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Pepperoni

post #1 of 15
Thread Starter 

the last of my 15 pounds of 'use it or lose it' freezer fail ground pork was turned into a tweaked version of pepperoni from the book Home Sausage Making. Created the slurry with 1 cup of NFDM, 1 cup of red wine. 1 tsp of Cure #1 and the spices below. let sit overnight in the fridge, stuffed and air dried some, into the smoker at 150 (no smoke) for one hour, bumped to 175 with a load of hickory chunks and let go overnight for about 18 hours total. IT of 140 at 0700 so pulled to bloom for a few hours. Not as spicy as I thought it would be but definitely has some sass to it.....Willie

 

5 pounds of ground pork through the coarse plate

1.5 tablespoons of sea salt

3 tablespoons of Hungarian paprika

2 tablespoons of cayenne

1 tablespoon of anise

1 tablespoon of sugar

2 tablespoons of granulated garlic

1 tablespoon of dehydrated chopped onion bits

1 teaspoon of cure #1

1 cup of NFDM

1 cup of Merlot

 

very moist and colorful from the paprika & wine.....

 

26 MM collagen casings makes a nice fat stick.....

 

 

 

 

 

 

 

 

post #2 of 15
They look real tasty to me Chef, very nice ! Few of them with a cold one ! Yum ! icon14.gif
post #3 of 15

Nice Job Chef    Looks Super good   points1.png

 

Gary

post #4 of 15

Nice looking pepperoni there.

post #5 of 15
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

They look real tasty to me Chef, very nice ! Few of them with a cold one ! Yum ! icon14.gif

thanks.....that's the idea in a nutshell!!!

 

Quote:
Originally Posted by gary s View Post
 

Nice Job Chef    Looks Super good   points1.png

 

Gary

thanks....tasty stuff

 

Quote:
Originally Posted by nepas View Post
 

Nice looking pepperoni there.

thanks Nepas.....nice zip on them

post #6 of 15
Would you classify the pepperoni as spicy or mild? Just curious because I am looking for a spicy pepperoni.
post #7 of 15
Thread Starter 
Quote:
Originally Posted by Litterbug View Post

Would you classify the pepperoni as spicy or mild? Just curious because I am looking for a spicy pepperoni.


hmmm, that is SO subjective of a question. My GF would say it's quite spicy...I say it's about 6 on a scale of 1-10. I'm thinking for some really spicy results add another 1-2 tablespoons of cayenne or, what I like, a tablespoon or two of crushed red pepper.

post #8 of 15

The pepperoni looks really good Willie!

It looks like it was dry cured.

Nice job & a point coming your way too!

 

Al

post #9 of 15
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

The pepperoni looks really good Willie!

It looks like it was dry cured.

Nice job & a point coming your way too!

 

Al


well, you know Al I was kinda thinking the same about this batch and it felt, at the first blush, like a dry cured salami. I'm guessing the long overnight smoke at 175'ish is causing that appearance/effect. Not a bad thing IMO.....later

post #10 of 15

CW, Nice job on the "roni"!!!:points:

post #11 of 15
Great looking pepperoni! I'm going to have to try this. Thanks for posting the recipe too!
post #12 of 15

i got the last of the venison I need to do that with...good job man..

post #13 of 15

Great looking sausage Chef. 

post #14 of 15
Looks great Willie!
post #15 of 15
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

CW, Nice job on the "roni"!!!:points:

thanks....think I'm done for a while...LOL

Quote:
Originally Posted by CrazyMoon View Post
 

CW, Nice job on the "roni"!!!:points:

 

 

Quote:
Originally Posted by worktogthr View Post

Great looking pepperoni! I'm going to have to try this. Thanks for posting the recipe too!

your welcome....not TO spicy IMO, proceed accordingly

 

Quote:
Originally Posted by Hoity Toit View Post
 

i got the last of the venison I need to do that with...good job man..

there ya go....timing is everything...enjoy

 

Quote:
Originally Posted by Foamheart View Post
 

Great looking sausage Chef. 

thanks you sir.....have a great holiday weekend

 

Quote:
Originally Posted by dirtsailor2003 View Post

Looks great Willie!

thanks Case.....now, onto the belly up freezer smoker build...

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