Sandwich Size Pepperoni Ideas?

[geostriata]

Here's the link from the thread I did . Rick's formula is linked in the thread .

Pepperoni . BGKYSmoker and Marianski .

I've made pepperoni in the past a couple times . Once using a Kutis formula , and other times using a pre mix from TSM . Wasn't wowed by either one . Saw the recipe posted by @BGKYSmoker the other day , and I knew I was going to try it . Here's that thread with the recipe ...

www.smokingmeatforums.com

Thanks for confirming. The same Rick formula you used from "Pepperoni For You" thread is what I was referencing above.

D Dave in AZ fwiw, I'd definitely recommend using something a little extra for heat as chopsaw did. Last time I made this I felt it could use a little extra kick.

 

[BGKYSmoker]

Send me the venison and I will make a 5" chub of pepperoni for ya. Original fermented style.

 

[geostriata]

Send me the venison and I will make a 5" chub of pepperoni for ya. Original fermented style.

BGKYSmoker Do you think that's better? If so, which ferment would you pick? LDP-Dry?

chopsaw didn't ferment in his batch and liked it better than the Mariansky fermented version, I believe.

 

[tallbm]

Send me the venison and I will make a 5" chub of pepperoni for ya. Original fermented style.

Hahaha that would be fun! :D
I managed to make some damn good burgers with the 100% ground today. So we'll see if I just keep this trend going.
Yep, 100% made a skillet burger. They key is to just not cook it too hard with it being so lean. Also the deer I take are eating corn and acorns and nothing nasty so they taste like really really lean beef and nothing bad. Oh it's also mostly doe meat too :D

 

[Dave in AZ]

Hahaha that would be fun! :D
I managed to make some damn good burgers with the 100% ground today. So we'll see if I just keep this trend going.
Yep, 100% made a skillet burger. They key is to just not cook it too hard with it being so lean. Also the deer I take are eating corn and acorns and nothing nasty so they taste like really really lean beef and nothing bad. Oh it's also mostly doe meat too :D

Lol... at this point, I see shooting a buck as a necessary social thing to keep my hand in with the younguns as a "hunter", but much prefer the meat from the 1 or 2 does I take each year also.

 

[indaswamp]

Following along with your project. I still want to make a large diameter salami. It is on my list....

 

[tallbm]

Following along with your project. I still want to make a large diameter salami. It is on my list....

I'm really liking this giant diameter casings. Makes things easier with fewer steps in the end.
I'm kicking around cotto salami ideas as well. I may just bite the bullet and attempt the pepperoni recipe anyhow because I've just come to realize that there really aren't that many different options for ground sandwich meat out there. I mean there are but its all like Bologna or a variant of it, ground pastrami which I have done, Cotto Salami, and various versions of Summer Sausage.

I was thinking there were all kinds of other options out there but really there aren't many well known ones I could find or even think of that I've encountered in the real world. At least not this style, there are dry cured options for sure, but it doesn't seem like there is a whole wide world of just stuff, smoke, and SV options out there lol :D

 

[chopsaw]

I may just bite the bullet and attempt the pepperoni recipe anyhow because I've just come to realize that there really aren't that many different options for ground sandwich meat out there.

It's decided then . Pepperoni it is .
Hey , my comments above were from a point of view of my opinion on pepperoni . I've done 4 different recipes ( one was a store bought mix ) and Rick's is the only one that tasted and looked like my idea of pepperoni . The size and color is where it starts for me , but that doesn't apply here .

Do the large chub and increase the flavors that you think is pepperoni . The extra paprika adds to the look without changing the flavor , or you can use ground annatto seed .

Look at a German Leberkase .

Get your base mix figured out . Venison /pork wise , then it can be whatever you like .
Pick something ,,,, peppers , garlic , roasted red peppers .

I just did some smoked sausage that was Old bay seasoning . That's it . 2 1/2 pounds of pork butt , and I added Old bay by the tablespoon until I like the taste . It's really good BTW .

Point is , what do you like ? Use those flavors . One thing that I have landed on is this , less is more sometimes . I just did a sausage that was fennel and white pepper . So simple , but great sausage .

That Kielbasa loaf I did was fantastic as the chipped sandwich , but was just as good sliced up cold .

Something to remember is anything you see can be adapted to this . If it's an emulsified chub , it doesn't have to be . Leave that part out .

White pepper with whole black peppercorns and mustard seed might be good .

Think dried beef maybe ? Could just be salt , brown sugar and cure 1 .
Don't mean to be so long , but the sandwich stuff is some of the most fun stuff to do . I know you like it also .

These are more bologna like , but pickle loaf , or olive loaf or great to do .
Just did this Mortadella . Lighting washes it out some . It's not that pale .


Keep us posted .

 

[zwiller]

Look at a German Leberkase .

OOOOH. I'd be doing some of that! I would go 50/50 butt/veni.

 

[Brokenhandle]

Now I'm gonna have to look up German leberkase! I vote for the pepperoni too. I took the easy way out a couple days ago and ground 76 lbs of venison into burger.

