First Pepperoni

[mneeley490]

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.

20161106_095841.jpg

• mneeley490
• Nov 7, 2016

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.

20161106_212707.jpg

• mneeley490
• Nov 7, 2016

20161106_223850.jpg

• mneeley490
• Nov 7, 2016

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.

20161106_233631.jpg

• mneeley490
• Nov 7, 2016

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.

20161106_233651.jpg

• mneeley490
• Nov 7, 2016

 

[crazymoon]

MN490, nice looking roni !

 

[SmokinAl]

Your pepperoni looks excellent!

Nice job!

Point!

Al

 

[driedstick]

Dang it,,, that looks good,,, couple slices please 

DS
 

 

[crankybuzzard]

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]

Nice job.

 

[Bearcarver]

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]

Looks tasty! Getting the urge to make some pepperoni!

Points!

 

[tropics]

Looks great What size casing was that Point

Richie

 

[disco]

Perfect pepperoni.

Disco

 

[BGKYSmoker]

Nice job on the pepperoni

 

[SmokyMose]

Looks great! Pepperoni's on my "to do" list (My "to do" list keeps growing [emoji]128578[/emoji])
What casings?

 

[bdskelly]

Thats looks awesome! b

 

[pc farmer]

Waiting on some pics after a week resting.

 

[mneeley490]

 
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.

 

[mneeley490]

20161111_180330.jpg

• mneeley490
• Nov 13, 2016

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....