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post #1 of 17
Thread Starter 
We are smoking it with chips from jack daniels barrels and a few hickory chunks

post #2 of 17
Look great Scotty!!
post #3 of 17
Cool! Ats'a spicy! Quite a few pizzas there...unless you like 'em like I do..can't see the cheese for the pepperoni!
post #4 of 17
Thread Starter 
I'm still constructing the cheese press Rich. icon_smile.gif
post #5 of 17
That's some great looking pepperoni Scotty!
post #6 of 17
That looks awesome Scotty I'm looking forward to the finished product Qview
post #7 of 17
Thread Starter 
post #8 of 17
Hey, ya wanna have a pizza party?
post #9 of 17
Lookin good.
post #10 of 17
good looking stuff
post #11 of 17
DANG there Scotty, THAT looks tasty!
post #12 of 17
Looks tasty, how long did you ferment it?
post #13 of 17
Scotty that looks awesome PDT_Armataz_01_37.gif
post #14 of 17
Thread Starter 
This is not a fermented recipe. It is just baked and smoked.

I was just reading the thread about the northern tool vertical stuffer.

It reminds me i must make a comment about the texture of my peperoni.

I used my cabellas 1 hp grinder to stuff the casings. I noticed the meat looked very white and fatty compared to the original mix which was very red and meaty in textire
The color came back when i baked the peperoni but it has a grainy texture rather than a meay texture that we all are used to tasting.

I call them peperoni snack sticks.

I will purchase the 15 pound vertical stuffer before i do any more sausages of any kind.
post #15 of 17
Common issue with using grinders as stuffers Scotty. Stuffer is hands down the way to go.
post #16 of 17
Thread Starter 

its next on the list Rich
post #17 of 17

Hey Scotty, Im a newbie at pepperoni and I just used my meat grinder for stuffing pepperoni yesterday, and I got the same results as you. The meat was so pale looking, I would have sworn it was sick.

A short while in my smoker and the great look of pepperoni was right back. The flavor that I had hoped to achieve is there, but like you mentioned, the texture of the meat isn't what I want.


I have 10 # of pepperonie meat all mixed and its been in the fridge for 2 days, I will go ahead and stuff it now with the meat grinder / stuffer, but I don't plan to do anymore stuffing with the grinder.


I have a Dakota watere stuffer ordered and will wait for it to get here before I do anymore stuffing.


BTW Yours look awesome. I'm sure they taste as good as they look.

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