Smoked Pepperoni and smoked bologna

Started by seemore, November 21, 2009, 06:53:53 PM

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seemore

November 21, 2009, 06:53:53 PM
I took a tip from Pens and bought a stick of pepperoni today.  Put it in the smoker at 225 in Bradley for one hour.  I also threw in a couple slices of bologna from a deli.

Sliced the pepperoni, and it is ready for pizza now!

The bologna?  I ate it!
seemore

Tenpoint5

#1
November 21, 2009, 09:13:58 PM
Seemore your on a roll this weekend.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Habanero Smoker

#2
November 22, 2009, 01:39:44 AM
Quote from: Tenpoint5 on November 21, 2009, 09:13:58 PM
Seemore your on a roll this weekend.

I agree. The both of you have been very busy, and everything looks good.



     I
         don't
                   inhale.  ::)

pensrock

#3
November 22, 2009, 07:30:52 AM
seemore, the only thing different is I cold smoke my pepperoni. A guy at work hot smoked some and really liked it. Let me know how the hot smoked came out.

seemore

#4
November 22, 2009, 08:39:12 AM
Pens, we put the pepperoni in at the same time we did our roast.  It turned out pretty good, and it allowed us to blot up some of that nasty pepperoni grease before we use it on pizzas.
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