Curl pepperoni

[Ansio]

I'm going to try to make the small diameter curl pepperoni.

I have read that they use a certain type of casing to get it to do that.

Does anyone know anything about making the little curling pepperonis? Or should I make my standard and just stuff it in small casings?

Thanks

 

[checkdude]

Sorry no help here.would be interested in the answer though. So far I have been using sheep casings. Quite delicate but not bad to work with. Comes out great! In the past I used 19mm collagen but sheep are miles better.

 

[SmokinEdge]

Curled or cupped pepperoni most generally refers to the curling or cupping of the slices as they cook on say a pizza. Are you talking about something like a pepperoni stick that is curled or bowed?

 

[Ansio]

Curled or cupped pepperoni most generally refers to the curling or cupping of the slices as they cook on say a pizza. Are you talking about something like a pepperoni stick that is curled or bowed?

I am trying to make something that curls when you cook it on a pizza. Similar to the hormel cup & curl.

 

[Dave in AZ]

I'm going to try to make the small diameter curl pepperoni.

I have read that they use a certain type of casing to get it to do that.

Does anyone know anything about making the little curling pepperonis? Or should I make my standard and just stuff it in small casings?

Thanks

Just use natural hog casing. 32mm makes a nice pizza pepperoni. Slice it not super thin, with casing on, it will curl.

Actually, it will curl even with no case due to drying physics, bit the case makes it cup more. For example, when I fry up my Pork Roll, no casing at all, it will cup up 1 or 2" unless I put 3 or 4 cuts into the edges.

 

[indaswamp]

I am trying to make something that curls when you cook it on a pizza. Similar to the hormel cup & curl.

It is not the size of the casings that cause the curl, it is how the meat paste is forced into the casing. Making the meat paste "roll"to the outside edges and it fills in the casing makes the meat proteins lay in such a way that when sliced and cooked, they curl....

I saw that in a book somewhere....think it might be Toldra's meat book. I'll check and see if I can find where he talks about that...

 

[chopsaw]

I am trying to make something that curls when you cook it on a pizza. Similar to the hormel cup & curl.

I use a 1 1/2 " pepperoni casing . Nothing special about it .
Here's a thread . Pizza is at the end .

Pepperoni . BGKYSmoker and Marianski .

I've made pepperoni in the past a couple times . Once using a Kutis formula , and other times using a pre mix from TSM . Wasn't wowed by either one . Saw the recipe posted by @BGKYSmoker the other day , and I knew I was going to try it . Here's that thread with the recipe ...

www.smokingmeatforums.com

Picture incase you don't want to read through the thread .

 

[indaswamp]

*The way to make it is to use a stuffing horn that is about half the size of the casing you are filling and hold pressure with your hands so the meat paste mushrooms out and rolls to fill the casing.....

 

[chopsaw]

it is how the meat paste is forced into the casing. Making the meat paste "roll"to the outside edges

I always look for the " swirl " in stuffed SS or bologna . Meat paste comes in the middle and rolls to the outside edge .
You can see the roll or swirl . especially in the chub on the left .