• 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 Pepperoni

mneeley490

Master of the Pit
OTBS Member
SMF Premier Member
2,593
664
Joined Jun 23, 2011
From a Butcher & Packer kit. Made 10 lbs. worth.

7 lbs 95% lean ground  beef

3 lbs fatty ground pork

I don't like having to mop up too much grease when baking pepperoni on a pizza.

Made about 4-1/2 casings.


In the smoker (no smoke) at 110°, gradually increasing each hour until smoker temp was 180°, which was 10° more than the instructions called for, but it was getting late, and I needed to get to bed.



Cut in half while it was still a bit warm, so it doesn't yet have the classic look. Should be much better after a night in the fridge.


Taste was kind of mild at first, and I was a bit disappointed. But after a second slice, it starts to catch up with you.

 
Last edited:

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,626
6,292
Joined Jun 22, 2009
Your pepperoni looks excellent!

Nice job!

Point!

Al
 

crankybuzzard

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
5,245
2,108
Joined Jan 4, 2014
That does look good!

After it rests a bit you should see more of the pep flavor as well.

Points for your first!
 

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,449
3,632
Joined Feb 17, 2013
Nice job.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,444
10,321
Joined Sep 12, 2009
Looks Great, mneely!!
----


Nice Job!


I think it's the Cayenne Pepper that sneaks up on you. At least it always seems like that to me.

Bear
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
3,322
Joined Oct 4, 2012
Looks tasty! Getting the urge to make some pepperoni!

Points!
 
Last edited:

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,804
5,508
Joined Jun 25, 2014
Looks great What size casing was that Point

Richie
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,459
4,213
Joined Oct 31, 2012
Perfect pepperoni.

Disco
 

SFLsmkr1

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,392
2,401
Joined Dec 25, 2010
Nice job on the pepperoni
 

smokeymose

Master of the Pit
SMF Premier Member
3,211
854
Joined Aug 13, 2015
Looks great! Pepperoni's on my "to do" list (My "to do" list keeps growing [emoji]128578[/emoji])
What casings?
 

bdskelly

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
5,717
1,621
Joined Feb 3, 2013
Thats looks awesome! b
 

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,449
3,632
Joined Feb 17, 2013
Waiting on some pics after a week resting.
 

mneeley490

Master of the Pit
OTBS Member
SMF Premier Member
2,593
664
Joined Jun 23, 2011
 
Looks great What size casing was that Point

Richie
I used the casings that came with the kit; stuffed, they were about 3" wide. The small piece leftover, I just wrapped in industrial-food grade plastic wrap. It can take some pretty good temps before melting.

I initially used the smaller chub for my Maverick ET-732 temp probe, but then I found the smoker probe was reading about 40° too low. I immediately got on Amazon and ordered an ET-733 that morning, and they had it to me by late afternoon, free same day delivery (and it came with a free set of Bear Claws!) I switched over and finished off the pepperoni. All told, it went about 11 hours.
 
Last edited:

mneeley490

Master of the Pit
OTBS Member
SMF Premier Member
2,593
664
Joined Jun 23, 2011

Here's a shot of one of 2 family-sized pizzas with the pep and some mushrooms, and here's also a tip. If you have a teen-age son, or one in his twenties, don't turn your back on the pizza. We ate the first one, and I cut up the second and put it in the fridge. The next evening, it was gone....
 
 
Last edited:

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.