I am about to put Pepperoni in the smoker, they are in casings, large like over stuffed polish sausage. My question is water in the pan or not. I need some input here. Thanks in advance
Interesting. I thought I read somewhere where you have no water in the pan while drying (1 hour), water in the pan while smoking and then pull the pan to let it go until you reach the required IT.
Help??
Thanks Nepas, you saved my butt again. Will post pics later.
Haha!Sam
I have gone both ways at times here with and without. If my friends dont like the casings i wont use water, this way the casing peels easy from the meat. Mostly with sticks using collagen. (some my friends got no toofes) HA
I'm fixing to do some SS and will post pics on how i start