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Offline Sammconn

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Pepperoni
« on: May 15, 2020, 11:24:21 AM »
So a couple days ago I made what will turn out to be a great idea but in the short term is going to be awful. I mixed up 52.5 pounds of pepperoni.
Now we all enjoy the pepperoni sticks by the bagful, but a giant PITA to make.

Here is the 30 odd pounds of moose meat ground and ready to mix.



The pork is from Costco about 20 pounds in three chubs.


« Last Edit: May 15, 2020, 11:27:12 AM by Sammconn »
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Quote from: TexasRedNeck on August 18, 2015, 10:47:31 PM
I just don't want to wind up missing a digit or limb.  I can sometimes get in a hurry to get results.
Sam

Offline Sammconn

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Re: Pepperoni
« Reply #1 on: May 15, 2020, 11:30:00 AM »
Next up split evenly to blend.
I use my grinder to blend.
Twice through and done. May be one extra trip, but it passes for lean ground beef when it comes out.





And 52 pounds ready for spices.


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Quote from: TexasRedNeck on August 18, 2015, 10:47:31 PM
I just don't want to wind up missing a digit or limb.  I can sometimes get in a hurry to get results.
Sam

Offline Sammconn

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Pepperoni
« Reply #2 on: May 15, 2020, 11:35:31 AM »
I don’t buy the pre-made sausage mixes. Far too much crap in them that is not needed. To each their own as they are convenient.

I mix my own spice from bulk spice tubs.
I cure with a picklecure and coarse salt blend.
There is science behind the ratios but the math works out to 1 part picklecure to six parts coarse salt.





Here are my tried and true recipes.




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« Last Edit: May 15, 2020, 11:36:20 AM by Sammconn »
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Quote from: TexasRedNeck on August 18, 2015, 10:47:31 PM
I just don't want to wind up missing a digit or limb.  I can sometimes get in a hurry to get results.
Sam

Offline Sammconn

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Re: Pepperoni
« Reply #3 on: May 15, 2020, 11:39:17 AM »
The whole lot is now curing in the fridge.
My method is a three day cold cure.
Passed down to me from those it was passed down to.

Boy oh boy does my fridge smell good.




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Quote from: TexasRedNeck on August 18, 2015, 10:47:31 PM
I just don't want to wind up missing a digit or limb.  I can sometimes get in a hurry to get results.
Sam

Offline Sammconn

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Re: Pepperoni
« Reply #4 on: May 15, 2020, 11:39:55 AM »
Tomorrow brings the stuffing and smoking.
Will be a long day.


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Quote from: TexasRedNeck on August 18, 2015, 10:47:31 PM
I just don't want to wind up missing a digit or limb.  I can sometimes get in a hurry to get results.
Sam

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Re: Pepperoni
« Reply #5 on: May 15, 2020, 12:14:13 PM »
Quote from: Sammconn on May 15, 2020, 11:39:55 AM
Tomorrow brings the stuffing and smoking.
Will be a long day.


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Oh yes, a long day but well worth the long day when you start munching on it.
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Offline Bigdave_185

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Re: Pepperoni
« Reply #6 on: May 15, 2020, 12:14:22 PM »
Sounds good.    I love it!


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Offline KensAuto

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Re: Pepperoni
« Reply #7 on: May 15, 2020, 01:03:26 PM »
Awesome Sam!
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Offline Sammconn

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Pepperoni
« Reply #8 on: May 16, 2020, 03:20:40 PM »
So I stuffed everything and it’s in the smoker as of 10:00 this morning.






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« Last Edit: May 16, 2020, 03:21:38 PM by Sammconn »
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Quote from: TexasRedNeck on August 18, 2015, 10:47:31 PM
I just don't want to wind up missing a digit or limb.  I can sometimes get in a hurry to get results.
Sam

Offline oklawall

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Re: Pepperoni
« Reply #9 on: May 16, 2020, 07:33:25 PM »
Boy that looks good
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Offline Sammconn

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Re: Pepperoni
« Reply #10 on: May 16, 2020, 08:35:34 PM »
So all done at 17:00.
It’s tasty.


 
I finish all my sausages in a boiling water bath.
 Pull out of smoker at about 140*.
Cook in boiling after to 160*.




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Quote from: TexasRedNeck on August 18, 2015, 10:47:31 PM
I just don't want to wind up missing a digit or limb.  I can sometimes get in a hurry to get results.
Sam

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Re: Pepperoni
« Reply #11 on: May 17, 2020, 12:29:57 AM »
Never heard anyone doing that before.
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Offline Bigdave_185

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Re: Pepperoni
« Reply #12 on: May 17, 2020, 11:05:22 AM »
Where are you going to store all of this at?  My boys would be found with empty wrappers and the meats gone


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Offline KensAuto

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Re: Pepperoni
« Reply #13 on: May 17, 2020, 01:14:35 PM »
Quote from: Bigdave_185 on May 17, 2020, 11:05:22 AM
Where are you going to store all of this at?  My boys would be found with empty wrappers and the meats gone


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How dare you blame your kids for something you would be found guilty of! 
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Offline Bigdave_185

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Re: Pepperoni
« Reply #14 on: May 17, 2020, 04:59:12 PM »
I have plenty of self control proof being the whisky bottle I left half full last night instead of finished


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