smoke Pepperoni

[graywolf1936]

Some times the more I read the more confused I get. What I want to do is make some Smoked Pepperoni. I plan on using 3 lbs. Lean Beef and 2 lbs. Lean Pork. Put thru grinder(med.) and add my spices and 1 teaspoon of cure 1. Put in refrigerator over night then stuff into hog casings. Smoke a bit at low temperature to dry casing and kick it up to IT of 152. put into cold water to prevent casings from wrinkling. Any comment or suggestions most welcomed.

 

[blaise]

Graywolf,

   I  Understand the confusion. Traditional pepperoni is a dry cured sausage, rarely smoked. It requires the right climate, drying chamber or Umai bags.

  Because of the huge amounts of pepperoni required by the pizza industry, most commercial pepperoni is a cooked product.

What you are attempting is a cooked--smoked--pepperoni sausage and that is totally acceptable.

  If you like the flavor of pepperoni----as I do---then you make it the way you like.

I make lots of pepperoni beef sticks----smoked, fully cooked----just smaller casings.

  Seems to me----you're on the right track----the texture will probably be different then a dry cured or commercial ---but the flavor should be there.

Good Luck

Blaise