Late Night Pepperoni

GusRobin · January 15, 2011, 11:26:30 PM

Had to work today so couldn't start the pepperoni this morning so I decided to do it tonight and let them cook in the Bradley overnight. First I had to shovel off the Bradley house since the damn snow is still hanging around.

Here are 6 lbs in the smoker ready to go

Had one of those "DUH" moments. Set the PID for graduated temps, and to control the SG. Went inside while the smoker was warming up. Went out to put the sticks in and the SG wasn't on. Spent 10 minutes playing with all the plugs, a few selective curse words and then it dawned on me that the PID was still on the first cycle and I set the SG to go on starting the 2nd cycle. DUH! Oh well, it was worth a good laugh and if you can't laugh at yourself you have problems.
Going to bed, post more tomorrow

Mr Walleye · January 16, 2011, 05:36:19 AM

Gus

I had to laugh this morning at that.... mainly because I have had a lot of those "DUH" moments myself! :D

Great looking sausage! ;)

Mike

OU812 · January 16, 2011, 06:06:25 AM

Had a DUH moment allready this morning. ::)

The peperoni looks gooood.

You smokin it?

GusRobin · January 16, 2011, 06:22:11 AM

Yes, gave it 2 hours of hickory.

ITs up to 138* at 8:20 this morning.
Here is a picture of the guys warming up.

More pics to come later.

OU812 · January 16, 2011, 06:30:28 AM

SWEET!

NePaSmoKer · January 16, 2011, 06:35:10 AM

Looks good GR

Hey what dat white stuff on yer smoker house ;D

Tenpoint5 · January 16, 2011, 06:36:50 AM

Looking Real Good Gus. BTW you can keep all that white stuff I for one have had enough for this year already.

TestRocket · January 16, 2011, 07:10:10 AM

Looking good Gus and we have a fair chance of that white stuff finally leaving us today or tomorrow! I too will be glad when it's gone!

GusRobin · January 16, 2011, 07:35:08 AM

Nepas i had a question. I had 6 lbs of meat, used 1 1/4 tsp cure. Does it need to be refrigerated if vac sealed? My daughter will be flying home and I wanted her to take some home. I figure about 6 hrs of being unrefrigerated should be ok?

pfowl01 · January 16, 2011, 08:00:04 AM

Gus,
What is the thing above the V-pan?

GusRobin · January 16, 2011, 08:21:23 AM

A heat diffuser that I got from SouthernSmoked

squirtthecat · January 16, 2011, 08:24:39 AM

Is she checking her luggage? Get a small Playmate 6 quart cooler. I carry one all the time in the bottom of my suitcase. A couple ice packs will keep the contents cool (or frozen if you like) for a good 6-8 hours..

NePaSmoKer · January 16, 2011, 09:16:40 AM

Quote from: GusRobin on January 16, 2011, 07:35:08 AM
Nepas i had a question. I had 6 lbs of meat, used 1 1/4 tsp cure. Does it need to be refrigerated if vac sealed? My daughter will be flying home and I wanted her to take some home. I figure about 6 hrs of being unrefrigerated should be ok?

It will be fine in the 6 to however many hours in just a zip or vac bag.

GusRobin · January 16, 2011, 09:32:02 AM

Quote from: NePaSmoKer on January 16, 2011, 09:16:40 AM
Quote from: GusRobin on January 16, 2011, 07:35:08 AM
Nepas i had a question. I had 6 lbs of meat, used 1 1/4 tsp cure. Does it need to be refrigerated if vac sealed? My daughter will be flying home and I wanted her to take some home. I figure about 6 hrs of being unrefrigerated should be ok?

It will be fine in the 6 to however many hours in just a zip or vac bag.

Thanks

GusRobin · January 16, 2011, 09:36:31 AM

Cooked and blooming ( Before you say it TR, yes I need to improve my drying rack ;D

Some was set aside for a quality control check, must say it came out pretty good.

Now to go watch some football -- Go Jets!

Late Night Pepperoni

NePaSmoKer

squirtthecat

NePaSmoKer