Christmas Smokes- Pepperoni

[GusRobin]

Did the cheese last night - (see the other post). Also started the pepperoni last night.

Here are the players.


Ground and mixed pork and GB. Mixed dry and wet ingredients.



Stuffed and ready to go into the fridge overnight.



Woke up this morning and put it into the smoker.


Last night when I was smoking the cheese my SG wasn't working. It wouldn't advance the pucks so I had to put them on the burner manually. So this morning while the pepperoni was on the initial drying cycle I opened up the SG and gave it a cleaning and removed all the sawdust. Works great now.
So getting ready to watch football (Roll Tide) while the pepperoni cooks. Still going to do some Slim Jims and pistachios this weekend.

[pensrock]

Looks good, I have not tried making my own pepperoni yet but its on the 'to do' list.  :)

[GusRobin]

Pepperoni hit temp and is blooming and cooling



While the pepperoni was cooking, I made the slim jims
I'll put them in the fridge and smoke them tomorrow.


Last thing left to make today is the pistachios.

[Consooger]

YUM YUM YUM, i cannot wait to start making all this stuff this week!!!!!   ;D ;D ;D ;D

[SiFumar]

Looks pretty darn good!  Was that NEPA's recipe?  Or do you have one to share?  :D

[GusRobin]

It was the one that Nepas' posted a while back.

[Keymaster]

Ne job Gus, those look awesome!!

[SouthernSmoked]

Looking good Gus!!

[KyNola]

Looking good Gus!

[NePaSmoKer]

8 lbs lean beef
1 lb pork butt
1 lb pork fat  (or 2 lbs of fatty poke butt)
2 t cure 1
5 T non iodized salt
1/2 cup corn syrup solids
1/2 cup dextrose powder
2.5 T cayenne
4 T anise seed whole or slightly crushed
1 T red pepper flakes
1 t curry
1/2 cup water (cold distilled)
2 cups fermento or Sako

hog or fibrous casings

you can use pre ground or cube, grind med plate 1x, mix and grind again.

[mez]

So what's the difference between Cayenne and crushed red pepper?I always thought they were the same.