Pepperoni

BGKYSmoker

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• Feb 11, 2013

• #1

Good time to use the yogurt.

Got 2.5 lb of 80/20 going to be pepperoni.

Here is what im mixing. (cant remember where i got the mix at)

Red wine
cure
cultured plain yogurt
 

pep12.JPG

• BGKYSmoker
• Feb 11, 2013

Meat

pep13.JPG

• BGKYSmoker
• Feb 11, 2013

Cure mixed in with 3T water

pepflat.JPG

• BGKYSmoker
• Feb 11, 2013

2 T Wine. Just floated on the meat.

pep14.JPG

• BGKYSmoker
• Feb 11, 2013

Add the pepperoni mix and mix in well. Add just a tad water if it get tacky.

pep15.JPG

• BGKYSmoker
• Feb 11, 2013

Now the yogurt, mix in very good.

pep16.JPG

• BGKYSmoker
• Feb 11, 2013

All mixed. Put in zip lock in fridge for 24-48 hours.

pep17.JPG

• BGKYSmoker
• Feb 11, 2013

I did this earlier today, put in zip bag in fridge for 1-2 days.

Went fishing

BBL

 

smoking b

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• Feb 11, 2013

• #2

Cool! 

   I'm in for this project 

  Did you make the yogurt?

 

disco

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• Feb 11, 2013

• #3

I love pepperoni and have never made it. I await the follow up posts with interest. Thanks for posting.

 

BGKYSmoker

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• Feb 11, 2013

• #4

Smoking B said:

Cool! 

   I'm in for this project 

  Did you make the yogurt?

Click to expand...

Naaa i didnt make the yogurt, was a funky name. No additives, just plain.

Yogurt will start to ferment at 40*, unlike Bactoferm where you need higher temps.

 

Last edited: Feb 11, 2013

kathrynn

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• Feb 11, 2013

• #5

Count me in too!  Have the Drinks!

 

boykjo

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• Feb 12, 2013

• #6

Well, how was the fishing...

 

 

BGKYSmoker

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• Feb 12, 2013

• #7

boykjo said:

Well, how was the fishing...

 

Click to expand...

i got skunked.

I did get a few bites though.

One on my leg and my arm

 

driedstick

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• Feb 12, 2013

• #8

Looks good, dang on the no fish I thought you were going to make fish sausage next

 

Dutch

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• Feb 12, 2013

• #9

Rick, How much yogurt did you put in?  In the picture, it looks (to my uncalibrated eyeballs) to be about 1/4 of a cup?

 

BGKYSmoker

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• Feb 12, 2013

• #10

Dutch said:

Rick, How much yogurt did you put in?  In the picture, it looks (to my uncalibrated eyeballs) to be about 1/4 of a cup?

Click to expand...

1.5 Tbs

 

BGKYSmoker

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• Feb 13, 2013

• #11

Got the pepperoni stuffed in a few rings and a small straight. I can smell the fermentation, thats a good thing so it looks like the yogurt may work good.

pep54.JPG

• BGKYSmoker
• Feb 13, 2013

Gotta let the casings dry some. 2 Days of rain and nasty thunderstorms and today is kinda humid partly cloudy.

pep55.JPG

• BGKYSmoker
• Feb 13, 2013

 

Last edited: Feb 13, 2013

driedstick

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• Feb 13, 2013

• #12

Looks good

 

BGKYSmoker

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• Feb 13, 2013

• #13

Pepperoni is getting close.

pep56.JPG

• BGKYSmoker
• Feb 13, 2013

 

boykjo

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• Feb 13, 2013

• #14

 

 

atcnick

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• Feb 13, 2013

• #15

I figured store bought yogurt was pasteurized and didn't have any live bacteria.


-Nick

 

BGKYSmoker

Nepas OTBS #242

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• Feb 13, 2013

• #16

Plain yogurt has live active bacteria.

pep57.JPG

• BGKYSmoker
• Feb 13, 2013

Has the pepperoni tang and a tad of heat. Brown bag/fridge and it will be better in a couple days.

pep58.JPG

• BGKYSmoker
• Feb 13, 2013

 

woodcutter

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• Feb 13, 2013

• #17

Wow!

 

black

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• Feb 13, 2013

• #18

Originally Posted by S2K9K  [h3]edited post[/h3]

S2K9K
Yesterday at 8:39 pm

Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:

http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
Moderator Team

Click to expand...

That's OK, edit my posts as you like

 

 

Last edited: Oct 17, 2013

naj250

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• Jan 7, 2014

• #19

How would yogurt (plain) affect a recipe for bologna?