Pepperoni

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deejaydebi

Legendary Pitmaster
Original poster
Nov 18, 2006
7,996
25
Connecticut
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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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!
 
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!
 
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......
 
it's possible....anything is worth at least a try!!!!!! gonna make some of this pepperoni after work if time allows today....
 
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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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
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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.......
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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
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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
 
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!
 
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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