I don't post much because I get so busy making things I forget the camera. When I remember, the batteries have been whisked away to some child's toy somewhere!
I certainly appreciate smokinAl's extensive contributions to this forum! I have found this forum rather complete for what I do-no questions needed. This time I am wondering about the pepperoni I have made with the recipe at https://www.smokingmeatforums.com/threads/spicy-pepperoni.113466/
I have followed this recipe, but couldn't smoke as I discovered winter (mostly rain) had gotten in and fitzed up some wires inside. So the pepperoni was brought to around 153° in the oven; I had them on racks on top of an insulated cookie sheet, then down below another rack covered with heavy foil with the exception of 1" around all edges. I had the oven temp set in the "blank" area, that is, below the lowest printed setting (200°) and used the thermostat light to tell when the element was on or off. I was able to control the temp of the insulated cookie sheet at below 170°, and with fluctuations had it done in just HOURS.... with a lot of checking of the temp. There seemed to be a stall around 140? then it finally started to rise quickly. Got them to around 153° IT, and right into the ice bath.
Today is day two of sitting in the fridge. What I am wondering is- These were stuffed in 2 1/4" (or so) fibrous casings, Should these be removed to continue drying?
So far I am quite hopeful as they cases are shriveled and the meat is firm.
Thanks!
smik1
I certainly appreciate smokinAl's extensive contributions to this forum! I have found this forum rather complete for what I do-no questions needed. This time I am wondering about the pepperoni I have made with the recipe at https://www.smokingmeatforums.com/threads/spicy-pepperoni.113466/
I have followed this recipe, but couldn't smoke as I discovered winter (mostly rain) had gotten in and fitzed up some wires inside. So the pepperoni was brought to around 153° in the oven; I had them on racks on top of an insulated cookie sheet, then down below another rack covered with heavy foil with the exception of 1" around all edges. I had the oven temp set in the "blank" area, that is, below the lowest printed setting (200°) and used the thermostat light to tell when the element was on or off. I was able to control the temp of the insulated cookie sheet at below 170°, and with fluctuations had it done in just HOURS.... with a lot of checking of the temp. There seemed to be a stall around 140? then it finally started to rise quickly. Got them to around 153° IT, and right into the ice bath.
Today is day two of sitting in the fridge. What I am wondering is- These were stuffed in 2 1/4" (or so) fibrous casings, Should these be removed to continue drying?
So far I am quite hopeful as they cases are shriveled and the meat is firm.
Thanks!
smik1
