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  1. chef willie

    Pepperoni

    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...
  2. chef willie

    Andouille Redux

    Coming from a Master Sausage Maker.....I'll take it, thanks
  3. chef willie

    Pepperoni

    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
  4. chef willie

    Pepperoni

    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.
  5. chef willie

    Pepperoni

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

    Pepperoni

  7. chef willie

    Pepperoni

    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...
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    pepperoni 1.jpg

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    pepperoni4.jpg

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  12. chef willie

    DRY

    Well, I use the NFDM in most all formulas now. I also tried the soy protein addition but decided I like the NFDM better. My ratio is 1 cup of NFDM for each 5 pounds of meat, my standard batch size. And I use 1 cup of beer or wine per 5 pounds to make the slurry with all dry spices & cure mixed...
  13. chef willie

    Freezer Fail Kielbasa.....

    Thanks Joe.....I'm loaded to the gills now with goodies to munch on Thanks Al....always a pleasure to hear from you...hope all is well Lost very little comparatively...some processed dinners from Costco defrosted pretty quickly so I dumped them Yep....did pretty well all in all....got plenty...
  14. chef willie

    Freezer Fail Kielbasa.....

    yep...done enuf for the moment.....they will be grilled off or poached off to re-heat also. I'm doing much longer smokes at lower temps for some things now...especially snack sticks and some sausages Check some of Dave Omarks  posts on this subject also.... PASTEURIZATION TIMES FOR LOWER TEMP...
  15. chef willie

    Freezer Fail Kielbasa.....

    well, yes...however they were in for so many hours they get pasteurized if held at a certain temp for a certain period of time. Also, these will be fired off on the grill or poached again before consumption. Dave Omark and some others have changed up the routine some with longgggg smokes. My...
  16. Freezer Fail Kielbasa.....

    Freezer Fail Kielbasa.....

  17. chef willie

    Freezer Fail Kielbasa.....

    Yep, freezer went belly up so have been cranking out some snack sticks and sausages to save the pork cushion I had stashed for future use. I ran 5 pounds of cushion through the coarse plate, added my Cure and spices for the overnight rest and stuffed into 28/32 MM hog casings. One hour at 150...
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    K1.jpg

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