Pepperoni Recipe For You

[BGKYSmoker]

Made it a few times.

 

[smokerjim]

Thanks for sharing, going to have to try it. Do you think I could replace the chuck with venison and use fattier pork or would that change the outcome.

 

[BGKYSmoker]

Thanks for sharing, going to have to try it. Do you think I could replace the chuck with venison and use fattier pork or would that change the outcome.

Sure you can.

 

[Brokenhandle]

Need to try this as well! Maybe after harvest gets finished. Thanks for sharing!

Ryan

 

[indaswamp]

Recipe looks awesome. Thanks for sharing it Rick.

 

[zwiller]

Bookmarked, thanks Rick! While I am a weight guy can tell this is a winner. 50/50 beef/pork, 50/50 WP/BP, HEAVY fennel AND also anise. Mustard is a first and that has me excited as all my italian stuff have been fails.

 

[SmokinAl]

Bookmarked it too!
Thanks Rick!
Al

 

[BGKYSmoker]

Bookmarked, thanks Rick! While I am a weight guy can tell this is a winner. 50/50 beef/pork, 50/50 WP/BP, HEAVY fennel AND also anise. Mustard is a first and that has me excited as all my italian stuff have been fails.

Well I hope its a winner for you, but feel free to do any adjustments and let us know.

 

[Fueling Around]

Bookmarked too.
I thought American pepperoni has a ferment.

 

[BGKYSmoker]

Bookmarked too.
I thought American pepperoni has a ferment.

You can use LHP-Dry, one that can use cure 1 or 2 and be smoked with low heat

 

[pushok2018]

Thanks for sharing your recipe! I was out of pepperoni for more then 6 month and was going to make some.... Perfect timing to try new recipe!

 

[driedstick]

That looks like a winner,,,, how is the snap of the casing cooking at one temp,,,, I usually ramp mine up from 120 - 140 ect till I get to 170 with IT of 152,,,,, may have to give this smoking set up a try,,, thanks

 

[Ishi]

Awesome! Interested in this for the future

 

[crazymoon]

Rick, Looks like a winner,thanks for posting!

 

[nlife]

BGKYSmoker,

Sir! I am in your debt! I was looking for a decent pepperoni recipe for a bit now. I have tried some others that just seemed to miss the mark in the flavor department. After joining here and finding your post, I made up a very small test batch to check the flavor profile. The fried paddy was all good so we picked up a few kg of pork and beef and got to work.

I'm new to sausage making and frankly, this is the second smoked/cured meat that I have ever made, and it's a huge hit. I just pulled a batch off the smoker and let it cool to the touch with fans on it. I couldn't wait any longer so I snapped off a piece. All I can say is wow.

Gave a piece to my wife and she said, "Wow! That is really G*d damned good!" I'm told I need to write down exactly what I did so I can make more.

 

[indaswamp]

pics. or it didn't happen! LOL! FYI, since you are new here I'll let you in on a secret.....we LOVE pics. on SMF!

Congrats on your success. This is the best smoking and cooking forum on the internet,

 

[nlife]

I had to finish cutting them to length and then tear myself away from eating them in order to snap a pick!

In full disclosure, I hand picked some of the better looking links for the pic! Some were, well very evident that mistakes were made during the stuffing process... This is a small sample of the 3.7kg batch I made.

 

[indaswamp]

Awesome! Good job! You are hooked on making sausage now! Welcome to the club....

 

[indaswamp]

Don't worry about mistakes while stuffing. We've all been there. It gets easier the more you do it and you get a feel for it. Like anything else in life....

 

[nlife]

Thanks! I've wanted to try making my own for some time now. I bit the bullet and picked up the KitchenAid attachment. It ground meat 'ok', but was terrible at stuffing. I returned it a few days later and things kinda escalated from there.

I picked up a Weston vertical stuffer with 11lb capacity to finish the batch of jalapeno cheddar smokies I had made up. Then I needed to up my grind game to match the stuffer. Wife found a Weston Butcher Series #5 1/3rd hp grinder within our budget so I picked it up.

Talk about night and day, but I'm sure I'm just preaching to the choir here...