Pepperoni

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
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.
 

Latest posts

Back
Top Bottom