Dri Cured Pepperoni

[NePaSmoKer]

I cant wait anymore. Had to cut one open look and taste.




Looking good.





Well worth the hang time. Going to let the others do the full 7 days.





100% Better than the over done over paprika, greasy store bought cr@p

[devo]

You gotta love it when a plan comes together Rick, very nice

[DisplacedCoonass]

Looks mighty tasty and inspirational.

[Keymaster]

Nice Job and perfect Grind with meat to fat ratio. Looks good!!!

[MidKnightRider]

Man, I don't know what to say.
That looks GREAT!
The more of your post I see the more I think about getting into sausage making.
Looks like I'm going to have to build an out building to set up sausage making in as I don't have room here in the house.

[Sam3]

Fantastic job Rick! That looks mighty tasty!

[bundy]

Great Job Rick!!  What would a person all need to get into the dried sausage making??

[viper125]

By precooking to 145 you are really saving quite a bit of hanging time it seems. Looks really good!

[ghost9mm]

Missed this post ....been in Texas for a few weeks... really looks great Rick..

[SouthernSmoked]

WOW!! Rick the pepperoni came out looking awesome!

[Sailor]

Nice job Rick. One day I will get around to making them.  Sure do look good.

[NePaSmoKer]

Thanks.

Took the others from the fridge this morning. I think they are done doing what they gotta do.




Cut the smaller hog casing in half.



I'm happy.



Vac sealed with double seal. 2 packs heading north, 2 staying south.

[OU812]

Man that looks gooood!

[seemore]

rick those look great you said they are going up north when will I get them...... ???
seemore

[bundy]

That's what I was thinking, but maybe SD is to far north??