Pepperoni

[chef willie]

the last of my 15 pounds of 'use it or lose it' freezer fail ground pork was turned into a tweaked version of pepperoni from the book Home Sausage Making. Created the slurry with 1 cup of NFDM, 1 cup of red wine. 1 tsp of Cure #1 and the spices below. let sit overnight in the fridge, stuffed and air dried some, into the smoker at 150 (no smoke) for one hour, bumped to 175 with a load of hickory chunks and let go overnight for about 18 hours total. IT of 140 at 0700 so pulled to bloom for a few hours. Not as spicy as I thought it would be but definitely has some sass to it.....Willie

5 pounds of ground pork through the coarse plate

1.5 tablespoons of sea salt

3 tablespoons of Hungarian paprika

2 tablespoons of cayenne

1 tablespoon of anise

1 tablespoon of sugar

2 tablespoons of granulated garlic

1 tablespoon of dehydrated chopped onion bits

1 teaspoon of cure #1

1 cup of NFDM

1 cup of Merlot

very moist and colorful from the paprika & wine.....

pepperoni2.jpg

• chef willie
• Jun 29, 2016

26 MM collagen casings makes a nice fat stick.....

pepperoni3.jpg

• chef willie
• Jun 29, 2016

pepperoni 1.jpg

• chef willie
• Jun 29, 2016

pepperoni4.jpg

• chef willie
• Jun 29, 2016

 

[Rafter H BBQ]

They look real tasty to me Chef, very nice ! Few of them with a cold one ! Yum ! Thumbs Up

 

[gary s]

Nice Job Chef    Looks Super good   

Gary

 

[BGKYSmoker]

Nice looking pepperoni there.

 

[chef willie]

They look real tasty to me Chef, very nice ! Few of them with a cold one ! Yum !

thanks.....that's the idea in a nutshell!!!

 
Nice Job Chef    Looks Super good   

Gary

thanks....tasty stuff

 
Nice looking pepperoni there.

thanks Nepas.....nice zip on them

 

[litterbug]

Would you classify the pepperoni as spicy or mild? Just curious because I am looking for a spicy pepperoni.

 

[chef willie]

Would you classify the pepperoni as spicy or mild? Just curious because I am looking for a spicy pepperoni.

hmmm, that is SO subjective of a question. My GF would say it's quite spicy...I say it's about 6 on a scale of 1-10. I'm thinking for some really spicy results add another 1-2 tablespoons of cayenne or, what I like, a tablespoon or two of crushed red pepper.

 

[SmokinAl]

The pepperoni looks really good Willie!

It looks like it was dry cured.

Nice job & a point coming your way too!

Al

 

[chef willie]

 
The pepperoni looks really good Willie!

It looks like it was dry cured.

Nice job & a point coming your way too!

Al

well, you know Al I was kinda thinking the same about this batch and it felt, at the first blush, like a dry cured salami. I'm guessing the long overnight smoke at 175'ish is causing that appearance/effect. Not a bad thing IMO.....later

 

[crazymoon]

CW, Nice job on the "roni"!!!

 

[worktogthr]

Great looking pepperoni! I'm going to have to try this. Thanks for posting the recipe too!

 

[hoity toit]

i got the last of the venison I need to do that with...good job man..

 

[foamheart]

Great looking sausage Chef. 

 

[dirtsailor2003]

Looks great Willie!

 

[chef willie]

 
CW, Nice job on the "roni"!!!

thanks....think I'm done for a while...LOL

 
CW, Nice job on the "roni"!!!

Great looking pepperoni! I'm going to have to try this. Thanks for posting the recipe too!

your welcome....not TO spicy IMO, proceed accordingly

 
i got the last of the venison I need to do that with...good job man..

there ya go....timing is everything...enjoy

 
Great looking sausage Chef. 

thanks you sir.....have a great holiday weekend

Looks great Willie!

thanks Case.....now, onto the belly up freezer smoker build...

 

[nopigleftbehind]

Anyone have a tutorial on stuffing sausage?  From the casing selection to the tools used?  I am a little reluctant to admit but I am part Italian and have never done this!  My Grandmother would be really disappointed! HAHA