Sandwich Size Pepperoni Ideas?

[tallbm]

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 .

I just pulled the trigger on a pack of 56oz of that muffuletta salad. So I think this may happen next weekend :D
I'll be sure to adjust and work up my seasoning mix based on the salt that is in this salad mix. Fry testing will be crucial to figure it out :D

Oh, and I'll put this stuff in a colander over a bowl to drain it for a few days in the fridge. That should do the trick pretty well :D

 

[chopsaw]

Fry testing will be crucial to figure it out :D

Right . So I usually save some unseasoned meat paste , just in case I get it to salty . You can add that to it to balance over salted .
For testing purpose I'll season up 1 pound to get it in the ballpark . That way you can have an idea of what the total mass needs per pound , and go a bit less , fry again . If it needs more know what the differential is for the 1 pound test .

You've inspired me to do some Cotto salami . I just chunked up 2 1/2 pounds of pork butt . Salted and added the cure for a 3 day pre cure before grinding . I have some beef chuck to add to that .

 

[tallbm]

Right . So I usually save some unseasoned meat paste , just in case I get it to salty . You can add that to it to balance over salted .
For testing purpose I'll season up 1 pound to get it in the ballpark . That way you can have an idea of what the total mass needs per pound , and go a bit less , fry again . If it needs more know what the differential is for the 1 pound test .

You've inspired me to do some Cotto salami . I just chunked up 2 1/2 pounds of pork butt . Salted and added the cure for a 3 day pre cure before grinding . I have some beef chuck to add to that .

Yep you knew the plan I was going to take! I was going to do that 1 pound batch with the proper ratio of the olive salad for that 1 pound. I plan to look at the label to see how much sodium may be in that olive salad for 1 pound to help me dial down my current Bologna seasoning/salt amount.

Ooooh can't wait to see how your Cotto Salami comes out. I'll be interested in the lessons learned and the recipe for getting it nailed :D

FYI, I've been enjoying eating all this 100% venison BUT it's vac sealed in like 5-7 pound packs and I find myself eating too much of it trying to get through it fast enough before worrying about it going bad or getting bland. This past year was the 1st time since 2010 that I didn't process my own animals and this next time (likely wont have time to process them this year either), I'll ask them to pack into 1 or 2 pound packs instead of those massive bags. I had 1 bag weigh over 8 pounds!

It has become clear to me that I should switch back to chicken breast for a bit and use my giant packs of ground venison to make this next sandwich meat attempt :D

 

[Hijack73]

Interesting turn with the olives. I really love olives.
Almost all of the olives I eat, I desalinate so my BP doesn't go nuclear. Sometimes when I get started on nibbling olives, pepperoni and cheese, it turns into a full course "this is a meal" nibble. If I don't back out some of the salt somehow..... well, yeah - it can get bad.

That muffuletta mix, I'd give it a soak for a couple of days, changing the water once. Even packed in oil, it will draw the salt down drastically.

Just a heads up, Amazon has the same thing except in a 128oz container, not a vac pac. It's about $4 more for 2x as much.

 

[tallbm]

Interesting turn with the olives. I really love olives.
Almost all of the olives I eat, I desalinate so my BP doesn't go nuclear. Sometimes when I get started on nibbling olives, pepperoni and cheese, it turns into a full course "this is a meal" nibble. If I don't back out some of the salt somehow..... well, yeah - it can get bad.

That muffuletta mix, I'd give it a soak for a couple of days, changing the water once. Even packed in oil, it will draw the salt down drastically.

Just a heads up, Amazon has the same thing except in a 128oz container, not a vac pac. It's about $4 more for 2x as much.

View attachment 702330

Thanks for the heads up on the salt content.
Yeah I saw the jug too but was worried there might be a ton of oil in it so I went with the vac sealed pack to begin with.
I read a review of the vac sealed pack that said it was not stored in oil but had natural oil in it so figured I would roll the dice that way, plus if it all went wrong I could eat through 56oz of this salad mix much more easily than 128oz of it hahaha.

I DID keep this big jug in mind for the future though. We are thinking a lot alike in getting more bang for the buck should this all pan out :D

 

[Hijack73]

Thanks for the heads up on the salt content.
Yeah I saw the jug too but was worried there might be a ton of oil in it so I went with the vac sealed pack to begin with.
I read a review of the vac sealed pack that said it was not stored in oil but had natural oil in it so figured I would roll the dice that way, plus if it all went wrong I could eat through 56oz of this salad mix much more easily than 128oz of it hahaha.

I DID keep this big jug in mind for the future though. We are thinking a lot alike in getting more bang for the buck should this all pan out :D

And if it doesn't pan out, just eat that muffuletta on po boys!

 

[tallbm]

And if it doesn't pan out, just eat that muffuletta on po boys!

They are soooo good aren't they?! I wonder how many here have never heard of a Muffuletta sandwich! I remember when I first encountered one and was blown away with it! :D

 

[Hijack73]

They are soooo good aren't they?! I wonder how many here have never heard of a Muffuletta sandwich! I remember when I first encountered one and was blown away with it! :D

I haven't had one in a coons age, now I'm over here jonesing for a roast beef and muffuletta with some gravy to dip it in..... I love it together - moreso than the traditional muffuletta.

