I may be a new member to the forum, but I have lurked here for years. I've used many of the recipes, techniques, spices, etc from everyone. My first attempt at Canadian Bacon I used Bear's with great success. So this year when I decided I'd delve into the realm of sausage I read hundreds of threads and thousands of posts and decided that I wanted to try the "skinless" approach. Mainly because I didn't have a stuffer at the time (that's been resolved). So of course up popped Bear's recipe!
I wanted to add it to our Christmas crates to go along with the Cheesus and smoked fishes we have done. Then I heard the news, saddened for sure, and I knew that I had to get this done and in the crate. So I hope someone can get a computer in there for Bear to see the results. the pepperoni turned out fantastic, and I'm surprised it made it to the vacuum packer! So here's the final results!
I didn't take any pictures of the raw mixture, I'm sure everyone's seen that.
Into the smoker!
Just out of the Smoker, WOW!!!!
Just out of the water bath after smoking
First slice, Yummmmm!
Sliced! Our slicer is a knife and my arm!
Packed and ready for our Christmas crates!!! I'll be doing another 5#'s for our freezer soon!!!
Thank you Bearcarver for the great recipe!! Get well soon!!!