1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First batch of anything(pepperoni) in the new smoker

Discussion in 'Sausage' started by cdn offroader, Nov 24, 2013.

  1. Hey everyone, just finished a 20lb batch of venison pepperoni(Original Wild West kit) in the new Weston smoker, maybe should have tried a 5lb kit to start but I made it through. Anyways smoked at around 90 for an hour and half with hickory chips, then transferred to the oven so I could get the next batch in the smoker. left in the oven at 170 until int temp was 155, then hung. Was wondering about the next step as the kit isn't really clear. It just finishes off saying hang at room temp to dry, but for how long? How long should this be good for? The kit came with sodium nitrite cure. Anyways, here are the pics, happy smoking!

  2. Looks great! I make 10Lb batches at a time. Then I vacuum seal and put in the freezer. As far as how long they last. I haven't found out. They don't stay around that long. The drying is for after the ice water bath. I let them rest overnight.

    Happy smoken.

  3. driedstick

    driedstick Smoking Guru OTBS Member

    Looks very good - nice color on them there sticks
  4. Thanks guys, the second batch looked even better. I got the lenghts about the same, and got a feel for the new stuffer as well, so they ended up more or less filled evenly, with very few airpockets. I eneded up hanging them in the basement overnight, smells great down there now. Couldn't resist, so i cut off an end, and they are a good first try at the pepperoni thing, not to dry. I used about 13.5 lbs venison, 2lbs stewing beef, and 4.5 lbs pork bellies.

    However, after going through 20lbs of meat with the hand grinder, I may have to look into an electric grinder for next time.
  5. Hung the pepperonis in the basement for a day, then into the fridge for another day. Finally bagged them up, some for the freezer, the rest for snacks.  Anyways here are a few views of the final product.[​IMG]

    I used the poor mans vacuum sealer, with a ziplock and a straw, worked pretty good IMO. Now onto the next project....
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    They look great... Nice job