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Community => Butchering, Cooking, Recipes => Topic started by: TimberCutter on March 04, 2013, 05:12:02 PM

Title: pepperoni
Post by: TimberCutter 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.
Title: Re: pepperoni
Post by: TimberCutter on March 05, 2013, 08:08:43 AM: can't get pics. to work.
Title: Re: pepperoni
Post by: TimberCutter on March 05, 2013, 06:29:24 PM: Hope it works this time.
Title: Re: pepperoni
Post by: Echomules on March 05, 2013, 06:35:03 PM: Very nice, looks tasty!!! :drool:
Title: Re: pepperoni
Post by: TimberCutter on March 05, 2013, 06:37:25 PM: One more, it's done.
Title: pepperoni
Post by: sirmissalot on March 05, 2013, 06:45:52 PM: How come I can't get mine to look all wrinkled like yours, it looks awesome
Title: Re: pepperoni
Post by: TimberCutter 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.
Title: Re: pepperoni
Post by: sirfunkeybut 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

Quote from: sirmissalot on March 05, 2013, 06:45:52 PM
How come I can't get mine to look all wrinkled like yours, it looks awesome
Title: pepperoni
Post by: sirmissalot 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?
Title: Re: pepperoni
Post by: Camo Queen on March 06, 2013, 02:19:21 PM: Quote from: sirmissalot 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?

"sexy" pepperoni... lmao :chuckle:
Title: Re: pepperoni
Post by: MoleyMolson 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?
Title: Re: pepperoni
Post by: carpsniperg2 on March 08, 2013, 02:17:42 PM: Looks good.
Title: Re: pepperoni
Post by: MLBowhunting on March 08, 2013, 02:22:06 PM: Ok where is our share :tup:
Title: pepperoni
Post by: iRem on March 08, 2013, 02:23:45 PM: I think we all need to go over for a taste test!! Looks good!
Title: Re: pepperoni
Post by: TimberCutter 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.
Title: Re: pepperoni
Post by: fishhuntconsume on March 09, 2013, 10:50:09 AM: i was having similar results with the casings staying firm... i had to leave them in longer. turned out great. even using the snakin stick style casings.