Haven’t made pepperoni in 4 months so here we go with chicken pepperoni

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motolife313-2

Meat Mopper
Original poster
Mar 13, 2023
159
426
Used brisket fat and touch of fatty pork belly. 20 pound chicken about 9.5 pounds fat. Put in a lot less jalapeño this time. And just put the Panda Express marinade. Will be stuffing in the morning. With collagen casings, came out to 46 pounds and I don’t even need to add water because all the peppers all mostly water, it’s very hard to keep up with this 32 grinder trying to get all my added goodies in plus the meat and fat, grinds a whole breast very easy
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The jalapeños don’t really do much in pepperoni. The habanero do a lot off very little. I’ve put in over double the habs and well over double the jalapeño. That batch was a little hot with 1.5 pound habs. I started doing 3/4 pound. Usually I put in about 7 pounds jalapeño it have 3 or 4 here
 
Turned out pretty good. I think my new grinder may be smearing the fat tho because last batch of sausage I made did not have good texture and this pepperoni doesn’t have the best texture either. Little mushy even after 1.5 days drying on a big fan. Moved from 22 grinder to 32 recently, maybe I need to sharpen my knives in the grinder head
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