Pepperoni . BGKYSmoker and Marianski .

[chopsaw]

excellent write up!

Thanks Sam . I like the mustard seed in it , as well as the white pepper . Extra paprika helped the color , and the extra heat makes it for me .

crackers, cheddar, and stick of that I‘d be fat happy boy.

I had some sliced up on a plate to make pizza and everyone kept snacking on it . Had to slice another stick .
Thanks for the comments Jim .

 

[chopsaw]

Amazing work Rich! The cupped roni is perfect!

Thanks Steve . It cooked up great . 3 day ferment on dough is perfect .

Nice batch of pepperoni's ,

Thanks David . Nothin' wrong with cold pizza . We always plan for it .

 

[chopsaw]

Nice

And I like the jerky.

That's a great formula . Actually taste like pepperoni . The jerky was awesome . Great flavor . Gonna be good as sticks .

Great write up.

Thanks .

used starter culture in Marianski's recipe, but not BGKY's, correct?

Yes . I used the T-SPX because it's what I had , and works with temps around 65 degrees .
My basement stays around 60 / 65 year round . So I can hang it there without issue .
I only left it overnight , could have used a couple days .
This is just stuffed ,

Then the effect of the starter from hanging 24 hours ,

 

[gmc2003]

NIce write-up Rich, and an even better looking final product(s)

Point for sure
Chris

 

[HalfSmoked]

Awesome looking there guy you taking mail orders?

Warren

 

[civilsmoker]

Awesome looking there guy you taking mail orders?

Warren

No kidding!

 

[crazymoon]

CS, Great post and both varieties look very good !!

 

[BGKYSmoker]

Those look good there Rich.

I'm fixing to make some meself today.

 

[chopsaw]

NIce write-up Rich, and an even better looking final product(s)

Thanks Chris .

Awesome

Thanks for lookin' Warren . How ya been ?

Great post and both varieties look very good !!

Thanks bud . Rick's formula would make some great sticks . I really liked it as ground jerky .

 

[chopsaw]

Those look good

That T-SPX is from 2016 . I keep it at -3 degrees . I think it's still good . LOl .

I liked yours over Marianski . I did weigh the salt at 18 grams for 2 1/2 pounds . ( That's my norm )
I then weighed a TBLS of pickling salt . 18.36 grams . I may increase the salt a bit next time . I really like the added heat in them too . The extra paprika helps the color without affecting taste in my opinion .

 

[jcam222]

Man I'm doing intermittent fasting and not due to eat until 3. This post is making that tough lol. It all looks great and I love the jerky idea as well as the reaper kicker

 

[chopsaw]

looks great and I love the jerky idea as well as the reaper kicker

Thanks Jeff . The jerky was great . I'll be doing some sticks soon . The Reaper in the right amount is a great addition .

 

[chopsaw]

Hate to beat this to death , but got some out to make a pizza tonight . Just keeps getting better . This has been stored in pink paper in the fridge . Love the color and the texture .

 

[civilsmoker]

Hate to beat this to death , but got some out to make a pizza tonight . Just keeps getting better . This has been stored in pink paper in the fridge . Love the color and the texture .
View attachment 683364

That looks really yummy!

 

[pc farmer]

Hate to beat this to death , but got some out to make a pizza tonight . Just keeps getting better . This has been stored in pink paper in the fridge . Love the color and the texture .
View attachment 683364

Ok this picture is going to make me try this. That's beautiful

 

[chopsaw]

this picture is going to make me try this. That's beautiful

That's the reason I bumped this . That holding in the pink paper works .
Actually I didn't use it on the pizza . Saved for crackers and cheese .
Adam , thanks for the comment .

 

[Brokenhandle]

Go ahead, beat it some more! Dang that looks good!

Ryan

 

[gmc2003]

Go ahead, beat it some more! Dang that looks good!

Ryan

I have a follow up comment for this, but I won't. This being a family friendly forum and all.

Chris

 

[chopsaw]

Go ahead, beat it some more!

That holding in the pink paper works .

Unless you forget about it . I have a dry erase board in my kitchen that I write this stuff on . Someone erased it ( probably me )
Stumbled across this yesterday from the end of November .

Oops . Nice white mold though .

Starting weight was 263 grams , weighed it yesterday 142 grams .
I bet it was pretty good 4 or 5 weeks ago . Knife wouldn't touch it .
Snapped in two like a tree branch .

 

[Brokenhandle]

Unless you forget about it . I have a dry erase board in my kitchen that I write this stuff on . Someone erased it ( probably me )
Stumbled across this yesterday from the end of November .
View attachment 690389
Oops . Nice white mold though .
View attachment 690388
Starting weight was 263 grams , weighed it yesterday 142 grams .
I bet it was pretty good 4 or 5 weeks ago . Knife wouldn't touch it .
Snapped in two like a tree branch .

Sounds like something I would do!
Was wishing I had already made some for my soup.

Ryan