or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Dry Cured Pepperoni
New Posts  All Forums:Forum Nav:

Dry Cured Pepperoni - Page 3

post #41 of 55
Thread Starter 
Quote:
Originally Posted by slownlow View Post



Is there a book you'd recommend that has more complete recipes?



Chacuterie is a good book. IMHO Ryteks book has some recipes that i just find have items left out.

post #42 of 55
Thread Starter 

I cant wait anymore. Had to cut one open look and taste.
dpp


Looking good.
DSC01478.JPG

DSC01479.JPG


Well worth the hang time. Going to let the others do the full 7 days.
DSC01480.JPG

DSC01481.JPG


100% Better than the over done over paprika, greasy store bought cr@p
DSC01482.JPG

post #43 of 55

Looks awesome Rick......................Your still like a kid in a candy shop

 

kid candyshop.jpg

 

Joe

post #44 of 55
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Looks awesome Rick......................Your still like a kid in a candy shop

 

kid candyshop.jpg

 

Joe



laugh1.gif

 

 

Thats what my wife says when i go into the lingerie section or VS  icon_eek.gif

post #45 of 55

looks good Rick!

nice work

 

post #46 of 55

Perfect!

 

Good luck and good smoking.

post #47 of 55
Quote:
Originally Posted by nepas View Post



Chacuterie is a good book. IMHO Ryteks book has some recipes that i just find have items left out.



Thank you sir!

 

awesome looking pepperoni!!

post #48 of 55
Looks great Rick!
post #49 of 55
Thread Starter 

Thanks.

Took the others from the fridge this morning. I think they are done doing what they gotta do.

DSC01489.JPG


Cut the smaller hog casing in half.
DSC01490.JPG


I'm happy.
DSC01491.JPG


Vac sealed with double seal. 2 packs heading north, 2 staying south.
DSC01492.JPG

post #50 of 55
Quote:
Originally Posted by nepas View Post



Oh cool.

 

Now for the question.....  help.gif

 

The silver coiled probe, Can i take it from the bottom of the box and run it into the fridge? Or do i have to put the entire controller in?


Nepas, If you can unroll it should be ok, however I am sure that is a averaging element so you will have to get most of the probe in the unit, just make sure to check it with your remote to be sure.

Gary

 

post #51 of 55
Quote:
Originally Posted by nepas View Post



Oh cool.

 

Now for the question.....  help.gif

 

The silver coiled probe, Can i take it from the bottom of the box and run it into the fridge? Or do i have to put the entire controller in?


Hey Rick, sorry I missed your question... just saw it.  I don't think putting the whole unit in the fridge will hurt it.  The one I have is rated as water-proof as long as the lid is closed and I don't think the temps are going to be an issue for the actual controller.  On some days in the summer, my greenhouse can get to 110* plus... (when I don't have any plants in it) and those temps haven't hurt the controller after 5 years of use.  I also don't think it will get cold enough in your chamber to hurt it either.  Just my $0.02 but I think leaving the coil wrapped in it's original shape is going to give you a better temp control....

 

-Salt

 

post #52 of 55
Thread Starter 
Quote:
Originally Posted by GrayStratCat View Post


Hey Rick, sorry I missed your question... just saw it.  I don't think putting the whole unit in the fridge will hurt it.  The one I have is rated as water-proof as long as the lid is closed and I don't think the temps are going to be an issue for the actual controller.  On some days in the summer, my greenhouse can get to 110* plus... (when I don't have any plants in it) and those temps haven't hurt the controller after 5 years of use.  I also don't think it will get cold enough in your chamber to hurt it either.  Just my $0.02 but I think leaving the coil wrapped in it's original shape is going to give you a better temp control....

 

-Salt

 



Salt

 

Thanks for the reply.

 

I did call the company and they told me the same, keep it coiled and the temps i run wont hurt the box.

 

Thanks again.

post #53 of 55

 

Quote:
Originally Posted by nepas View Post

I deviated the recipe, Larger chubs are like the straights but with the fibrous casings.

 

Ryteks book has many recipes that are in complete.


You wouldn't care to share the deviations, would you? I showed a sausage master that book and the charcuterie book and that's exactly what he said, "these are base recipes, no real cookbook will give you all of their true ingredients".

 

Those look perfect! Your cure fridge is ridiculously cool!

 

How do the stores get their pepperoni's so red?

 

post #54 of 55
Thread Starter 
Quote:
Originally Posted by thoseguys26 View Post

 


You wouldn't care to share the deviations, would you? I showed a sausage master that book and the charcuterie book and that's exactly what he said, "these are base recipes, no real cookbook will give you all of their true ingredients".

 

Those look perfect! Your cure fridge is ridiculously cool!

 

How do the stores get their pepperoni's so red?

 


I just added some anise (recipe didnt call for it)

 

Producers of pepperoni like hormel and such use large amounts of paprika and red food color.

 

My next batch i will triple the paprika and show ya.

 

post #55 of 55

I kinda figured, sneaky corps, I was just curious if you knew something I didn't! Thanks nepas!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Dry Cured Pepperoni