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  1. B

    My Pepperoni dried way too fast

    Hi, Community! I am new to this forum and this is actually my first post. I hope I am posting it in the correct place. I just tried making my first batch of pepperoni and I believe something went wrong in the process. So I would really appreciate some advice from more experienced people. For...
  2. disco

    Pizza Pepperoni

    I have a new Bradley P10 Smoker and it is time to try it out. We make a lot of homemade pizza and I like pepperoni made into a larger diameter sausage forpizzas. As I wanted to use the lower temperature of the Bradley to make sausages, Pizza Pepperoni would be a great place to start. However...
  3. Led Freddie

    Tasty and fast Meat Stix

    I had half a pork butt staring me in the face and crying out for attention. I've been wanting to make some meat stix snacks for a while and it felt like time to do it. I've seen many recipes to pepperoni but wanted instant gratification so I took a favorite sausage recipe and twisted it...
  4. SmokinAl

    UMAi PEPPERONI, without bactoferm!

    I wanted to try a batch of pepperoni in the UMAi casings without using the bactoferm. We wanted to see how it would taste without fermenting it first. So I used the same recipe as I used in my first pepperoni try, except I used 1 1/2 the amount of TSM seasoning & no bactoferm. Also there was no...
  5. 73saint

    Umai pepperoni

    just getting started, got my 50mm umai dry bags, bactoferm, Sausagemaker pepperoni seasoning and cure #2. Did a 5lb batch. Went pork, beef and back fat; 3lbs pork, 1&1/2lbs beef (chuck) & .5 lbs beef fat. All ground up good and cold! Made a couple burger patties with the leftover...
  6. SmokinAl


    I took the last 2 sticks of the UMAi pepperoni that I had made a few days ago & made a pizza with it last night. Even Judy was impressed, and she is a tough crowd. It was a simple pizza just Mozz, parm, Italian seasoning, & all the pepperoni I could get on the top. I cheated on the dough &...
  7. SmokinAl


    Ok guys I have been wanting to get into dry curing for quite some time now, but TheSausageMaker had a sale on UMAi casings & so that put me over the edge. I bought 4 packs, Bactoferm, cure #2, and their dry cure pepperoni seasoning. I read that I should use a combo of lean beef & lean pork or...
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