Nepas Pepperoni

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
A hunting friend of mine asked me if i could make some pepperoni for his father. He said he requested my kind.

Ok my friend.

Here is my apple smoked pepperoni for your dad.

My mix and cure. This will make just a tad over 2 lbs. You can used GB or cut venison/pork

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Using 32mm collagen, I will de case it after blooming for him.

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Drying the case some before the smoker.

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PID starting at 130* for 1.5 hours then bumping in 10* every 2.5 hrs.

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This is after the 130-140* PID times. Right now PID at 160*

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BBL
 
Got the pepperoni done lastnight. In fridge now going to be cut and vac sealed later.

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nepas,

That is some good looking Pepperoni. Where might I find that recepie you used? I too have a Bradley and a PID so I can follow your instructions.

Thanks
 
nepas,

Where did you find the recipe for this Pepperoni? Is it posted somewhere I can find it?

Thanks,

Mike
 
nepas,

Where did you find the recipe for this Pepperoni? Is it posted somewhere I can find it?

Thanks,

Mike
Mike

Here ya go.

2 pounds lean ground beef (85% lean or leaner)
2 teaspoons liquid smoke flavoring (opt)
2 teaspoons ground black pepper
2 teaspoons mustard seed
1 1/2 or 2 teaspoons crushed fennel seed
1 or 2 teaspoons crushed red pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar

1/2 cup water
2 teaspoons Morton's Tender Quick curing salt or just a tad under 1/2 tsp cure #1

32-33mm collagen casing

You can hold the mix in the fridge 48 hours prior to stuffing if you wish.

Mix the above into the water for easier mixing into the meat.
 
Thank You for that recipe. I have been on a hunt for a good Pepperoni recipe for a while. One last question....

What was the IT when you pulled it?

Since it has some cure in it I am guessing anywhere from 140 to 160 but leaning more towards 160 since it looks like you can just eat it as is.
 
I hope i'm not out of line by asking this here, but has anybody made a pepperoni mix with smoked bacon bits in the mix.

I am toying with the idea of making a meat mix of 2 ponds beef fat, 8 ponds lean beef and 3 ponds of hickory smoked bacon bits.

Then use much the same seasoning as I have been reading here with Nepa's recipe and stuffing the meat into I think 19 mm calagen casing,

Anybody have any pro's or cons on this idea?

I'm new and you cannot hurt my feelings

Thanks, Rich
 
I hope i'm not out of line by asking this here, but has anybody made a pepperoni mix with smoked bacon bits in the mix.

I am toying with the idea of making a meat mix of 2 ponds beef fat, 8 ponds lean beef and 3 ponds of hickory smoked bacon bits.

Then use much the same seasoning as I have been reading here with Nepa's recipe and stuffing the meat into I think 19 mm calagen casing,

Anybody have any pro's or cons on this idea?

I'm new and you cannot hurt my feelings

Thanks, Rich
I never did that, because the Bacon has already been cured.

Maybe if you mix everything else with the cure that is needed first, and give that over night to cure.

Then the next day, add the bacon pieces just before stuffing & smoking.

I'm just winging it here, but those are my thoughts on this.

Bear
 
I would go this way. And skip the bacon. It will impart the pepperoni taste. But thats just me.

8 lbs lean beef

1 lb pork butt

1 lb beef fat
 
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