Wife Says.....We Need Pepperoni

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Ok SWMBO

She

Who

Must

Be

Obeyed

HA
wife.gif


Got my pepperoni mix ready for 5 lbs

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Mix all dry with the water.

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Here is 4 Tbs buckwheat flour for the binder. Mix good with a whisk to remove clumping.

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5 lbs of 80/20 GB.....Yup its porkless

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Phone rings......SWMBO is calling.

My brother and his wife are going to come over......CR@PPERS

My pepperoni mix will have to go to the fridge.

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See ya tomorrow with it.
 
I am going to follow this closely, because I want to make some pepperoni too, but have never done it.
 
Company ruined my sausage train of thought
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Stuffed and ready. 32mm collagen which can be peeled if needed.

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In the 6 rack. 130 for 1.5 hours, no smoke.

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AMZNPS being fired up.

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Not to many pellets because i dont want the smoke to over power the pepperoni.

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I've always used hog casings; what are the advantages of the collagen casings?  Just from looking, I definitely see they are straight as a string, not like hog casings which naturally loop.  Do they stuff as easily?  Any breakage?  How long will they last in storage?  Are they also salted?
 
Nepas, would you mind posting the exact recipe, or would you PM me with it?

The pepperoni recipe I have seems quite a bit different than yours.
 
I've always used hog casings; what are the advantages of the collagen casings?  Just from looking, I definitely see they are straight as a string, not like hog casings which naturally loop.  Do they stuff as easily?  Any breakage?  How long will they last in storage?  Are they also salted?


Normally i hang my sausage smokes but this time i wanted them without the top rod bend.

Collagen are made from cattle protein non salted like natural casings are. Easy to stuff and will blow out if over stuffed. The casings will peel easy from the meat unless you have protein lined collagen casings. They will keep indefinite under vac packing. No soaking required. You can get collagen in clear, smoked or mahogany color and even vegitarian casings.
 
Nepas, would you mind posting the exact recipe, or would you PM me with it?

The pepperoni recipe I have seems quite a bit different than yours.


Al

I will get it together for you.

My main mix i put in a grinder to break up the anise and fennel.
 
Man-O-Man

The AMZNPS & original AMZNS work so easy even a 

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Can use it.

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AMZNPS/Bradley smoked pepperoni.

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Nepas,

Can you send it to me too???

Or maybe you could just post it, since so many want it?

Just so I get it, because my Pepperoni recipe from Morton's is more like my Beef Sticks than Pepperoni.

It's good, but it doesn't taste anything like Pepperoni, which is why it never made it to my Step by Steps.  
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Thanks,

Bear
 
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