Is Pepperoni - Pork?

Discussion in 'Pork' started by jjwdiver, Mar 22, 2010.

  1. Wasn't sure which thread to put this in. Aside from playing with the fridge build this week I smoked a pizza in my CS. This actual picture was from an ealier smoke (forgot to take a fresh pic from last night's meal).

    A "take-n-bake" pepperoni, didnt add any wood just let the seasoned smoker add the flavoring.



    Turned a generic pepperoni into a very tasty, somewhat spicier treat. Changed the taste of the pepperoni in a good way!!!! Crispy crust with just a hint of smoke. Medium heat (electric unit) or around 260 drgrees for about 70 minutes. Took it off the oven-safe paper thingy about 1/2 way done and set right on the grid.

    Round pan was just for transport.
     
  2. treegje

    treegje Master of the Pit

    It looks great! Nice job.[​IMG]
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    I guess it doesn't have to be pork??
    I'm thinking about trying this real soon, with this recipe from Morton's.
    Only difference is I will smoke to 155˚ or 160˚, instead of baking it at 325˚, and I think I'll try two pounds for my experiment.
    Before you say it----You guys know I always include some Qview!!!![​IMG]


    Pepperoni

    Prep Time: 20 Minutes (Refrigerate Overnight)
    Servings: 1 pound



    Ingredients
    1 pound lean ground beef
    1-1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain)
    1 teaspoon liquid smoke
    3/4 teaspoon freshly ground black pepper
    1/2 teaspoon mustard seed
    1/2 teaspoon fennel seed, slightly crushed
    1/4 teaspoon crushed red pepper
    1/4 teaspoon anise seed
    1/4 teaspoon garlic powder

    Directions

    Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan.
    Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use.

    If Morton Meat Curing products are not available at your local grocery store, the products can be ordered throught the Morton Salt online store


    Bearcarver
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    The pizza looks great, i gotta try that someday. [​IMG]
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'll be willing to bet JJ didn't save us any !!!

    BC
     
  7. thunderdome

    thunderdome Master of the Pit

    Great lookin pizza
     
  8. Commercially it's commonly Pork and Beef.....I think they even have a Turkey Pepperoni. Pizza looks good!!!

    Enjoy!
     
  9. gotta try the pizza sometime, its worth it! As for making pepperoni - that is something I do want to try. Thanks for the comments. Been working on giving my smoker a new home - once the forum change takes place I'll post up some pics of it's new digs.
     

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