BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: Piker on December 13, 2012, 06:01:40 AM

Title: Pepperonis
Post by: Piker on December 13, 2012, 06:01:40 AM
Some of my friends wanted some really hotpepperoni so I made the ones below. Not so special except I doubled the red pepper flakes and chili powder. They are going in the smoker this norning(http://i357.photobucket.com/albums/oo11/piker_dave/Daves016.jpg)(http://i357.photobucket.com/albums/oo11/piker_dave/Daves017.jpg)
Title: Re: Pepperonis
Post by: devo on December 13, 2012, 06:33:49 AM
Nice sticks and I have the same table and chairs  ;D ;D
Title: Re: Re: Pepperonis
Post by: Keymaster on December 13, 2012, 06:59:14 AM
Quote from: devo on December 13, 2012, 06:33:49 AM
Nice sticks and I have the same table and chairs  ;D ;D
But let's  see if his doubles as a blooming station ;)
Title: Re: Pepperonis
Post by: viper125 on December 13, 2012, 10:42:25 AM
Piker sounds like my type of Pepperoni! I always double or triple my peppers. We like a small kick to it.Really looks good. May I ask who's recipe you used? Or was it a store bought mix?
Title: Re: Pepperonis
Post by: SiFumar on December 13, 2012, 02:21:47 PM
Spicy pepperoni is da best for sure!  Yours is looking good.  Can't wait to see the money shot!
Title: Re: Re: Pepperonis
Post by: devo on December 13, 2012, 02:39:25 PM
Quote from: Keymaster on December 13, 2012, 06:59:14 AM
Quote from: devo on December 13, 2012, 06:33:49 AM
Nice sticks and I have the same table and chairs  ;D ;D
But let's  see if his doubles as a blooming station ;)

Deems would be my kitchen/blooming chairs Aaron   ;)

Piker and I have the same Dining chairs and table lets not get mixed up bud.
Title: Re: Pepperonis
Post by: OU812 on December 13, 2012, 06:40:38 PM
Sounds gooood

Are they done yet Are they done yet Are they done yet Are they done yet??
Title: Re: Pepperonis
Post by: Piker on December 14, 2012, 08:14:28 AM
they are all done and toooo hot for me but my friends love them. I used the recipe from Olds Place i believe it was Gregs Spicy snack sticks. I had a money shot but did not turn out sorry will have one on the next batch. Piker(http://i357.photobucket.com/albums/oo11/piker_dave/Daves023_zps7e52d17f.jpg)
Title: Re: Pepperonis
Post by: viper125 on December 14, 2012, 08:25:43 AM
Looks and sounds great! I like my meat to have some kick.
Title: Re: Pepperonis
Post by: GusRobin on December 14, 2012, 09:28:53 AM
Looking at the recipe --do you only use ground beef (or venison and pork fat)? Did you use the ECA?
If I don't have any ECA anyone know a good substitute? If yes, what is it and how much to use per 5 lbs?
Title: Re: Pepperonis
Post by: viper125 on December 14, 2012, 09:35:58 AM
Fermento works great too! I use it in a lot of sticks and sausage. Also don't have to worry about crushing while mixing hy meat if you go much over 6%.like you do ECA. Recommended amount is 3%-6% I tend to stay in the center. Only draw back I know of is it will make white mushy meat much over 6%.  But gives it that nice tangy flavor, and helps with storage life also.
Title: Re: Pepperonis
Post by: GusRobin on December 14, 2012, 09:48:10 AM
Quote from: viper125 on December 14, 2012, 09:35:58 AM
Fermento works great too! I use it in a lot of sticks and sausage. Also don't have to worry about crushing while mixing hy meat if you go much over 6%.like you do ECA. Recommended amount is 3%-6% I tend to stay in the center. Only draw back I know of is it will make white mushy meat much over 6%.  But gives it that nice tangy flavor, and helps with storage life also.
3% - 6% of total weight/so 2.4oz to 4.8oz on a 5 lb batch? (16oz/lb X 5lb= 80oz X .03= 2.4oz)?
Title: Re: Pepperonis
Post by: viper125 on December 14, 2012, 09:55:00 AM
Sausage maker suggests 1 oz to 2 lbs no more then 6 oz per  100 lbs. Not sure why such a difference. But I have read 3-6 % Start out with 2.5 per 5 lbs and see how you think. Allied Keico is who say 3-6%
Title: Re: Pepperonis
Post by: GusRobin on December 14, 2012, 10:07:29 AM
thanks- now I have a weekend project.
Title: Re: Pepperonis
Post by: Piker on December 14, 2012, 02:21:04 PM
I use ground beef and ground moose. I have some fermento but I have never tried it. I guess I am too chicken because its hard too smoke the required time and temp in my bradley. I know I need a cold smoke adapter but as I stated before I only like a little smoke. Can I go thru the process with the O.B.S. with out any smoke but follow the time line? thks Piker
Title: Re: Pepperonis
Post by: viper125 on December 14, 2012, 02:31:09 PM
Well according to the instructions the reason for fermento is to cut back on that.  Here is the label and you cook it the same length of time.
I use it in a lot of sticks and sausage and really like it. I buy it in 5lb bottles and keeps well.

Fermento - Cultured Whey Protein and Skim Milk
A dairy based flavoring product, Fermento is cultured whey protein and skim milk, used to imitate the fermented tangy sourly flavor desired in semi-dry sausage. Used only in the production of semi-dry products, such as summer sausage, pepperoni, thuringer, etc. Fermento eliminates the time necessary for the fermentation process to take place necessary when using starter cultures.

Accepted levels range from 1% to 6% depending on the desired result. The more Fermento used the higher the tang.
Use Fermento only in the production of semi-dry products. Fermento eliminates the curing times necessary for the fermentation process to take place.
Use 1% to 6% (of meat weight) to meat. 3% is a good starting point
Title: Re: Pepperonis
Post by: viper125 on December 14, 2012, 02:39:49 PM
Quote from: Piker on December 14, 2012, 02:21:04 PM
I use ground beef and ground moose. I have some fermento but I have never tried it. I guess I am too chicken because its hard too smoke the required time and temp in my bradley. I know I need a cold smoke adapter but as I stated before I only like a little smoke. Can I go thru the process with the O.B.S. with out any smoke but follow the time line? thks Piker

I was setting up an elaborate cold smoking set up. Or to  me it was. But since I got the a-maz-en smoker for my Christmas exchange Im trying it first. Little heat and plenty of controlled smoke. Should work great. You want a little add few pellets. If you want a lot this will make smoke for 9 hours. How sweet is that. Will use smoking pellets or charcoal.  And add little to no heat. Also like the fact you dont need a water bowl so drying may of got easier. Will also allow room for my mixer and various other needed things o my bench! ;D And still have my SG for my sausages and such. Just an idea.
Title: Re: Pepperonis
Post by: OU812 on December 14, 2012, 05:46:49 PM
Them there snack sticks look GREAT!

Got me another batch gettin ready for this week end,,,,,,last weeks batch is allready gone
Title: Re: Pepperonis
Post by: Piker on December 14, 2012, 08:03:14 PM
So in my next batch I will try the fermento, small to begin with. I will follow the instructions but without the smoke. May be awhile as I just took out some pork and beef for breakfast sausage for the winter. I like doing these fron scratch as I can add a bit more spices to kick up the taste. Piker
Title: Re: Pepperonis
Post by: NePaSmoKer on December 15, 2012, 03:45:45 AM
Them looks good.