Pepperoni

[OU812]

Made up some deer Pepperoni the other day.

Started off with 1 lb beef fat that I save every time I trim a brisket.



Then 4 lb deer.



The seasonings and the cure mixed in 1/4 cup distilled water.





All mixed up.



Then ground again.



Hanging at room temp a couple hr waiting for the smoker to warm up.



Hotdog anyone?  ;D



Applied 3 hr Pecan and pulled outta the smoker when the IT hit 152 F then an ice bath till the IT was below 100 F and ready for a night in the fridge.



24 hr later all sliced up and ready to package.





Packaged up in 8 oz packages.



The hot dogs.  ;D



Now that there Pepperoni is some mighty good stuff, bet I ate 1/4 lb wile slicing and packaging.  ::)

[ghost9mm]

That really looks great...and love the pictures...well done my friend...

Gary

[NePaSmoKer]

Good roni Curt

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[Keymaster]

Awesome meat pictures!!! Nice presentation :)

[KyNola]

WOW!  Way to go Curt.

[squirtthecat]

So what does that make...     One pizza??   :D :D

[watchdog56]

Nice job.

[OU812]

So what does that make...     One pizza??   :D :D

:D  :D  :D  :D

Good one...... it will make..... two.  ;D

[NePaSmoKer]

Thats the way to do it. Dry into the water then seasoned water into the meat so ya dont have clumps.

Looks good OU

[grnhs]

Nice work! I love the smell of Pecan rolling around the backyard.

[seemore]

looks good  I need some pepperoni
seemore

[viper125]

Did you say internal temp is only 145? THats pretty low isnt it?

[devo]

Did you say internal temp is only 145? THats pretty low isnt it?

I see he said this

IT hit 152 F

[DTAggie]

You the Man!

[jiggerjams]

Everything looks great Curt. Well done!!

Where could I find the hotdog recipe? Is it from a book?