Pepperoni (Smoked)

Started by Friar_Tuck, February 04, 2011, 01:10:25 PM

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Friar_Tuck

#30
February 15, 2011, 08:50:06 AM
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.

Friar_Tuck

#31
February 15, 2011, 11:03:25 AM
Here is a pic of the 2.25 pepperoni, with cheese.
I was pleasantly suprised at how easy the casing peeled off!

SouthernSmoked

#32
February 15, 2011, 11:21:53 AM
Dang FT, you did it again.

Pepperoni look awesome!
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

classicrockgriller

#33
February 15, 2011, 12:21:02 PM
Did the cheese make it a little more moist this time?

Sure looks good.

Friar_Tuck

#34
February 15, 2011, 12:38:57 PM
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!!!!!!

OU812

#35
February 16, 2011, 07:07:32 AM
Niiiiiiiiiiiiiiiice!!!!

NePaSmoKer

#36
February 16, 2011, 07:12:10 AM
WOWSERS FT

Nice.

Oh and i need a new lap top cuz i took a bite outta the screen  :D

watchdog56

#37
February 16, 2011, 08:54:27 AM
Looks real good.
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