Pepperoni (Smoked)

OU812 · February 05, 2011, 11:50:32 AM

OHHHHHHHHHHHHHHH YAAAAAAAAAAAAAA !!!!

Got my mouth a waterin.

and what Sonny said. ;D

Friar_Tuck · February 05, 2011, 11:55:14 AM

The step by step is very simple.
5 Lbs 80/20 hamburger, 5 Lbs pork but.
Send both through the grinder together 3/16 plate.
Mix in 6.5 ounces of http://www.sausagemaker.com/91110smokedpepperoniseasoning.aspx
and 2 teaspoons cure #1 NO WATER used in the mix
I have found over the years that the people at sausagemaker must have the same taste as I do, as I have enjoyed every mix I got from them.
I stuffed in 32mm collagen casings.
Put in smoker at 125 for a couple hours, then raise temp to 140 and lay the smoke to it.
I smoked with odds and ends pucks for a bit over 5 hours.
When internal temp hits 130, raise the smoker temp to 160, and wait, and wait, and wait.
It went into the smoker at 11 am. came out at 3am.
with the smoker temps so closer to target temps, it is a slow process, but that may be why it is so close to dry pepperoni.
Shower it to cool it down, hang to bloom, refrigerate, and then cut and package! Slicing and packaging took a bit longer that normal, as I had to go find the first aid kit, bandage thumb, and sort out the sliced pepperoni, from the sliced Friar_Tuck :P

pensrock · February 05, 2011, 01:01:11 PM

Looks great.... ummm which package is mine? ??? ;) ;D

OU812 · February 05, 2011, 01:13:55 PM

Thanks for the step by step.

This is goin on my to do list.

SouthernSmoked · February 05, 2011, 08:17:30 PM

Oh, heck yeah!

The Pepperoni looks awesome!!

classicrockgriller · February 07, 2011, 05:26:25 PM

Found some Smoked pepperoni mix today at Allied.

Gonna give it a try this week.

jiggerjams · February 08, 2011, 01:29:57 PM

Looks excellent FT.

NePaSmoKer · February 08, 2011, 02:40:20 PM

Sure does ;D

dbondy · February 09, 2011, 04:37:19 AM

Looks like pizzas on the menu. great looking peps going to have give it a try soon.

azamuner73 · February 09, 2011, 07:18:07 AM

Wow does that look good.

Friar_Tuck · February 14, 2011, 11:29:00 PM

Made another 20 Lbs today. This time a changed it up a bit.
First off, I had a pound of high temp pepperjack sitting here, so in it went.
Then I put some in 2.25" casings as well, hoping it will work well on pizzas.
And of course the money shot!

bundy · February 15, 2011, 03:23:42 AM

How did the larger chubs turn out compared to the small ones FT??

dbondy · February 15, 2011, 03:28:18 AM

looks awesome, nice colour and I like the cheese idea. :D

Tenpoint5 · February 15, 2011, 06:25:27 AM

Looks like a winner from here!!

classicrockgriller · February 15, 2011, 08:23:36 AM

Way to go Jim.

Sausage looks perfect.

Pepperoni (Smoked)

NePaSmoKer