pepperoni

[TimberCutter]

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.

[TimberCutter]

can't get pics. to work.

[TimberCutter]

Hope it works this time.

[Echomules]

Very nice, looks tasty!!!

[TimberCutter]

One more, it's done.

[sirmissalot]

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

[TimberCutter]

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.

[sirfunkeybut]

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

[sirmissalot]

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?

[Camo Queen]

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 

[MoleyMolson]

I can't seem to get the wrinkled look either.  Maybe the casing type is key?
What kind of casings were used here?

[carpsniperg2]

Looks good.

[MLBowhunting]

Ok where is our share 

[iRem]

I think we all need to go over for a taste test!! Looks good!

[TimberCutter]

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.