Ryan

 

[zwiller]

Now I'm gonna have to look up German leberkase! I vote for the pepperoni too. I took the easy way out a couple days ago and ground 76 lbs of venison into burger.

Ryan

This is kinda cool. Last time I got interested Leberkase I decided to out it off until I had a Champion but NOW I DO! Since it's baked I think it would be even better on the smoker. TONS of variations on it but have a few I like bookmarked. This one is my fave being as simple as it is. I will probably tweak a little (no bacon or starch).

https://germangirlinamerica.com/wprm_print/how-to-make-leberkase-at-home-homemade-leberkase

 

[Brokenhandle]

This is kinda cool. Last time I got interested Leberkase I decided to out it off until I had a Champion but NOW I DO! Since it's baked I think it would be even better on the smoker. TONS of variations on it but have a few I like bookmarked. This one is my fave being as simple as it is. I will probably tweak a little (no bacon or starch).

https://germangirlinamerica.com/wprm_print/how-to-make-leberkase-at-home-homemade-leberkase

That's exactly the recipe I just looked at! I did laugh... first thing I saw was that it was made with beef, pork, and horse ( hit one with my truck a few years ago lol). Then I saw the recipe with beef, pork, and bacon. Someone said it's kinda like spam?? We're not spam fans at all.

Ryan

 

[tallbm]

It's decided then . Pepperoni it is .
Hey , my comments above were from a point of view of my opinion on pepperoni . I've done 4 different recipes ( one was a store bought mix ) and Rick's is the only one that tasted and looked like my idea of pepperoni . The size and color is where it starts for me , but that doesn't apply here .

Do the large chub and increase the flavors that you think is pepperoni . The extra paprika adds to the look without changing the flavor , or you can use ground annatto seed .

Look at a German Leberkase .

Get your base mix figured out . Venison /pork wise , then it can be whatever you like .
Pick something ,,,, peppers , garlic , roasted red peppers .

I just did some smoked sausage that was Old bay seasoning . That's it . 2 1/2 pounds of pork butt , and I added Old bay by the tablespoon until I like the taste . It's really good BTW .

Point is , what do you like ? Use those flavors . One thing that I have landed on is this , less is more sometimes . I just did a sausage that was fennel and white pepper . So simple , but great sausage .

That Kielbasa loaf I did was fantastic as the chipped sandwich , but was just as good sliced up cold .

Something to remember is anything you see can be adapted to this . If it's an emulsified chub , it doesn't have to be . Leave that part out .

White pepper with whole black peppercorns and mustard seed might be good .

Think dried beef maybe ? Could just be salt , brown sugar and cure 1 .
Don't mean to be so long , but the sandwich stuff is some of the most fun stuff to do . I know you like it also .

These are more bologna like , but pickle loaf , or olive loaf or great to do .
Just did this Mortadella . Lighting washes it out some . It's not that pale .
View attachment 702119

Keep us posted .

Thanks for the info!

I was also debating doing an olive loaf type sandwich meat. I'm not a fan of green olives in general, but black and kalamata olives are a go. It would just come down to seeing if I could get some that don't cost an arm and a leg to do a 20 pound batch AND I read something online about darker olives "bleeding" their color across the meat as they slices are cut. To me though something like a diced olive salad would be amazing in theory, and I seem to not mind the green olives in that so much. I don't think all the oil in them would play well mixed in the meat. Something like this:

Just found this on amazon for a decent size and price (I guess, when compared to other options):

 

[chopsaw]

To me though something like a diced olive salad would be amazing in theory. I don't think all the oil in them would play well mixed in the meat. Something like

OK , now you're thinking . I just bought some Giardiniera to try in a loaf . My go to base is all pork butt using the Deutsch Mortadella formula from Mariansk .
I've done pickle loaf ,

And Olive loaf . I can't stand green olives , but in the meat , they're good .
It's the Pimento that makes both of those .

That Olive loaf would be great in a large casing .

. I don't think all the oil in them would play well mixed in

I just did an Italian ring fresh sausage with jarred Calabrian peppers that were packed in oil .
The fry test had a bit of an oily taste to it . Bind was fine .
One thing I did with the olive loaf was I dusted them in potato starch before I mixed them in . Helped keep them in place . I didn't do that with this because I was feeling out the oil , and wanted to see how it was straight from the jar . I'll be cooking some here soon , I let you know my thoughts .
You can see the oily shine on the mix .

Looks good stuffed up . I should have added mor eheat to it .
Maybe that has changed after being frozen .


Anyway , I think you're getting the idea that It can be whatever you want it to be .
Walk the grocery aisle and see if anything makes the light bulb go of .
Taco seasoning , rotelle , green chilis , old bay , a meatloaf mix .
Just add cure and whatever else it needs to stay moist and keep a bind .

 

[tallbm]

OK , now you're thinking . I just bought some Giardiniera to try in a loaf . My go to base is all pork butt using the Deutsch Mortadella formula from Mariansk .
I've done pickle loaf ,
View attachment 702142
And Olive loaf . I can't stand green olives , but in the meat , they're good .
It's the Pimento that makes both of those .
View attachment 702143
That Olive loaf would be great in a large casing .