Ya'll - what we are talking about is a cross between a cold cut Italian sandwich and a Chicago Italian beef. Take 2-3 of your favorite Italian cold cuts, get a ciabatta roll or a long Italian loaf of bread (a real Muffuletta bun is on a big giant sesame seed bun (almost dinner plate size), but pretty impossible to get outside of southern Louisiana) and smear the olive salad on both sides of the bread. Stack it up with provolone and meat and maybe some toasted sesame seeds. The Italian beef twist is the olive salad, which is like giardiniera with killer good olive chunks mixed in. Wrap up the sandwich in foil or paper and let it hang out in the fridge for a bit. It's sofa king good.

 

[tallbm]

I haven't had one in a coons age, now I'm over here jonesing for a roast beef and muffuletta with some gravy to dip it in..... I love it together - moreso than the traditional muffuletta.

Ya'll - what we are talking about is a cross between a cold cut Italian sandwich and a Chicago Italian beef. Take 2-3 of your favorite Italian cold cuts, get a ciabatta roll or a long Italian loaf of bread (a real Muffuletta bun is on a big giant sesame seed bun (almost dinner plate size), but pretty impossible to get outside of southern Louisiana) and smear the olive salad on both sides of the bread. Stack it up with provolone and meat and maybe some toasted sesame seeds. The Italian beef twist is the olive salad, which is like giardiniera with killer good olive chunks mixed in. Wrap up the sandwich in foil or paper and let it hang out in the fridge for a bit. It's sofa king good.

Oooooh that sounds good! :D

 

[TimShrek]

Follow some of what I did in my thread on the Marianski and Ricks formulas , as far as upping the paprika . We eat with are eyes first , so get the color right . I would not go that large for diameter .
Sandwich pepperoni is about 3 " . I think going in a large casing is not going to give you the same results .
Also , doesn't have to be cure 2 . Use my method of pink paper post smoke / cook and dry in the fridge . Works great and intensifies the flavor with moisture loss .
Out of the smoker , cooled , next day .
View attachment 701935
Post smoke , wrapped in pink paper and further dried in a 36 degree fridge . About 2 weeks .
Taste like pepperoni . I added some heat to it also . Same chub .
View attachment 701936

can you post a link to that thread? What diameter grind is that? Also is that venison and pork?

 

[chopsaw]

can you post a link to that thread?

It's in post 20 above

What diameter grind is that?

One pass through the 1/4 " plate .

Also is that venison and pork?

Ground pork butt .

 

[TimShrek]

It's in post 20 above

One pass through the 1/4 " plate .

Ground pork butt .

Saw the link after I posted, Ty!

 

[tallbm]

So update time. This is a go and giant chubs are in the smoker getting 3 hours of 100% maple (2 rows at once in AMNPS) before they go for the SV bath.

Hijack73 and chopsaw thanks for giving the awareness to address the salt in the muffuletta olive salad mix.
I had them drain for about 3.5 days by sitting in a wire mesh colander elevated over a bowl.
I did not soak in water BUT I did make sure to do a 1 pound test where I learned that my initial lowering of my salt content was not enough so lowered again and am good to go!

I am using the Owen's German Bologna seasoning so it was basically a trial and error test patty repeat to figure what my seasoning measures would be.

Normally I do 6gm of Bologna seasoning per pound and had to dial it back to 2gm per pound.
Owen's uses a "Maple Cure" that has the cure#1 and a bunch of other things in it so I didn't full with adjusting it because I did not want to get my cure amount off.... since it's blended in.

I thought this might affect the bologna flavor but I'm seeing no such impact probably because the muffuletta flavors are kicking in and tasting so awesome that it doesn't really matter how much bologna flavor does or doesn't come through. The muffuletta flavor is the star of the show here and I love it!!! :D

When this is all done (sliced, vac sealed, everything cleaned and put up) I'll be sure to do a post on it with sliced shots :D

This has been fun and fingers crossed it tastes as great as the test patties and the left over fry patties. OOOOH btw, I used those Walton stuffer egg things and I "think" it did it's job hahaha.

I say "think" because my stuffing horn is 1.5inch in diameter and like 8-9 inches long for this job so only about an egg size amount came out of the tube when I used it to push all the meat out of the spout and into the horn/tube... HOWEVER, I think it also has a secondary feature I didn't think of.
This rubber egg things pushes all the spout meat into the stuffing horn so the spout area is now empty. When this happens the egg also pushes all the way to the base of the stuffing horn/tube and creates a seal with with the meat in the horn/tube.
SOOOOOooooo, when I reverse cranked everything so I could take the stuffing "pot" off the machine, ALL of the meat in the stuffing tube/horn was pulled OUT and back into the stuffer pot's meat area. The egg caused a reverse vacuum, so no having to fight with getting meat out of the stuffing horn/tube!!!!!
This was unexpected and I hope it always works like this because cleaning out the smaller diameter tubes is a pain!!!

Ok enough rambling from me now. I'm waiting for the sun to start going down so I can go into the drive way and wash everything with the water hose. It's just too hot to do that with the sun out here in TX right now so I figured I would come and do a report on the progress so far today :D

 

[chopsaw]

Sounds good . Yeah , I thought about the salt on yours and forgot about it on mine .
I've got a fix for it though .

Make sure you post it up .

 

[tallbm]

Sounds good . Yeah , I thought about the salt on yours and forgot about it on mine .
I've got a fix for it though .

Make sure you post it up .

Post about to be made.
In short the flavor was fantastic but.... major fat out. I didn't get a good bind and I'm not sure exactly why but I think I should have added the olives after mixing the meat and fat AND should have just mixed the crap out of it even though I had mixed it a lot and didn't see great protein extraction. I thought I'd just get a more course sausage but nope fat out :D