Pepperonis

Piker · December 13, 2012, 06:01:40 AM

Some of my friends wanted some really hotpepperoni so I made the ones below. Not so special except I doubled the red pepper flakes and chili powder. They are going in the smoker this norning

devo · December 13, 2012, 06:33:49 AM

Nice sticks and I have the same table and chairs ;D ;D

Keymaster · December 13, 2012, 06:59:14 AM

Quote from: devo on December 13, 2012, 06:33:49 AM
Nice sticks and I have the same table and chairs ;D ;D

But let's see if his doubles as a blooming station ;)

viper125 · December 13, 2012, 10:42:25 AM

Piker sounds like my type of Pepperoni! I always double or triple my peppers. We like a small kick to it.Really looks good. May I ask who's recipe you used? Or was it a store bought mix?

SiFumar · December 13, 2012, 02:21:47 PM

Spicy pepperoni is da best for sure! Yours is looking good. Can't wait to see the money shot!

devo · December 13, 2012, 02:39:25 PM

Quote from: Keymaster on December 13, 2012, 06:59:14 AM
Quote from: devo on December 13, 2012, 06:33:49 AM
Nice sticks and I have the same table and chairs ;D ;D
But let's see if his doubles as a blooming station ;)

Deems would be my kitchen/blooming chairs Aaron ;)

Piker and I have the same Dining chairs and table lets not get mixed up bud.

OU812 · December 13, 2012, 06:40:38 PM

Sounds gooood

Are they done yet Are they done yet Are they done yet Are they done yet??

Piker · December 14, 2012, 08:14:28 AM

they are all done and toooo hot for me but my friends love them. I used the recipe from Olds Place i believe it was Gregs Spicy snack sticks. I had a money shot but did not turn out sorry will have one on the next batch. Piker

viper125 · December 14, 2012, 08:25:43 AM

Looks and sounds great! I like my meat to have some kick.

GusRobin · December 14, 2012, 09:28:53 AM

Looking at the recipe --do you only use ground beef (or venison and pork fat)? Did you use the ECA?
If I don't have any ECA anyone know a good substitute? If yes, what is it and how much to use per 5 lbs?

viper125 · December 14, 2012, 09:35:58 AM

Fermento works great too! I use it in a lot of sticks and sausage. Also don't have to worry about crushing while mixing hy meat if you go much over 6%.like you do ECA. Recommended amount is 3%-6% I tend to stay in the center. Only draw back I know of is it will make white mushy meat much over 6%. But gives it that nice tangy flavor, and helps with storage life also.

GusRobin · December 14, 2012, 09:48:10 AM

Quote from: viper125 on December 14, 2012, 09:35:58 AM
Fermento works great too! I use it in a lot of sticks and sausage. Also don't have to worry about crushing while mixing hy meat if you go much over 6%.like you do ECA. Recommended amount is 3%-6% I tend to stay in the center. Only draw back I know of is it will make white mushy meat much over 6%. But gives it that nice tangy flavor, and helps with storage life also.

3% - 6% of total weight/so 2.4oz to 4.8oz on a 5 lb batch? (16oz/lb X 5lb= 80oz X .03= 2.4oz)?

viper125 · December 14, 2012, 09:55:00 AM

Sausage maker suggests 1 oz to 2 lbs no more then 6 oz per 100 lbs. Not sure why such a difference. But I have read 3-6 % Start out with 2.5 per 5 lbs and see how you think. Allied Keico is who say 3-6%

GusRobin · December 14, 2012, 10:07:29 AM

thanks- now I have a weekend project.

Piker · December 14, 2012, 02:21:04 PM

I use ground beef and ground moose. I have some fermento but I have never tried it. I guess I am too chicken because its hard too smoke the required time and temp in my bradley. I know I need a cold smoke adapter but as I stated before I only like a little smoke. Can I go thru the process with the O.B.S. with out any smoke but follow the time line? thks Piker