Easy cooked pepperoni

Discussion in 'Sausage' started by crankybuzzard, Dec 14, 2015.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I made a little cooked pepperoni on Saturday, and cooked it on Sunday. Yep, cooked, not smoked... Wish I had added smoke, but it's still pretty good!

    I followed Len Poli's recipe and it ain't too bad!

    Spices and wine ready

    Stuffed and resting a bit

    I cooked to 152 IT, showered in cold water until the IT was less than 100, and then refrigerated until tonight.

    Tonight, I took one of the chubs out, cut off a chunk, and sliced it up for tomorrow at work.

    Pretty good stuff!
     
    c farmer, driedstick, tropics and 2 others like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    From the first photo I figured you were playing some beer pong!

    Looks great! You've been on a sausage roll!
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sausage beer pong! Great idea for the sausage Fest coming in January!


    Sausage roll? This is my time of year! If all goes as planned, I'll make over 400 pounds by March. The ONLY reason I welcome winter is sausage making and cold smoking!

    Oh, BTW, summer sausage is in the smoker as we speak (post)... :sausage:
     
  4. Nice job CB  I like it.  Did you do them in the oven?       [​IMG]

    Gary
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man that looks great. I have been wanting to make pepperoni.

    Any advice?
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    No sir, did them in my homemade electric vertical using my Auber controller. I love this thing!



    Follow Poli's recipe, cook to 152, and chill in cold water... That's all I did. Now, looking back, I'd add some smoke...
     
  7. I wish I had an electric vertical      ----------------      Nice job

    Gary
     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Want to spend a weekend making one? Easy to do.... 1500 watt element and an 1800 watt Auber controller.... We'll need a box of some sort though.... :biggrin:
     
  9. Sounds good,  maybe  after the first of the year

    Gary
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CB, They look awesome !!![​IMG]
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good CB

    Richie

    [​IMG]
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Holy sausage man!! you have been cranking them out,, I need to get rolling,,,damn work LOL 

    No full smoker for you on this one [​IMG]

    Still looking good,,,,So what did the netting do?? Was it tight enough to leave a mark on the casing?? Great shot of them hanging

    DS
     
     
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It's that time of year!  As soon as the leaves start falling, my smoker seldom cools down.  Love making sausages, and we give a LOT out for Christmas.  

    The netting was used only for differentiating the pepperoni from the summer sausage this time.  Same casings can get confusing.  So, if you look in the frig, you'll see netted casing and non...  I made SS the same day.  It doesn't leave a mark on the casing at all since I stuff them TIGHT. 

    Netting is also handy when I don't trust the factory string attached to the large fibrous casings.  A couple of years ago, I lost 2 large chubs when the string came loose from the casing.

    I also sometimes use netting on smaller chubs that I'm giving to someone.  Kind of makes for a wow factor.
     
  14. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Nice looking pepperoni CB. Love that stuff. Been looking at doing a build myself. What kind of heating element did you use, and where did you get it?
     
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I used a 1500 watt element from Brinkmann that I bought on Amazon. To control the heat, I use an Auber 1500GPH 1800w. The cabinet is a stainless telecom box. I painted it since the powder coat was an ugly brown. I insulated the box with 2" ceramic wool on the 3 sides and 1" on the door. I'm in the process of reworking the exterior.

     
  16. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Cool, thanks. I have a 1503CPH controller that is good for 1800w as well. Looking to build a cabinet that can hold more sausage.
     

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