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Pepperoni

post #1 of 46
Thread Starter 
I found another pepperoni recipe in my card file box tonight.

It smells more like Mama's pepperoni. Now I'm wondering where I got the last recipe from? Oh well I just ground and mixed up 12 pounds of pepperoni meat I'll stuff it later - 4am I'm beat! I'll grab some pictures later.

Cooked Pepperoni
6 lbs fatty pork
6 lbs lean beef
10 teaspoons kosher salt
2 teaspoons prague powder #1
mix meat, salt and cure until sticky
------------------------------------------
Grind spices to a fine powder
1/2 cup powdered milk
4 tablespoons corn sugar
6 teaspoons Hot paprika
1 teaspoons mustard seeds
8 teaspoons anise seeds
10 teaspoons cayenne peper
3 teaspoons garlic powder
2 teaspoons fennel seeds
2 tablespoons red wine (optional)

Use 1-1/2" casings
----------------------------
Cook in the oven at 185o - 190o internal temperature of 150o (about 3 hours). cool
-----------------------------
Dip pepperoni in boiling water for 20 seconds to shrink casings, remove and allow to cool to room temperature. Refridgerate at least 2 hours before eatting or smoking! Do not smoke before it is baked and chilled or it sucks the smoke like reminants from yesterdays house fire!

Refrigerate several hours before use.

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post #2 of 46
Thread Starter 

This is the one

Even tastes right hot! In two weeks this will taste like aged pepperoni
LL
post #3 of 46
I'm gonna give this one a try....it sounds like it would be good with some homemade mozzoralla cheese wink.gif
post #4 of 46
Thread Starter 

Pepperoni

This is not a dried pepperoni so don't hang it. Just put it in the fridge or freezer. I didn't use Prague #2.

It's great for pizza or Lasagna!
post #5 of 46
In your recipe posted above you say to:
post #6 of 46
Thread Starter 

Pepperoni

Whoa!

Good catch SmokeEater I edited the post. You can only hang sausage to dry if you use Prague #2. I probably shouldn't try typing after 24 hours without sleep.

I used Prague #1 in this recipe because I wanted it some pepperoni ASAP for pizza. Been dying for a pizza!
post #7 of 46
Thread Starter 

homemade mozzoralla cheese

I wonder how a pizza would be smoked?
post #8 of 46
it probably would not work out well......grilling a pizza yes, but for the smoke bit....I think I'd stick to using smoked mozzarella on it......
post #9 of 46
Thread Starter 

Pizza

Maybe grill with a bit of smoke at the end?
post #10 of 46
it's possible....anything is worth at least a try!!!!!! gonna make some of this pepperoni after work if time allows today....
post #11 of 46
Thread Starter 

Pepperoni

This is good trying to smoke a few to compare as we speak.
post #12 of 46
Debi,
If you wanted to hang pepperoni would you just substitute prague #2 for #1.
post #13 of 46
I've got 6 pounds of this mix just waiting to be stuffed tomorrow......hope it's good....it smells good!!!!!!!
post #14 of 46
Smoked, let us know how they turn out. Don't forget the pics.
post #15 of 46
Thread Starter 

smoked some

Smoked -

I smoked a few sticks with supper. It doesn't taste like beef stick. It did get hotter though. yummy.


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post #16 of 46
I've got all 6 pounds in the smoker now....got a late start......also smoking two of the balls of mozz left for 1/2 hour and see how it turns out also.....might as well kill two birds with one stone PDT_Armataz_01_11.gif
post #17 of 46
houston...we have a problem.....

and with that, I must say I ended up with six pounds of waste....didn't turn out....and that brings me to at least one question....as you know I have not used prague powder in the past, this was basically the first go round and I followed your recipe to a tee (well it was halved), and with that you end up using 1 tsp prague for 6 pounds (or in your recipe, 2 tsp for 12 pounds) and I noticed on the prague package that it says 1 tsp per 5 pounds.......so I'm thinking the number one problem was that there was not enough cure at all......and I did seem to notice that when mixing the meat never seemed to get as tacky as I am used to.......icon_frown.gif

on a brighter note, I ordered that 5 pound stuffer from grizzley tonight.....decided at that price it was a must have, especially since you say you use yours as a cheese press as well icon_biggrin.gif
post #18 of 46

pizza

I have grilled frozen tombstones before and had a little smoke going while they were on the grill and I thought they turned out really good
post #19 of 46
Thread Starter 
Note: 11 lbs of meat ... maybe 1 1/4 teaspoons of prague #1

Also cook it first, chill it then smoke it. It seems to make a difference. I don't know why. It gets like greasy if you smoke it first.

porkn

Thanks I'll try that!
post #20 of 46
I've got batch 2 in the fridge, I made it 3 lbs pork 2 lbs beef......still thinking of adding a tad of encap citric acid as well......
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