Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You cool down any cured and smoked sausage, cold shower or ice bath, to stop the cooking and rehydrate the surface for a plump sausage. I am interested in your recipe as most pepperoni is a Dry Cured raw sausage. Curious as to how its taste compares...JJ