Discussion in 'Sausage' started by scotty, Sep 5, 2008.

  1. scotty

    scotty Smoking Fanatic

    We are smoking it with chips from jack daniels barrels and a few hickory chunks
  2. fritz

    fritz Meat Mopper

    Look great Scotty!!
  3. richtee

    richtee Smoking Guru OTBS Member

    Cool! Ats'a spicy! Quite a few pizzas there...unless you like 'em like I do..can't see the cheese for the pepperoni!
  4. scotty

    scotty Smoking Fanatic

    I'm still constructing the cheese press Rich. [​IMG]
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    That's some great looking pepperoni Scotty!
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks awesome Scotty I'm looking forward to the finished product Qview
  7. scotty

    scotty Smoking Fanatic

  8. smokin365

    smokin365 Smoking Fanatic

    Hey, ya wanna have a pizza party?
  9. white cloud

    white cloud Master of the Pit OTBS Member

    Lookin good.
  10. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    good looking stuff
  11. supervman

    supervman Smoking Fanatic

    DANG there Scotty, THAT looks tasty!
  12. zzerru

    zzerru Meat Mopper

    Looks tasty, how long did you ferment it?
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Scotty that looks awesome [​IMG]
  14. scotty

    scotty Smoking Fanatic

    This is not a fermented recipe. It is just baked and smoked.

    I was just reading the thread about the northern tool vertical stuffer.

    It reminds me i must make a comment about the texture of my peperoni.

    I used my cabellas 1 hp grinder to stuff the casings. I noticed the meat looked very white and fatty compared to the original mix which was very red and meaty in textire
    The color came back when i baked the peperoni but it has a grainy texture rather than a meay texture that we all are used to tasting.

    I call them peperoni snack sticks.

    I will purchase the 15 pound vertical stuffer before i do any more sausages of any kind.
  15. richtee

    richtee Smoking Guru OTBS Member

    Common issue with using grinders as stuffers Scotty. Stuffer is hands down the way to go.
  16. scotty

    scotty Smoking Fanatic


    its next on the list Rich
  17. Hey Scotty, Im a newbie at pepperoni and I just used my meat grinder for stuffing pepperoni yesterday, and I got the same results as you. The meat was so pale looking, I would have sworn it was sick.

    A short while in my smoker and the great look of pepperoni was right back. The flavor that I had hoped to achieve is there, but like you mentioned, the texture of the meat isn't what I want.

    I have 10 # of pepperonie meat all mixed and its been in the fridge for 2 days, I will go ahead and stuff it now with the meat grinder / stuffer, but I don't plan to do anymore stuffing with the grinder.

    I have a Dakota watere stuffer ordered and will wait for it to get here before I do anymore stuffing.

    BTW Yours look awesome. I'm sure they taste as good as they look.

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