Separate names with a comma.
Discussion in 'Sausage' started by scotty, Sep 5, 2008.
We are smoking it with chips from jack daniels barrels and a few hickory chunks
Look great Scotty!!
Cool! Ats'a spicy! Quite a few pizzas there...unless you like 'em like I do..can't see the cheese for the pepperoni!
I'm still constructing the cheese press Rich.
That's some great looking pepperoni Scotty!
That looks awesome Scotty I'm looking forward to the finished product Qview
Hey, ya wanna have a pizza party?
good looking stuff
DANG there Scotty, THAT looks tasty!
Looks tasty, how long did you ferment it?
Scotty that looks awesome
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.
Common issue with using grinders as stuffers Scotty. Stuffer is hands down the way to go.
its next on the list Rich
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.