Spicy pepperoni

[Smoke some]

Spicy pepperoni

Time for a small batch adjusted it for 5 pounds
Here is the recipe I used

SPICY PEPPERONI                                 
4 lbs 70/30 ground beef
1 ½ tbs cayenne pepper
2 tbs Spanish paprika
4/5  tsp cure #1
2 oz Fermento
6 cloves crashed fresh garlic
4 tsp black pepper
4 tsp mustard seed
1 tbs crushed fennel seed
1 tbs crushed red pepper flakes
1 tbs garlic powder
2 tsp sugar
2 tbs salt
1 cup ice water (add all the dry to the water) and mix in blender.
Mix with meat & stuff in 38 mm collagen casings or if you want bigger tubes use fibrous 2 ½ inch summer sausage casings.  Leave in fridge overnight



Smoke for:  2 hours pre heat @120 f with no smoke 

2 hours @ 140 f with smoke
Then 175 f till IT is 155 with smoke
Remove from smoker & put in ice water bath until cool
Then refrigerate with no cover for 1 week to dry them out

Started with 5 pounds of fresh ground beef



All the ingredients mixed



Ready to go in the meat...  hand mixer works very well for blending ingredients.





Bagged up for the night will stuff in hog casing tomorrow and smoke.

[Scotty Dog]

Looks great.  I'm interested in hearing how it turns out.

[Smoke some]

fried up a small patty and it had a nice zing to it.

[viper125]

Sounds a little hot not spicy. LOL Thats great for me but i 'm looking for one that has a stronger taste with out being hot. A little warm is ok but its for the wife. Seems the ones I have made are good but not spicy like the real thing.

So how is that one. Looks great and sounds great. But is it real spicy other then the heat or is it just heat.

[mikecorn.1]

I like the color of the mix. Looking forward to seeing how it turns out.


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[Smoke some]

Sounds a little hot not spicy. LOL Thats great for me but i 'm looking for one that has a stronger taste with out being hot. A little warm is ok but its for the wife. Seems the ones I have made are good but not spicy like the real thing.

So how is that one. Looks great and sounds great. But is it real spicy other then the heat or is it just heat.

I will let you know after i smoke this batch going to see how much tang comes out after it's smoked
spice is diffidently there in this one   ......if you don't want the heat you can back off on the cayenne and crushed red pepper flakes the ones i use are also cayenne.

[SouthernSmoked]

Oh Heck Yeah.............Sounds good!

Will be hoping to see updates tomorrow.

[Smoke some]

Back at it this morning, went outside to fire up the Bradley and was greeted to a nice -15 degrees
And wind blowing.



Little shoveling and I was back in business, Bradley warming up nicely.



Back inside casing are soaking



Loaded up my cheap 5 pound stuffer, surprisingly you do get 5 pounds in it.



Finished stuffing the hog casing



Gave the pepperoni 2 hours hang time before going into smoker



Bradley is holding its own outside with -15 temp and only a single element
Will be back with the finished spicy pep pics

[Kevin A]

Dang! What's all that crazy white stuff around your smoker?
;)

Nice looking links!

-Kevin

[viper125]

OH my! Smoker abuse! There is laws about abusing animals and smokers you better watch out. LOL Your suppose to bring them out of the old. LOL

[Smoke some]

OH my! Smoker abuse! There is laws about abusing animals and smokers you better watch out. LOL Your suppose to bring them out of the old. LOL

I only keep the smoke generator in the house when not in use...  the box has never seen the inside :)
don't want to spoil it (l0l)

[Sailor]

Mighty fine looking smoke you got going there.

[Smoke some]

peps are coming along.....IT of 141 degrees

[mikecorn.1]

Coming along good. Nice looking color on them.


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[MidKnightRider]

That pepperoni is lookin good!