Pepperoni

[NePaSmoKer]

5 lbs of pepperoni mixed, dont know yet if going to be sticks or chubs.

[NePaSmoKer]

Stuffed into 32mm smoked collagen casings.




PID @130 for 1 hour then 140 thru 170.

[STLstyle]

Looks great!  One your first pic, do you have the cure already in that batch to store overnight? 

On my Jalopeno / Cheddar batch I mixed everything together the night before b/c I was worried about the cure / nasties.  Just wondering how long the cure needs to do its thing.

Lastly, do you mix your cure in with water all the time?  I did not this time and was worried about that also.  1 tsp per 5lbs of meat (instacure #1) is not much, so I was wondering how long to hand mix to make sure it's distributed correctly.

You read about those nasties and it does not seem like a mistake anyone can afford to make...

[NePaSmoKer]

Looks great!  One your first pic, do you have the cure already in that batch to store overnight? 

On my Jalopeno / Cheddar batch I mixed everything together the night before b/c I was worried about the cure / nasties.  Just wondering how long the cure needs to do its thing.

Lastly, do you mix your cure in with water all the time?  I did not this time and was worried about that also.  1 tsp per 5lbs of meat (instacure #1) is not much, so I was wondering how long to hand mix to make sure it's distributed correctly.

You read about those nasties and it does not seem like a mistake anyone can afford to make...

I always mix my cure into the liquid for better distribution into the meat. You don't have to let the cured meat sit in the fridge if you don't want to. I just do cuz i run out of time. Use the cure amount per your instructions/book or whatever but dont exceed the amount of cure for 5 lbs. Thats what will make you sick.

When i make Jap/Cheese i dont fridge cuz the cheese can get gooey overnight. If im short on time i frdge the mix w/out the cheese and add cheese mix in by hand just before stuffing. Hi Temp cheese is coated and the coating gets gooey.

So its your call. You can mix, stuff, smoke right away or fridge overnight.

This is how I do my sausage smokes. Your results may vary.



Nitrates and Nitrites

A. Contribute to the characteristic cured flavor.
B. Contribute the characteristic reddish-pink color of
cured meat.
C. Prevent growth of a food poisoning microorganism
known as Clostridium botulinum which can occur in
foods that require heat processing.
D. Retard the development of oxidative rancidity and
rancid taste.
E Prevent warmed-over flavor in reheated products.

[viper125]

Very nice!

[Tenpoint5]

Look like big fat Snack Sticks they do!

[viper125]

May I add since so many think Nitrites and Nitrates are so bad. They are found naturally in your body. In fact the bigger amount comes from eating vegetables and other foods, but no ones going to say to quit eating them! LOL! And the big controversy started years ago when people really didnt know the harm of large quantities. Today's quantities are safe and natural. And trying to avoid them is like trying to avoid oxygen.

[NePaSmoKer]

Getting close.

[viper125]

My favorite part! right before finishing when you check your meat in the smoker. All that wonderful smoke and meat smell. Like smelling coffee in the morning. Dont care what you ever do though can never make coffee as good as the smell! Now meat thats different!  ;D

[NePaSmoKer]

Ready to cool.

[Tenpoint5]

Yum That will go good with all the snow I sent up to NEPA land!! ;D ;D

[beefmann]

 

Yum That will go good with all the snow I sent up to NEPA land!! ;D ;D

;D ;D ;D ;D ;D

[pensrock]

Yum That will go good with all the snow I sent up to NEPA land!!

No snow in PA just a bunch of rain. I wish all this rain were snow.  :(

[NePaSmoKer]

Yum That will go good with all the snow I sent up to NEPA land!! ;D ;D

I'm getting prepared for it cuz i ran the AC today  ;D