Smoked some cheese and pepperoni yesterday. Now for the two week wait.
Top shelf is 'Cooper Sharp' 5 pounds
Middle shelf is 'Pepper Jack' 5 pounds
Bottom shelf is 'Hormel Pepperoni' 2 sticks
Loaded up, cold smoke box connected, 50 degrees outside, ready to start.
(http://i253.photobucket.com/albums/hh46/pensrock/cheese/smoker010.jpg)
Ready to come out after smoking with apple for three hours.
(http://i253.photobucket.com/albums/hh46/pensrock/cheese/smoker011.jpg)
Cooling to room temperature, ready to be wrapped in plastic wrap and put into the fridge.
(http://i253.photobucket.com/albums/hh46/pensrock/cheese/smoker012.jpg)
Mmmm... Looks great Pens! 8)
Now the hard part... waiting.... :D
Mike
Dang, now i gotta go to the store!
looks awesome pens....never thought of smoking pepperoni,
Looking good Pens! I never thought of smoking pepperoni either. Tell me about smoked pepperoni. Different uses, etc.
KyNola
Smoked pepperoni is great! I pretty much only use hormel, everyone loves it. Sometimes pepperoni has a sharpness to it when eaten raw, the smoking takes that away and mellows it out. I mainly only used it with cheese and crackers till one time I was making a pizza and had no plain pepperoni, so I used the smoked. I'll never use regular pepperoni on pizza again. Wow what a difference! I allow it to rest and mellow like the cheese. I would say a good week and its ready to go. I did smoke an itialian brand of pepperoni for a friend, it was good but IMHO not nearly as good as the Hormel. I'm not sure if it can be purchased all over, but that is all I use.
QuoteNow the hard part... waiting....
Mike
Harder yet, is I plan to take some the the smokeout in June. How on earth am I going to keep a couple pounds hidden away till then? ??? ;)
Quote from: pensrock on March 15, 2009, 01:11:30 PM
QuoteNow the hard part... waiting....
Mike
Harder yet, is I plan to take some the the smokeout in June. How on earth am I going to keep a couple pounds hidden away till then? ??? ;)
Send it to me. I have will power. I will bring it down to the smokeout with me! ;D ;D
Ummmm, yea right! ;) ;D ;D
You almost had me there Deb. :)
Thanks Pens. Definitely gonna have to give the smoked pepperoni a shot. Sounds really good.
KyNola
WOWSERS
pens i can smell the cheese and pepperoni all the way from Atlanta ;D
Looks great
nepas
pensrock,
I like the cold smoke adapter you have. What was the cabinet temperature while you were smoking?
I just did cheese a week ago with just the SG and it was 81° inside the cabinet, that's with constent monitoring every 20-30 minutes.
Cheese & pepperoni looks good.
QuoteWhat was the cabinet temperature while you were smoking?
The outside temps were 50-60 F, the cabient was around 80 F. This is probably warmer than if I had used the Bradley smoke generator, but this time I wanted to try a hot plate with wood chips. I put the hot plate and pan containing the wood chips into my cold smoke box and let it go. I had to add wood twice but it worked out great.
Quote from: deb415611 on March 15, 2009, 01:15:16 PM
Quote from: pensrock on March 15, 2009, 01:11:30 PM
QuoteNow the hard part... waiting....
Mike
Harder yet, is I plan to take some the the smokeout in June. How on earth am I going to keep a couple pounds hidden away till then? ??? ;)
Send it to me. I have will power. I will bring it down to the smokeout with me! ;D ;D
I think you should send some to me when I get back north since I am the closest to NePa's , I'll keep a good eye on it for you, Casper says he will watch it for you too, Pepperoni looks good ( I have some here that I did from scratch but have not cut it yet to see how it turned out) ;D
Quote from: pensrock on March 16, 2009, 01:22:03 PM
The outside temps were 50-60 F, the cabient was around 80 F. This is probably warmer than if I had used the Bradley smoke generator, but this time I wanted to try a hot plate with wood chips. I put the hot plate and pan containing the wood chips into my cold smoke box and let it go. I had to add wood twice but it worked out great.
Thats actually pretty good. IF the duct is doubled or triple in length the smoke will cool down even more. When I had my walk in smokers my fire box was 35 feet away from the smoke houses.
Quote from: carnie1 on March 16, 2009, 01:35:33 PM
I think you should send some to me when I get back north since I am the closest to NePa's , I'll keep a good eye on it for you, Casper says he will watch it for you too, Pepperoni looks good ( I have some here that I did from scratch but have not cut it yet to see how it turned out) ;D
carnie1, where are you located, I'm a hop, skip and a jump (Lakewood, N.J.) from Nepas.
That is true, by adding more legnth to the ducting it will cool more. Are you going to be at the smokeout that Nepas is having in June?
Quote from: pensrock on March 16, 2009, 02:02:16 PM
That is true, by adding more legnth to the ducting it will cool more. Are you going to be at the smokeout that Nepas is having in June?
Wife and I will be there. Don't know what I'm bringing as of yet. I'll be coming up from our seasonal campsite in Stevens, Pa.
So I was thinking of a smoked turkey when there done they taste like a ham.
I've done turkey before they are great. I'm going to do my best to be there, looking fwd to meeting everyone.
pens,
i tried the smoked pepperoni, i couldn't find Hormel so i used Bridgeford, it came out pretty good.
thanks for posting this, i am gonna make a pizza later this week.
still looking for Hormel though!
I cannot say what brands will be good or not. I know the hormel brand they sell around here comes out great. I hope your came out as good. I also wait a good week before eating this to allow it to pull the smoke inside.
You'll love it on pizza.
pens,
i found some hormel.
gonna give it a whirl this weekend...nothing better than a taste test!
I agree, smoke them then wait about a week then do a side by side taste test. Let me know the results.
pens,
sorry.. i didn't get a chance to smoke the Hormel till today.
vac sealed and waiting till Easter to try.
will post results as soon as available.
I'm sure you will like it. :)
pens,
i finally got to open the pepperoni today :D :D :D
you were absolutely right (not that i doubted that for a minute)
the Hormel is much better than the Bridgeford.
less grease and way more flavor.
thank you for this post...now all i have to do is figure
out what i am going to do with 5 sticks!!
and find a recipe for Sicilian pizza.
Quote from: Up In Smoke on April 11, 2009, 03:32:08 PM
and find a recipe for Sicilian pizza.
Up in Smoke --
try this one http://forum.bradleysmoker.com/index.php?topic=8952.0
I'm glad you liked it. Not sure I would have tried five sticks the very first time though. :) It will keep for a very long time. Vac seal it and keep in the fridge, I have never tried to freeze so cannot suggest that.
Smoked and put on pizza is fantastic! Once you try it you will not want regular pepperoni on pizza ever again. As far as pizza recipes, follow anything Deb suggests. She knows how to make great pizzaa. I made a couple NY style pizzas from her posted recipes and they came out great.
pens did some pepperoni saturday damm it is good thanks
seemore ;D
Glad you liked it. :)