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Old 04-22-2006, 01:22 PM   #1
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Location: West Seneca NY
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Pepperoni

Swine a Roni (pepperoni)
10 Lbs Lean Pork/ Beef
2 tsp Insta Cure 2
6 Tbls Salt (I use 4 non-iodize and 2 seasoned salt)
2 Cups Water
2 Tbls Dextrose
1 Cup Soy Protein
1 1/2 hrs 1 Tbls Ground Mustard Seeds
1 tsp Hot Paprika 2 tsp Sweet Paprika
5 tsp Anise Seed
1 Tbls Ground Black Pepper
1 tsp Granulated Onion Powder 1 tsp Granulated Garlic
1/2 tsp Fennel Seeds1
3/4 Cups of Fermento
3 Tbls Corn Syrup Solids
1 /2 tsp Ground Allspice
1 Tbl Cayenne Pepper
Smoke cycle 125;165
Meat temp 145

You can make the Pepperoni more or less spicy by +/- Amounts of Cayenne Pepper, Hot Paprika or adding Dried Hot Peppers. It takes about 8hrs to cook the pepperoni . I don’t typically add smoke but you could if you liked.

Direction for smoking:
Place Pepperoni in Smokehouse at 125 deg with Damper wide open. Hold until the casings are dry to the touch about 1 hr.
When the casings are dry close the damper to 1/4 and raise the temp to 165 deg. Hold until the internal temp is 145. About 6-8 hrs.
Remove from smokehouse and shower with cold water until the internal meat temp drops to 100 deg.
Bloom for 2 hrs of place in drying room . The drying room should have an humidity of 70-80% and a temp of 40-50 deg Remove when the moisture is 30% of weight .T his pepperoni can be eaten at anytime but it is best when allowed to dry for about 3 weeks. I use natural hog casings for my pep.
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