OK guys, I had to try to smoke my own Pepperoni.
Found a recipe in "Morton's Home Meat Curing Guide" for All Beef Pepperoni, but I made a couple changes.
This stuff is Awesome, and NOT greasy!
Here it is, "Tutorial Style" (This is also for my convenience for all of the "Next Times").
Here are the contents:
3 LBS ground beef (80/20)
4 1/2 level tsp of Tender Quick
1 3/4 tsp of Black Pepper
1 tsp of Mustard Seed
1 tsp of Fennel Seed (slightly crushed)
1 tsp of Crushed Red Pepper
1/2 tsp of Anise Seed
1/2 tsp of Garlic Powder
1/2 tsp of Italian Seasoning
Mix all ingredients real, real good, and roll into two or three 2" diameter logs. Wrap these in plastic wrap, and put in fridge over night (36˚ to 40˚).
Smoking
Next day, preheat smoker to 120˚.
Put meat logs in smoker without smoke for one hour, or until dried & tacky on outside.
Start smoke ( I used the "A-MAZER-N-SMOKER" for this, and I lit both ends for a good amount of smoke).
After one more hour, bump up to 130˚.
After another hour, bump up to 140˚.
After another hour, bump up to 150˚.
After 3 1/2 hours of smoke, the smoke stopped, and I bumped it up to 170˚.
After two more hours, bump it up to 185˚, until the internal temperature of the Pepperoni Logs are all above 160˚.
Total time in smoker (with & without smoke) was 7 1/2 hours.
Remove from smoker & cool in ice water for 10 or 15 minutes (down to 100˚ or 110˚).
Wipe off with paper towels, wrap with plastic wrap, and put in fridge over night.
Next day slice all very thin, vacuum pack, mark, and freeze.
Spices:
Beef, TQ, and spices mixed, rolled & wrapped, and ready for over night in fridge:
Fresh out of smoker:
Taste testing before going in fridge to cool (MMMMmmmm):
Sliced very thin:
Close up of slices:
Packed, marked, and ready for freezer
Thanks for lookin',
Bearcarver
Found a recipe in "Morton's Home Meat Curing Guide" for All Beef Pepperoni, but I made a couple changes.
This stuff is Awesome, and NOT greasy!
Here it is, "Tutorial Style" (This is also for my convenience for all of the "Next Times").
Here are the contents:
3 LBS ground beef (80/20)
4 1/2 level tsp of Tender Quick
1 3/4 tsp of Black Pepper
1 tsp of Mustard Seed
1 tsp of Fennel Seed (slightly crushed)
1 tsp of Crushed Red Pepper
1/2 tsp of Anise Seed
1/2 tsp of Garlic Powder
1/2 tsp of Italian Seasoning
Mix all ingredients real, real good, and roll into two or three 2" diameter logs. Wrap these in plastic wrap, and put in fridge over night (36˚ to 40˚).
Smoking
Next day, preheat smoker to 120˚.
Put meat logs in smoker without smoke for one hour, or until dried & tacky on outside.
Start smoke ( I used the "A-MAZER-N-SMOKER" for this, and I lit both ends for a good amount of smoke).
After one more hour, bump up to 130˚.
After another hour, bump up to 140˚.
After another hour, bump up to 150˚.
After 3 1/2 hours of smoke, the smoke stopped, and I bumped it up to 170˚.
After two more hours, bump it up to 185˚, until the internal temperature of the Pepperoni Logs are all above 160˚.
Total time in smoker (with & without smoke) was 7 1/2 hours.
Remove from smoker & cool in ice water for 10 or 15 minutes (down to 100˚ or 110˚).
Wipe off with paper towels, wrap with plastic wrap, and put in fridge over night.
Next day slice all very thin, vacuum pack, mark, and freeze.
Spices:
Beef, TQ, and spices mixed, rolled & wrapped, and ready for over night in fridge:
Fresh out of smoker:
Taste testing before going in fridge to cool (MMMMmmmm):
Sliced very thin:
Close up of slices:
Packed, marked, and ready for freezer
Thanks for lookin',
Bearcarver