I just did an Italian ring fresh sausage with jarred Calabrian peppers that were packed in oil .
The fry test had a bit of an oily taste to it . Bind was fine .
One thing I did with the olive loaf was I dusted them in potato starch before I mixed them in . Helped keep them in place . I didn't do that with this because I was feeling out the oil , and wanted to see how it was straight from the jar . I'll be cooking some here soon , I let you know my thoughts .
You can see the oily shine on the mix .
View attachment 702144
Looks good stuffed up . I should have added mor eheat to it .
Maybe that has changed after being frozen .
View attachment 702145

Anyway , I think you're getting the idea that It can be whatever you want it to be .
Walk the grocery aisle and see if anything makes the light bulb go of .
Taco seasoning , rotelle , green chilis , old bay , a meatloaf mix .
Just add cure and whatever else it needs to stay moist and keep a bind .

Thanks for the input again!

I'm looking forward to seeing how much the packed oil in your case makes things different if at all.
That last image I had posted, a review said it was NOT packed on olive oil but naturally had oil from the olives so I would go that route and I LOVE muffuletta olive salad mix. That stuff would hopefully be awesome mixed in my German Bologna! Plus I have a bunch of that seasoning and know it's good to go as is, so no need to figure out a new sausage mix recipe. Just basically add the muffuletta mix, fry test, and adjust until good if any adjustment needed at all :D

 

[Cajun Smokes]

It's decided then . Pepperoni it is .
Hey , my comments above were from a point of view of my opinion on pepperoni . I've done 4 different recipes ( one was a store bought mix ) and Rick's is the only one that tasted and looked like my idea of pepperoni . The size and color is where it starts for me , but that doesn't apply here .

Do the large chub and increase the flavors that you think is pepperoni . The extra paprika adds to the look without changing the flavor , or you can use ground annatto seed .

Look at a German Leberkase .

Get your base mix figured out . Venison /pork wise , then it can be whatever you like .
Pick something ,,,, peppers , garlic , roasted red peppers .

I just did some smoked sausage that was Old bay seasoning . That's it . 2 1/2 pounds of pork butt , and I added Old bay by the tablespoon until I like the taste . It's really good BTW .

Point is , what do you like ? Use those flavors . One thing that I have landed on is this , less is more sometimes . I just did a sausage that was fennel and white pepper . So simple , but great sausage .

That Kielbasa loaf I did was fantastic as the chipped sandwich , but was just as good sliced up cold .

Something to remember is anything you see can be adapted to this . If it's an emulsified chub , it doesn't have to be . Leave that part out .

White pepper with whole black peppercorns and mustard seed might be good .

Think dried beef maybe ? Could just be salt , brown sugar and cure 1 .
Don't mean to be so long , but the sandwich stuff is some of the most fun stuff to do . I know you like it also .

These are more bologna like , but pickle loaf , or olive loaf or great to do .
Just did this Mortadella . Lighting washes it out some . It's not that pale .
View attachment 702119

Keep us posted .

I like your idea to use Old Bay. I have thought of things like, using store bought seasonings, but wasn't sure if there may be additives to disrupt the curing process. Now I'm going to give it a try.

 

[BGKYSmoker]

All looks dang good for sure.

I gotta get back into it.

 

[dsk]

Right now its 102F degrees every day and I'd have to find a spot I could effectively keep the temp range steady with the A/C going and hang the sausage to ferment.

If you are running a Rex-100 based PID on your smoker, you could switch it to cooling mode. Keep an eye out for a cheap used mini-fridge or wine cooler that uses Peltier cells* on Craigslist or wherever. Bypass the controls (I hear you're an expert at that ;) ) and change the cycle time to a minute or two. Presto! Instant curing cabinet** for summertime. Easy enough to use the MES for winter curing with a PID.

*Compressors don't like to be restarted frequently. Peltier cells don't care.
**Real curing cabinets have humidity control though.

 

[tallbm]

If you are running a Rex-100 based PID on your smoker, you could switch it to cooling mode. Keep an eye out for a cheap used mini-fridge or wine cooler that uses Peltier cells* on Craigslist or wherever. Bypass the controls (I hear you're an expert at that ;) ) and change the cycle time to a minute or two. Presto! Instant curing cabinet** for summertime. Easy enough to use the MES for winter curing with a PID.

*Compressors don't like to be restarted frequently. Peltier cells don't care.
**Real curing cabinets have humidity control though.

That's a fun idea! I'll have to keep it in mind. Should I ever get my "junk room" sorted out that would be the space I could maybe fit something like that in. Fantasy projects for the future :D

 

[chopsaw]

Just basically add the muffuletta mix, fry test, and adjust until good if any adjustment needed at all :D

Depending on how much oil it's packed in , put what you want to add in cheesecloth and suspend it over a bowl overnight . See how much of the oil comes out of it .
Might have to do it at room temp for a couple hours .

Take the sodium amount into account and think about adjusting what you add . Thinking olive mix is bringing salt with it .