Pepperoni

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

zippy12

Master of the Pit
Original poster
SMF Premier Member
Oct 6, 2017
1,152
50
Virginia Beach, VA
Made a batch of the following...

https://www.smokingmeatforums.com/t...-ways-sticks-and-sliced-w-pics-recipe.274538/

I followed except the heat ... I cut the red pepper flakes in 1/2

20180507_201858.jpg


So there is about 2 cups of meat left in the Lem. So I made a roll with plastic wrap and smoked it.
20180508_172913.jpg


20180508_202405.jpg


20180508_204320.jpg


This was a test run on the smoke. I will smoke the other 5 links tomorrow.
 
B! thanks

This still kicks some heat!
Smoke flavor is spot on!
texture is good but could use more fat...

where did heat come from ... hummm

on a 10 scale .... this is a good 7 and for the first try I say not bad
 
Looking good.

Question thou. Why so much meat left in the stuffer? My cheap stiffer leaves very little.
 
I buy my wood pellets at Dick's Sporting Goods.
I think I got my compound bow there when I started bow hunting. Cool place.. I like Dick's :D .. Sporting Goods ..
 
So I did 6 inches of hickory pellets for about 2.5 hours temp got to 109F
Then I lit the UDS charcoal basket and let that temp climb to 210F
total time 4 hours before reaching 155F internal temp.
The casing did keep the juices in the meat...
20180509_182317.jpg


Rest till cooled down
Put in fridge tonight
Freezer tomorrow if they all make it...
20180509_213242.jpg
 
  • Like
Reactions: gmc2003
Nice job Zippy, I haven't attempted any kind of sausage making yet. Hopefully in the near future.

Point for sure.

Chris.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky