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Author Topic: pepperoni  (Read 4954 times)

Offline TimberCutter

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pepperoni
« on: March 04, 2013, 05:12:02 PM »
Made 60 pounds duck and goose pepperoni, 20 pounds deer and elk pepperoni, 40 pounds german sausage out of deer and elk and 5 pounds hot and spicy beerwurst with deer and elk. All turned out good going to try and get some pics on here.

Offline TimberCutter

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Re: pepperoni
« Reply #1 on: March 05, 2013, 08:08:43 AM »
can't get pics. to work.

Offline TimberCutter

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Re: pepperoni
« Reply #2 on: March 05, 2013, 06:29:24 PM »
Hope it works this time.

Offline Echomules

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Re: pepperoni
« Reply #3 on: March 05, 2013, 06:35:03 PM »
Very nice, looks tasty!!! :drool:

Offline TimberCutter

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Re: pepperoni
« Reply #4 on: March 05, 2013, 06:37:25 PM »
One more, it's done.

Offline sirmissalot

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pepperoni
« Reply #5 on: March 05, 2013, 06:45:52 PM »
How come I can't get mine to look all wrinkled like yours, it looks awesome

Offline TimberCutter

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Re: pepperoni
« Reply #6 on: March 05, 2013, 06:57:49 PM »
This was 8 hours in the smoke house . The only fat in it is from the 30% pork that i added.I keep a medium fire with well seasoned alder.

Offline sirfunkeybut

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Re: pepperoni
« Reply #7 on: March 05, 2013, 07:10:17 PM »
Some people use a cold water rinse after smoking will give that wrinkled look, never tested personally but might be worth a shot

How come I can't get mine to look all wrinkled like yours, it looks awesome

Offline sirmissalot

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pepperoni
« Reply #8 on: March 06, 2013, 09:57:22 AM »
I've read about the ice water bath after but I saw dog tuk say he doesn't do that and his looked perfect as well. Mine tastes fine just doesn't look as sexy, maybe i just need to cool longer. Or maybe the casing makes a difference?

Offline Camo Queen

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Re: pepperoni
« Reply #9 on: March 06, 2013, 02:19:21 PM »
I've read about the ice water bath after but I saw dog tuk say he doesn't do that and his looked perfect as well. Mine tastes fine just doesn't look as sexy, maybe i just need to cool longer. Or maybe the casing makes a difference?

"sexy" pepperoni... lmao  :chuckle:

Offline MoleyMolson

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Re: pepperoni
« Reply #10 on: March 08, 2013, 02:07:40 PM »
I can't seem to get the wrinkled look either.  Maybe the casing type is key?
What kind of casings were used here?

Offline carpsniperg2

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Re: pepperoni
« Reply #11 on: March 08, 2013, 02:17:42 PM »
Looks good.
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Offline MLBowhunting

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Re: pepperoni
« Reply #12 on: March 08, 2013, 02:22:06 PM »
Ok where is our share  :tup:
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Offline iRem

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pepperoni
« Reply #13 on: March 08, 2013, 02:23:45 PM »
I think we all need to go over for a taste test!! Looks good!

Offline TimberCutter

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Re: pepperoni
« Reply #14 on: March 08, 2013, 08:41:43 PM »
I used collagen casings , no water bath. Just time in the smoker, temp around 130 to 170 if you go over 180 you will render the fat to liquid and have very dry pepperoni.It ended up very good even the duck and goose.

 


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