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Easy cooked pepperoni

post #1 of 16
Thread Starter 
I made a little cooked pepperoni on Saturday, and cooked it on Sunday. Yep, cooked, not smoked... Wish I had added smoke, but it's still pretty good!

I followed Len Poli's recipe and it ain't too bad!

Spices and wine ready


Stuffed and resting a bit


I cooked to 152 IT, showered in cold water until the IT was less than 100, and then refrigerated until tonight.

Tonight, I took one of the chubs out, cut off a chunk, and sliced it up for tomorrow at work.






Pretty good stuff!
post #2 of 16
From the first photo I figured you were playing some beer pong!

Looks great! You've been on a sausage roll!
post #3 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

From the first photo I figured you were playing some beer pong!

Looks great! You've been on a sausage roll!

Sausage beer pong! Great idea for the sausage Fest coming in January!


Sausage roll? This is my time of year! If all goes as planned, I'll make over 400 pounds by March. The ONLY reason I welcome winter is sausage making and cold smoking!

Oh, BTW, summer sausage is in the smoker as we speak (post)... sausage.gif
post #4 of 16

Nice job CB  I like it.  Did you do them in the oven?       points1.png

 

 

Gary

post #5 of 16
Man that looks great. I have been wanting to make pepperoni.

Any advice?
post #6 of 16
Thread Starter 
Quote:
Originally Posted by gary s View Post

Nice job CB  I like it.  Did you do them in the oven?       points1.png


Gary

No sir, did them in my homemade electric vertical using my Auber controller. I love this thing!


Quote:
Originally Posted by c farmer View Post

Man that looks great. I have been wanting to make pepperoni.

Any advice?

Follow Poli's recipe, cook to 152, and chill in cold water... That's all I did. Now, looking back, I'd add some smoke...
post #7 of 16
Quote:
Originally Posted by CrankyBuzzard View Post


No sir, did them in my homemade electric vertical using my Auber controller. I love this thing!
Follow Poli's recipe, cook to 152, and chill in cold water... That's all I did. Now, looking back, I'd add some smoke...

 

 

I wish I had an electric vertical      ----------------      Nice job

 

Gary

post #8 of 16
Thread Starter 
Quote:
Originally Posted by gary s View Post


I wish I had an electric vertical      
     Nice job

Gary

Want to spend a weekend making one? Easy to do.... 1500 watt element and an 1800 watt Auber controller.... We'll need a box of some sort though.... biggrin.gif
post #9 of 16

Sounds good,  maybe  after the first of the year

 

Gary

post #10 of 16

CB, They look awesome !!!:points:

post #11 of 16

Looks good CB

Richie

 

Thumbs Up

post #12 of 16

Holy sausage man!! you have been cranking them out,, I need to get rolling,,,damn work LOL 

 

No full smoker for you on this one :icon_eek:

 

Still looking good,,,,So what did the netting do?? Was it tight enough to leave a mark on the casing?? Great shot of them hanging

 

DS
 

post #13 of 16
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Holy sausage man!! you have been cranking them out,, I need to get rolling,,,damn work LOL 

 

No full smoker for you on this one :icon_eek:

 

Still looking good,,,,So what did the netting do?? Was it tight enough to leave a mark on the casing?? Great shot of them hanging

 

DS
 

It's that time of year!  As soon as the leaves start falling, my smoker seldom cools down.  Love making sausages, and we give a LOT out for Christmas.  

 

The netting was used only for differentiating the pepperoni from the summer sausage this time.  Same casings can get confusing.  So, if you look in the frig, you'll see netted casing and non...  I made SS the same day.  It doesn't leave a mark on the casing at all since I stuff them TIGHT. 

 

Netting is also handy when I don't trust the factory string attached to the large fibrous casings.  A couple of years ago, I lost 2 large chubs when the string came loose from the casing.

 

I also sometimes use netting on smaller chubs that I'm giving to someone.  Kind of makes for a wow factor.

post #14 of 16

Nice looking pepperoni CB. Love that stuff. Been looking at doing a build myself. What kind of heating element did you use, and where did you get it?

post #15 of 16
Thread Starter 
Quote:
Originally Posted by chewmeister View Post

Nice looking pepperoni CB. Love that stuff. Been looking at doing a build myself. What kind of heating element did you use, and where did you get it?

I used a 1500 watt element from Brinkmann that I bought on Amazon. To control the heat, I use an Auber 1500GPH 1800w. The cabinet is a stainless telecom box. I painted it since the powder coat was an ugly brown. I insulated the box with 2" ceramic wool on the 3 sides and 1" on the door. I'm in the process of reworking the exterior.



post #16 of 16
Quote:
Originally Posted by CrankyBuzzard View Post


I used a 1500 watt element from Brinkmann that I bought on Amazon. To control the heat, I use an Auber 1500GPH 1800w. The cabinet is a stainless telecom box. I painted it since the powder coat was an ugly brown. I insulated the box with 2" ceramic wool on the 3 sides and 1" on the door. I'm in the process of reworking the exterior.




Cool, thanks. I have a 1503CPH controller that is good for 1800w as well. Looking to build a cabinet that can hold more sausage.

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