"BGKYSMOKER" Style pepperoni!

[smokerjim]

Bgkysmoker posted a pepperoni recipe a few weeks ago figured I would give it shot with deer meat, 4lb deer, 1lb fat. This stuff turned out pretty darn good. Will be doing it again.

 

[chopsaw]

Nice Jim . Keep 'em coming . What's next ?
If you have some pink paper , wrap a section up and let it hang out in the fridge for a week .

 

[DRKsmoking]

Looks great Jim, I like pepperoni
Did you add beef or pork fat.

David

 

[DRKsmoking]

If you have some pink paper , wrap a section up and let it hang out in the fridge for a week .

What will this do Rich, When i buy my pepperoni from the butcher I go to , it is wrapper in their
pink meat paper, so so is everything they sell fresh that is not vac sealed

David

 

[indaswamp]

Nice looking pepperoni!

 

[smokerjim]

Nice Jim . Keep 'em coming . What's next ?
If you have some pink paper , wrap a section up and let it hang out in the fridge for a week .

Thank you Rich, what will the paper do? Not sure what I'll do next, will have to check my very long bucket list.

 

[smokerjim]

Looks great Jim, I like pepperoni
Did you add beef or pork fat.

David

Thanks David, I used beef fat

 

[smokerjim]

Nice looking pepperoni!

Thank you sir,

 

[chopsaw]

What will this do Rich,

what will the paper do?

I don't want to slop up your thread Jim . Wrapping in the paper allows it to further dry . You can use a paper bag too . This is some I did awhile back .
Out of the smoker and cooled .

Further dried wrapped in pink paper . About a week or more .


I do the same with SS and stix .

 

[BGKYSmoker]

How's the taste test?

 

[smokerjim]

How's the taste test?

Taste really good, my wife even liked it the only thing she asked to do different next is maybe add some cheese to make pepperoni and cheese which is no problem.

 

[smokerjim]

I don't want to slop up your thread Jim . Wrapping in the paper allows it to further dry . You can use a paper bag too . This is some I did awhile back .
Out of the smoker and cooled .
View attachment 681093
Further dried wrapped in pink paper . About a week or more .
View attachment 681094

I do the same with SS and stix .

Thanks Rich, unfortunately I already froze most of it do you think when i thaw it out i could still put in paper for a week before eating, would it still have the same affect.

 

[Timber II]

Looks awesome - learning so much from you dudes, I don’t know when ya have time to hunt tho lol

 

[chopsaw]

thaw it out i could still put in paper for a week before eating, would it still have the same affect.

Yup . I actually do that with SS because it's always to wet for what I like after freezing .
I just suggested doing a section to see if you like the results .
I'm looking for a formula for pepperoni . I want to try Rick's as well , so happy to hear the taste is good .
I grabbed a pork butt yesterday with plans of doing a small batch . I looked for annatto to add to the color , but they were out .
Here's some Bierwurst I did last year .
Next day after smoking . Good as is , I just like to try things .

Same chub wrapped in pink paper and held at 36 degrees . Week or so . I actually store what I'm using in pink paper .

 

[jcam222]

Pepperoni is one of my favorite snacks. Yours looks awesome

 

[hondabbq]

I don't want to slop up your thread Jim . Wrapping in the paper allows it to further dry . You can use a paper bag too . This is some I did awhile back .
Out of the smoker and cooled .
View attachment 681093
Further dried wrapped in pink paper . About a week or more .
View attachment 681094

I do the same with SS and stix .

I have another thread about freezing my pepperoni I made.
I left it out in the fridge in its fibrous casing for 5 days after smoking. Then i stumbled onto this thread. I hope it helps my issues.

 

[smokerjim]

Looks awesome - learning so much from you dudes, I don’t know when ya have time to hunt tho lol

Thanks timber, this was some meat I had left from last year, just cleaning up the freezer for this years, luckily I live in a rural area so I can hunt for a hour or two after work plus a few days off, my problem is finding the time to make stuff out of it.

 

[smokerjim]

Yup . I actually do that with SS because it's always to wet for what I like after freezing .
I just suggested doing a section to see if you like the results .
I'm looking for a formula for pepperoni . I want to try Rick's as well , so happy to hear the taste is good .
I grabbed a pork butt yesterday with plans of doing a small batch . I looked for annatto to add to the color , but they were out .
Here's some Bierwurst I did last year .
Next day after smoking . Good as is , I just like to try things .
View attachment 681111
Same chub wrapped in pink paper and held at 36 degrees . Week or so . I actually store what I'm using in pink paper .
View attachment 681112

Thanks Rich, your bierwurst looks great.

 

[fxsales1959]

Bgkysmoker posted a pepperoni recipe a few weeks ago figured I would give it shot with deer meat, 4lb deer, 1lb fat. This stuff turned out pretty darn good. Will be doing it again.View attachment 681079View attachment 681080

looks good... way beyond me, but really nice.

 

[smokerjim]

looks good... way beyond me, but really nice.

Thanks for the compliment, this was my first shot at pepperoni but not the last, give it a try it's not hard at all.