Pepperoni

ghost9mm · August 07, 2011, 03:38:23 PM

It's pizza time in NEPA...

NePaSmoKer · August 07, 2011, 04:41:55 PM

In the fridge for a couple days to reduce the green weight.

pikeman_95 · August 07, 2011, 06:54:00 PM

Rick

The sausage look great. What size casing are they in?? I bet they would be good on a pizza.

I made some of Greg's' spicy sticks yesterday out of some 80-20 that my brother-in-law gave me but it sure seemed fat to me. I might stick them in the dehydrator and take some moisture out of them. Have you ever dried a batch of meat sticks in the dehydrator after they come out of the smoker. I guess I am used to wild meat with a little pork added to it. The sausages made with lean meat come out more firm.. With all the fat they are kind of mushy in side. The casing has a good snap but the sausage is not firm. What would you do??

Kirby

ronbeaux · August 07, 2011, 07:11:15 PM

Send me a receipt. I NEED some of that. :P

NePaSmoKer · August 08, 2011, 04:08:54 AM

Quote from: pikeman_95 on August 07, 2011, 06:54:00 PM
Rick

The sausage look great. What size casing are they in?? I bet they would be good on a pizza.

I made some of Greg's' spicy sticks yesterday out of some 80-20 that my brother-in-law gave me but it sure seemed fat to me. I might stick them in the dehydrator and take some moisture out of them. Have you ever dried a batch of meat sticks in the dehydrator after they come out of the smoker. I guess I am used to wild meat with a little pork added to it. The sausages made with lean meat come out more firm.. With all the fat they are kind of mushy in side. The casing has a good snap but the sausage is not firm. What would you do??

Kirby

I used 32mm collagen for the pepperoni.

I only did the dehydrator thing 1 time, worked good but like the fridge better to reduce the green weight.

SouthernSmoked · August 08, 2011, 05:55:02 AM

Quote from: NePaSmoKer on August 07, 2011, 01:38:56 PM
Success

Dang Rick! Looks awesome!!!

KyNola · August 08, 2011, 07:06:00 AM

Beautifully done, as always.

SnellySmokesEm · August 08, 2011, 07:20:30 AM

Yeah send me some too! I wanna put that on my pizza ASAP.

OU812 · August 08, 2011, 02:56:07 PM

Not bad for a rookie. :D

Looks good Rick.

Bout time I make some more deer pepperoni, got mama eatin it now. ;D

classicrockgriller · August 08, 2011, 03:09:39 PM

The last batch of SS I made, I vac pak most of it and left a cple chubs

in the fridge for about 4 days and they dried up nice.

Looks mighty good Nepas.

NePaSmoKer · August 08, 2011, 04:53:03 PM

So ya wants me to ship some to the MWSO do ya ;)

Bigbirdoffroad · August 08, 2011, 05:03:43 PM

Quote from: NePaSmoKer on August 08, 2011, 04:53:03 PM
So ya wants me to ship some to the MWSO do ya ;)

What about me....I asked first! LMAO ;D ;D

OU812 · August 09, 2011, 07:13:00 AM

Quote from: NePaSmoKer on August 08, 2011, 04:53:03 PM
So ya wants me to ship some to the MWSO do ya ;)

You better send it all so there will be enough to go around. ;D

NePaSmoKer · August 09, 2011, 10:33:27 AM

I think the pepperoni should have done another 1-2 day fridge stay to dry more.

Note to self. Makes sure if you want to peel the casing, dont use protein lined ones :o

But oh well its all good. :D

Cut and this will give me 10 bags 2 ea.

Should be just a little more dryer.

Ok now ready ;D