Pepperoni

Discussion in 'Sausage' started by chef willie, Jun 29, 2016.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    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.....



     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    They look real tasty to me Chef, very nice ! Few of them with a cold one ! Yum ! Thumbs Up
     
  3. Nice Job Chef    Looks Super good   [​IMG]

    Gary
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice looking pepperoni there.
     
  5. chef willie

    chef willie Master of the Pit OTBS Member

    thanks.....that's the idea in a nutshell!!!
    thanks....tasty stuff
    thanks Nepas.....nice zip on them
     
  6. litterbug

    litterbug Smoke Blower

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

    chef willie Master of the Pit OTBS Member

    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.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The pepperoni looks really good Willie!

    It looks like it was dry cured.

    Nice job & a point coming your way too!

    Al
     
  9. chef willie

    chef willie Master of the Pit OTBS Member

    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
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CW, Nice job on the "roni"!!![​IMG]
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

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

    hoity toit Master of the Pit SMF Premier Member

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

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Great looking sausage Chef. 
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Willie!
     
  15. chef willie

    chef willie Master of the Pit OTBS Member

    thanks....think I'm done for a while...LOL
    your welcome....not TO spicy IMO, proceed accordingly
    there ya go....timing is everything...enjoy
    thanks you sir.....have a great holiday weekend
    thanks Case.....now, onto the belly up freezer smoker build...
     
  16. Anyone have a tutorial on stuffing sausage?  From the casing selection to the tools used?  I am a little reluctant to admit but I am part Italian and have never done this!  My Grandmother would be really disappointed! HAHA
     

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