Since I am a geek working in a building full of geeks, we are having a Pi Day celebration on March 14th. I have decided to make gluten free pizza pie for the event. I am going to make the crusts from either Italian sausage or smoked pepperoni.
The sausage ones will be easy enough, but I'm not exactly sure about the pepperoni though. I just got some TSM Smoked Pepperoni seasoning. Normally this would be stuffed into casings and smoked to, from what I gather, a slightly dryer/firmer consistency than summer sausage. I am going to smash a certain volume of meat between two pie tins to get an even thickness, between 1/4" & 3/8". Then smoke in the pie tins to maintain shape.
How would you go about checking the temperatures along the way? I fear the meat will be two thin to accurately measure the IT. Being much thinner than a stuffed casing, I know it will cook & dry quite a bit quicker, but I don't know how much quicker.
Any help is appreciated.
Don
The sausage ones will be easy enough, but I'm not exactly sure about the pepperoni though. I just got some TSM Smoked Pepperoni seasoning. Normally this would be stuffed into casings and smoked to, from what I gather, a slightly dryer/firmer consistency than summer sausage. I am going to smash a certain volume of meat between two pie tins to get an even thickness, between 1/4" & 3/8". Then smoke in the pie tins to maintain shape.
How would you go about checking the temperatures along the way? I fear the meat will be two thin to accurately measure the IT. Being much thinner than a stuffed casing, I know it will cook & dry quite a bit quicker, but I don't know how much quicker.
Any help is appreciated.
Don