Nepas Pepperoni

Discussion in 'Sausage' started by nepas, Feb 28, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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

    [​IMG]

    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.

    [​IMG]

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

    [​IMG]

    BBL
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!!

      Craig
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks great as usual!

    Bear
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Nepas...
     
  5. tyotrain

    tyotrain Master of the Pit

    man that looks so good. nice job
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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

    [​IMG]

    [​IMG]
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nepas,

    Is there no end to your awesome display of goodies???

    Bear
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    One these days i guess i gotta slow down [​IMG]

    $$ shot

    [​IMG]
     
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sure---Now slice them and stick their tasty looking interiors in my face !!!!

    Don't make me come up there---I don't travel well!  [​IMG]

    Bear
     
  10. phone guy

    phone guy Newbie

    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
     
  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    You are the man pepperoni & the pork roll. You are on a roll!!
     
  12. les3176

    les3176 Master of the Pit

    Pepperoni looks awesome nepas!!! Do you ever sleep???? The rest of us can't keep up!!!LOL
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    I get a few hours sleep LOL
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Way to go Nepas, you are the sausage king!
     
  15. phone guy

    phone guy Newbie

    nepas,

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

    Thanks,

    Mike
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
     
  17. phone guy

    phone guy Newbie

    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.
     
  18. 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
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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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