Pepperoni

Discussion in 'Sausage' started by deejaydebi, Feb 18, 2007.

  1. deejaydebi

    deejaydebi Smoking Guru

    I found another pepperoni recipe in my card file box tonight.

    It smells more like Mama's pepperoni. Now I'm wondering where I got the last recipe from? Oh well I just ground and mixed up 12 pounds of pepperoni meat I'll stuff it later - 4am I'm beat! I'll grab some pictures later.

    Cooked Pepperoni
    6 lbs fatty pork
    6 lbs lean beef
    10 teaspoons kosher salt
    2 teaspoons prague powder #1
    mix meat, salt and cure until sticky
    ------------------------------------------
    Grind spices to a fine powder
    1/2 cup powdered milk
    4 tablespoons corn sugar
    6 teaspoons Hot paprika
    1 teaspoons mustard seeds
    8 teaspoons anise seeds
    10 teaspoons cayenne peper
    3 teaspoons garlic powder
    2 teaspoons fennel seeds
    2 tablespoons red wine (optional)

    Use 1-1/2" casings
    ----------------------------
    Cook in the oven at 185o - 190o internal temperature of 150o (about 3 hours). cool
    -----------------------------
    Dip pepperoni in boiling water for 20 seconds to shrink casings, remove and allow to cool to room temperature. Refridgerate at least 2 hours before eatting or smoking! Do not smoke before it is baked and chilled or it sucks the smoke like reminants from yesterdays house fire!

    Refrigerate several hours before use.

    [​IMG]
     
  2. deejaydebi

    deejaydebi Smoking Guru

    Even tastes right hot! In two weeks this will taste like aged pepperoni
    [​IMG]
     
  3. smoked

    smoked Master of the Pit OTBS Member

    I'm gonna give this one a try....it sounds like it would be good with some homemade mozzoralla cheese [​IMG]
     
  4. deejaydebi

    deejaydebi Smoking Guru

    This is not a dried pepperoni so don't hang it. Just put it in the fridge or freezer. I didn't use Prague #2.

    It's great for pizza or Lasagna!
     
  5. In your recipe posted above you say to:
     
  6. deejaydebi

    deejaydebi Smoking Guru

    Whoa!

    Good catch SmokeEater I edited the post. You can only hang sausage to dry if you use Prague #2. I probably shouldn't try typing after 24 hours without sleep.

    I used Prague #1 in this recipe because I wanted it some pepperoni ASAP for pizza. Been dying for a pizza!
     
  7. deejaydebi

    deejaydebi Smoking Guru

    I wonder how a pizza would be smoked?
     
  8. smoked

    smoked Master of the Pit OTBS Member

    it probably would not work out well......grilling a pizza yes, but for the smoke bit....I think I'd stick to using smoked mozzarella on it......
     
  9. deejaydebi

    deejaydebi Smoking Guru

    Maybe grill with a bit of smoke at the end?
     
  10. smoked

    smoked Master of the Pit OTBS Member

    it's possible....anything is worth at least a try!!!!!! gonna make some of this pepperoni after work if time allows today....
     
  11. deejaydebi

    deejaydebi Smoking Guru

    This is good trying to smoke a few to compare as we speak.
     
  12. smoke on the water

    smoke on the water Fire Starter

    Debi,
    If you wanted to hang pepperoni would you just substitute prague #2 for #1.
     
  13. smoked

    smoked Master of the Pit OTBS Member

    I've got 6 pounds of this mix just waiting to be stuffed tomorrow......hope it's good....it smells good!!!!!!!
     
  14. smoke on the water

    smoke on the water Fire Starter

    Smoked, let us know how they turn out. Don't forget the pics.
     
  15. deejaydebi

    deejaydebi Smoking Guru

    Smoked -

    I smoked a few sticks with supper. It doesn't taste like beef stick. It did get hotter though. yummy.


    [​IMG]
     
  16. smoked

    smoked Master of the Pit OTBS Member

    I've got all 6 pounds in the smoker now....got a late start......also smoking two of the balls of mozz left for 1/2 hour and see how it turns out also.....might as well kill two birds with one stone [​IMG]
     
  17. smoked

    smoked Master of the Pit OTBS Member

    houston...we have a problem.....

    and with that, I must say I ended up with six pounds of waste....didn't turn out....and that brings me to at least one question....as you know I have not used prague powder in the past, this was basically the first go round and I followed your recipe to a tee (well it was halved), and with that you end up using 1 tsp prague for 6 pounds (or in your recipe, 2 tsp for 12 pounds) and I noticed on the prague package that it says 1 tsp per 5 pounds.......so I'm thinking the number one problem was that there was not enough cure at all......and I did seem to notice that when mixing the meat never seemed to get as tacky as I am used to.......[​IMG]

    on a brighter note, I ordered that 5 pound stuffer from grizzley tonight.....decided at that price it was a must have, especially since you say you use yours as a cheese press as well [​IMG]
     
  18. porkn

    porkn Newbie

    I have grilled frozen tombstones before and had a little smoke going while they were on the grill and I thought they turned out really good
     
  19. deejaydebi

    deejaydebi Smoking Guru

    Note: 11 lbs of meat ... maybe 1 1/4 teaspoons of prague #1

    Also cook it first, chill it then smoke it. It seems to make a difference. I don't know why. It gets like greasy if you smoke it first.

    porkn

    Thanks I'll try that!
     
  20. smoked

    smoked Master of the Pit OTBS Member

    I've got batch 2 in the fridge, I made it 3 lbs pork 2 lbs beef......still thinking of adding a tad of encap citric acid as well......
     

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