Finished a batch of Pepperoni yesterday

[LoydB]

I made six pounds of pepperoni using the 2 Guys recipe. It tastes fantastic.

Fermentation from Flavor of Italy. Starting PH 5.73, final PH (after 14 hours) 4.75, fermentation temp 85 degrees F.

Cold smoked for 3 hours, then into the cave where it dried to 20% loss over six days, then another ten hours of hickory hot smoke ramping from 110 F to 180 F until internal 150 F.

Finished at right around 32% weight loss total.

Did I mention it's delicious? It is. This will be made again.

 

[smokerjim]

Looks good

 

[JLeonard]

Looks great. I'd be walking around caveman gnawing on a hunk of it!

Jim

 

[tbern]

that does look awesome!!

 

[SmokinAl]

Looks delicious!
Nice write up too!
Al

 

[Dave in AZ]

LoydB great writeup and pics, thanks!
Wondering on the 2nd smoke, was that just to speed drying process? And the 6 days drying to develop flavor? Just wondering your thought process on the smoke/dry/smoke process.

My #1 eaten product is definitely pepperoni, thats what got me into drying chamber and salami to start, so your post is exciting! I wasn't super happy with the US fast style I made, the cooked texture vs. the commercial Hormel pepperoni orange fatty texture I like. So I love to hear about your success!

 

[Retired Spook]

Looks real good. I have to learn me how to do this kinda thing - there was an Italian deli where I grew up and those guys made their own sopresatta and dry salami and I sure miss the stuff.

 

[SecondHandSmoker]

Looking good!

Stu

 

[indaswamp]

Nice write up LoydB... what was the final weight loss after the second smoke?

I too like 2 guys and a cooler pepperoni recipe. But I don't smoke it, just let it dry to 35%.

 

[gmc2003]

Looks most excellent Loyd

Point for sure
Chris

 

[yankee2bbq]

Awesome job!

 

[kilo charlie]

Looks good to me!

 

[muncie21]

OP- interested to understand if the drying and then hot smoking to 150*F is a personal preference of if there is something else behind drying before final temperature