Yes I know pepperoni is a dry cured sausage normally.
I have not the set-up, or the patience for that though.
Sausagemaker has a mix they call "Smoked Pepperoni."
I am making a small. (10 Lb) batch to see how it turns out.
If the sausage tastes half as good as the mix smells, it should be good!
so far, I like the looks of it, except the smoker sure looks empty with 10 Lbs.
I used 32MM collagen casings.
Here are a couple shots 4 hours into the smoke.
Smoker temp is at 140 right now.
IT is up to 121.
Once IT hits 130, I will raise smoker temp to 155 and turn on the fan inside.
Using odds and ends pucks.
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/smokehouse/P2040005.jpg)
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/smokehouse/P2040004.jpg)
lookin real good so far :)
nice looking peps, can,t wait to hear how they turn out ;D
I cant wait to see and here how your pepperoni turns out.
I've tried a couple different seasoning mixes and havent found one that tastes like the ready sliced stuff like you buy in the store.
Interesting.
Looking forward to the end results.
Can't wait till they are done Friar.....I might have to make a run for the border :D
Having "Make Your Own Pizza Night" tomorrow night with our girls and all the kids and would love to try it out for you if it were ready! ;D
Heck yeah... I'd like to sample that!
looks great
smoked pepperoni is the schiznet :D
Looks good.
Quotesmoked pepperoni is the schiznet
Not sure what that means but it must be good. ;D
Is it done yet? Is it done yet? Is it done yet? ;D
Quote from: squirtthecat on February 05, 2011, 05:23:08 AM
Is it done yet? Is it done yet? Is it done yet? ;D
Ditto Ditto Ditto ;D
It is done!
Very happy with the turn out.
It is not exactly the same as the sliced stuff we have bought, but then neither are two different brands of store bought the same.
It is a bit more moist than a dry cure of course, but not much.
It can be sliced very thin and still retain its shape and texture.
All in all, I will be making more of this ;D
Oh yes, were you looking for a picture? ;)
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/smokehouse/P2050007.jpg)
OK, now you have to post the step process.
Very nice!
I think Wifey would buy this for her pizzas.
Quote from: pensrock on February 05, 2011, 05:17:03 AM
Looks good.
Quotesmoked pepperoni is the schiznet
Not sure what that means but it must be good. ;D
http://www.youtube.com/watch?v=6i0gKAmIIv4
OHHHHHHHHHHHHHHH YAAAAAAAAAAAAAA !!!!
Got my mouth a waterin.
and what Sonny said. ;D
The step by step is very simple.
5 Lbs 80/20 hamburger, 5 Lbs pork but.
Send both through the grinder together 3/16 plate.
Mix in 6.5 ounces of http://www.sausagemaker.com/91110smokedpepperoniseasoning.aspx
and 2 teaspoons cure #1 NO WATER used in the mix
I have found over the years that the people at sausagemaker must have the same taste as I do, as I have enjoyed every mix I got from them.
I stuffed in 32mm collagen casings.
Put in smoker at 125 for a couple hours, then raise temp to 140 and lay the smoke to it.
I smoked with odds and ends pucks for a bit over 5 hours.
When internal temp hits 130, raise the smoker temp to 160, and wait, and wait, and wait.
It went into the smoker at 11 am. came out at 3am.
with the smoker temps so closer to target temps, it is a slow process, but that may be why it is so close to dry pepperoni.
Shower it to cool it down, hang to bloom, refrigerate, and then cut and package! Slicing and packaging took a bit longer that normal, as I had to go find the first aid kit, bandage thumb, and sort out the sliced pepperoni, from the sliced Friar_Tuck :P
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/smokehouse/P2050008.jpg)
Looks great.... ummm which package is mine? ??? ;) ;D
Thanks for the step by step.
This is goin on my to do list.
Oh, heck yeah!
The Pepperoni looks awesome!!
Found some Smoked pepperoni mix today at Allied.
Gonna give it a try this week.
Looks excellent FT.
Sure does ;D
Looks like pizzas on the menu. great looking peps going to have give it a try soon.
Wow does that look good.
Made another 20 Lbs today. This time a changed it up a bit.
First off, I had a pound of high temp pepperjack sitting here, so in it went.
Then I put some in 2.25" casings as well, hoping it will work well on pizzas.
And of course the money shot!
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/smokehouse/P2150009.jpg)
How did the larger chubs turn out compared to the small ones FT??
looks awesome, nice colour and I like the cheese idea. :D
Looks like a winner from here!!
Way to go Jim.
Sausage looks perfect.
Quote from: bundy on February 15, 2011, 03:23:42 AM
How did the larger chubs turn out compared to the small ones FT??
I just cut into one now. They seem to be not quite as dry as the smaller ones, but same flavor.
Here is a pic of the 2.25 pepperoni, with cheese.
I was pleasantly suprised at how easy the casing peeled off!
(http://i13.photobucket.com/albums/a263/Friar_Tuck_/smokehouse/P2150012.jpg)
Dang FT, you did it again.
Pepperoni look awesome!
Did the cheese make it a little more moist this time?
Sure looks good.
It very well could be the cheese.
I am typing slow, only using one hand right now,,,,as I have a slice of homemade pizza in the other.
I know I will no longer be buying any pepperoni!!!!!!
Niiiiiiiiiiiiiiiice!!!!
WOWSERS FT
Nice.
Oh and i need a new lap top cuz i took a bite outta the screen :D
Looks real good.