Dri Cured Pepperoni

Started by NePaSmoKer, February 13, 2012, 06:01:25 PM

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NePaSmoKer

Going to do 5 lbs of 90/10 beef pepperoni.

Here is my mix.



90/10 and the mix ready.


All mixed and ready for stuffing into 32mm hog casings.


Whole seed i crushed.


4 am start time with 2 hours of pecan, hit my target IT then into the cure fridge for 10 days at 70% R/H

OU812

Thats gonna be gooood.

Can you post the ingredients again?

I cant read then pasted on the picture very well.

Sucks gettin old.  ::)

SouthernSmoked

Sounds good!

Will be watching this one.
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

Keymaster

Cool Beans, Gonna make some Pepperoni :)

NePaSmoKer

Getting the poke de boned and cubed for another item




Blade removed.



Cubed and now ready to rinse off. I rinse before and after to remove bone dust and slivers from de boning.



Cover and in the fridge, grind later today.

viper125

Will be watching this with lots of interest! Hey the one big tip I heard was rinsing off the bone dust! Been telling people that for years. We debone rinse also on all meats. Especially wild meats. Frozen meat will get strong or gamely from the dust. Sorry didnt mean to steal the thread  though.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

Sam3

Quote from: viper125 on February 14, 2012, 10:25:01 AM
Will be watching this with lots of interest! Hey the one big tip I heard was rinsing off the bone dust! Been telling people that for years. We debone rinse also on all meats. Especially wild meats. Frozen meat will get strong or gamely from the dust. Sorry didnt mean to steal the thread  though.

I'm watching this one too! Alot of good info to be learned here.

NePaSmoKer

Going with 4 lengths of hog and 3 fibrous.




I gotta fridge em cuz my wife wants to take me out fer dinner.




Tomorrow they get some smoke and fridge time with humidity for 7-10 days

OU812

Am I the only one who cant read the ingredients?

I have blown them up to 150% and still cant read some of them, if I blow them up any more and I cant read any of them.

I think its the overlay as I have the same issue with other posts like this.

Help.

NePaSmoKer

Quote from: OU812 on February 14, 2012, 06:57:38 PM
Am I the only one who cant read the ingredients?

I have blown them up to 150% and still cant read some of them, if I blow them up any more and I cant read any of them.

I think its the overlay as I have the same issue with other posts like this.

Help.

I see it ok

1.5 cups distilled water
1/2 cup SPC
16 tsp fermento
1/2 Tbs cayenne
1/2 tsp allspice
3 Tbs non iodized salt
1 Tbs dextrose
1 tsp cure 2
1.5 Tbs corn syrup solids
1.5 tsp ground anise
1/4 tsp ground fennel

OU812



NePaSmoKer

Had the pepperoni hanging this morning at room temp for 2 hours to cool some.



In the 6 rack with PID running at 125 until the casings are dry. Then bumping to 160 and 2 pucks of smoke. After the smoke they will go in the cure fridge with 70% R/H for 7 days.
(I probably dont need to add smoke because the pepp should pick up smoke from the well seasoned smoker)


NePaSmoKer


Sam3