #20 of 29
Quote:
Originally Posted by SmokinAl View Post



 

This one tastes pretty close to store bought, I think the fermento helps give it that pepperoni taste.

 

I can't wait to make another batch with a little more fat in it.


Thanks Al !!

I'm putting this recipe on my list.

 

When I get a chance I'll try the pepperoni thing again, with your mix.

 

The only change I'll make is eliminate the 2 TBS of salt & switch to 2 TBS of TQ.  Should be perfect.

 

 

LOL---When I get time!!!

 

Al, I should mention---I'm not going to change it because there is anything wrong with your recipe.

It's just TQ is what I use---So far.

If I start using cure #1 before I get to your Pepperoni Recipe, I'll leave it exactly like you have it.

 

Bear

 

 

 

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