PEPPERONI SAUSAGE RECIPE WANTED
- Thread starter AlK
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ship happens
Well-Known Member
I did a run of pepperoni for the first time not that long ago. I read a bunch, watch a few videos. I didn't really follow a certain recipe as far as seasoning goes, however I used the right amount of cure and got the grind down small enough for snack stick size casings. Really pepperoni is heavy paprika and can make it as spicy as you want with cayenne and red chili flakes, or can definetly experiment on that one with whatever spicy seasoning you want. I think traditionally it's just those 2. Think I added fennel and a little granulated garlic when I did it. Smoked at 165 in the cold weather for about 6 hours. Until I hit 160, then ice bathed them. Came out pretty mint for a first round. I used about 70 percent beef and 30 pork shoulder.
only thing i would have done different is used better casings. I used casings from a snack stick kit that i had from cabelas. I had it so i used the casing from it. They were crap, but the product came out super tasty
I'm sure if you bugged @wolf He could shed alot of light on that if you can peel his head from the smoke pitt lol
Last edited:
wolf
Well-Known Member
As ive said before Len poli has tons of recipes ,
pepperoni is one of the harder things to master, example is what seth just did . no need to cold bath makes casing turn out crap....
Ill tell you how I was taught by my chefs then by the sausage master I trained behind many years ago .
First of make sure you mix you want the mixture is a bit pasty.
Next into smoker on heat till they start to shrivel up and turn color 140 F,(for my smoker about 5 hours) then I smoke for about a hour and half same temp 140 to 155 but this is my smoker as it does a quick and VERY heavy smoke. unlike a lil chief or bradly that for you to decide.
When smoker is done i then transfer into my convection oven at 160 only and door is wedged open about a inch so moisture and a bit of heat can escape bring the product up to temp. 158 to kill any pathogans, then after its all done lay on top of cooling racks this method will give the casing a nice "crunch" just like garage station quality LOL
pics below are on heat then smoke then finished product remeber low and slow if you turn up hotter and try and rush it sometimes you render the fat and now its dog food
pepperoni is one of the harder things to master, example is what seth just did . no need to cold bath makes casing turn out crap....
Ill tell you how I was taught by my chefs then by the sausage master I trained behind many years ago .
First of make sure you mix you want the mixture is a bit pasty.
Next into smoker on heat till they start to shrivel up and turn color 140 F,(for my smoker about 5 hours) then I smoke for about a hour and half same temp 140 to 155 but this is my smoker as it does a quick and VERY heavy smoke. unlike a lil chief or bradly that for you to decide.
When smoker is done i then transfer into my convection oven at 160 only and door is wedged open about a inch so moisture and a bit of heat can escape bring the product up to temp. 158 to kill any pathogans, then after its all done lay on top of cooling racks this method will give the casing a nice "crunch" just like garage station quality LOL
pics below are on heat then smoke then finished product remeber low and slow if you turn up hotter and try and rush it sometimes you render the fat and now its dog food
ship happens
Well-Known Member
Those look wicked Roy. Yeah my casings turn out like leather. I'll try the oven trick next time. No ice bath!As ive said before Len poli has tons of recipes ,
pepperoni is one of the harder things to master, example is what seth just did . no need to cold bath makes casing turn out crap....
Ill tell you how I was taught by my chefs then by the sausage master I trained behind many years ago .
First of make sure you mix you want the mixture is a bit pasty.
Next into smoker on heat till they start to shrivel up and turn color 140 F,(for my smoker about 5 hours) then I smoke for about a hour and half same temp 140 to 155 but this is my smoker as it does a quick and VERY heavy smoke. unlike a lil chief or bradly that for you to decide.
When smoker is done i then transfer into my convection oven at 160 only and door is wedged open about a inch so moisture and a bit of heat can escape bring the product up to temp. 158 to kill any pathogans, then after its all done lay on top of cooling racks this method will give the casing a nice "crunch" just like garage station quality LOL
pics below are on heat then smoke then finished product remeber low and slow if you turn up hotter and try and rush it sometimes you render the fat and now its dog food
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