Finally made some pepperoni that I liked . Used all pork and the smoked pepperoni seasoning from TSM , that I've threatened to throw out several times . Just don't remind me of pepperoni out of the smoker . Further drying is key for this . It's fantastic . Wrapped in pink butcher paper and held in the fridge for 3 weeks AFTER fully cooking to an internal temp of 152 . I also added fennel , anise and wine wine to the mix .
This is out of the smoker and a slice pic .
Wrapped in butcher paper and in the 36 degree fridge .
Checked at 2 weeks . Needed a little longer ;
but starting to look good .
Opened the rest after 3 weeks .
Good , but I should have cut an end off so it dries better .
So these were cut in half and back in fridge for another day or 3 .
This stuff has fantastic taste and texture . Missing the fermentation step of a dry cured sausage ,
but this is a go to for me now . I can do it with everything I already have .
Comparison ,
Anyway .
BandCollector
shared some info on pizza dough with me and also gave me a recipe .
I've been making my own for a long time , and have it down to something I really like .
Hey ,, I don't know everything , so why not try what he shared .
REALLY happy I did . This came out fantastic . About the same as mine , but this is measured out and uses less yeast .
Both ferment in the fridge which is key to this .
So lets make some pizza .
Made 2 pizza , son did one I did the other .
This is the batch of dough after 4 days in the fridge .
I mixed this up per John's recipe with NO changes . If you don't follow the recipe the first time how do you know ?
Divided in half and rested at room temp for 4 hours .
Sliced up some of the pepperoni .
Also used some homemade Italian and store bought bacon .
Dough spreads really easy . No spring back .
Made a sauce from canned San Marzano tomatoes , basil , garlic and a bit of sugar .
I like sliced motz on mine .
Loaded up with the meats .
Baked at 425 in the house oven . This dough screams for a wood fired oven .
It wasn't as dark as it looks in the pic .
Let the cheese set a bit and cut it up . I like squares .
My son used a sandwich style pepperoni , onions and provel cheese . He cooks his on the Lodge pizza pan
and likes a wedge slice . ( now you know why I have him do his own )
Both of these pizzas were some of the best we ever made . That dough is fantastic .
Great bite and fantastic chew .
BandCollector
thanks again buddy .
I know , where's the dough recipe ? I want to let bandCollector to share that part .
Thanks for looking .
This is out of the smoker and a slice pic .
Wrapped in butcher paper and in the 36 degree fridge .
Checked at 2 weeks . Needed a little longer ;
but starting to look good .
Opened the rest after 3 weeks .
Good , but I should have cut an end off so it dries better .
So these were cut in half and back in fridge for another day or 3 .
This stuff has fantastic taste and texture . Missing the fermentation step of a dry cured sausage ,
but this is a go to for me now . I can do it with everything I already have .
Comparison ,
Anyway .
BandCollector
shared some info on pizza dough with me and also gave me a recipe .I've been making my own for a long time , and have it down to something I really like .
Hey ,, I don't know everything , so why not try what he shared .
REALLY happy I did . This came out fantastic . About the same as mine , but this is measured out and uses less yeast .
Both ferment in the fridge which is key to this .
So lets make some pizza .
Made 2 pizza , son did one I did the other .
This is the batch of dough after 4 days in the fridge .
I mixed this up per John's recipe with NO changes . If you don't follow the recipe the first time how do you know ?
Divided in half and rested at room temp for 4 hours .
Sliced up some of the pepperoni .
Also used some homemade Italian and store bought bacon .
Dough spreads really easy . No spring back .
Made a sauce from canned San Marzano tomatoes , basil , garlic and a bit of sugar .
I like sliced motz on mine .
Loaded up with the meats .
Baked at 425 in the house oven . This dough screams for a wood fired oven .
It wasn't as dark as it looks in the pic .
Let the cheese set a bit and cut it up . I like squares .
My son used a sandwich style pepperoni , onions and provel cheese . He cooks his on the Lodge pizza pan
and likes a wedge slice . ( now you know why I have him do his own )
Both of these pizzas were some of the best we ever made . That dough is fantastic .
Great bite and fantastic chew .
BandCollector
thanks again buddy .I know , where's the dough recipe ? I want to let bandCollector to share that part .
Thanks for looking .
