www.sausagemaking.org

Smoked Hot Pepperoni

I modelled this on Vermont Smoke and Cure's product which is a fermented and dry cured product with some heat. I both cold smoked it and used smoked paprika. Pizza trial coming up soon.


Beef + fat (~ 50/50). 500 g
Back fat 200 g
Pork shoulder (lean) 1300 g

Salt 42 g
Cure # 2 5 g
Dextrose 4 g
Sugar 6 g
Aniseed 5 g
Hot smoked paprika 10 g (La Vera Pimenton)
Mild smoked paprika 10 g
Cayenne 4 g
Black pepper 6 g
Red pepper flake 4 g
F-LC 0.46 g

Ground once through course plate, mixed with seasonings and stuffed into 40 mm hog casings (4 sticks).
Cold smoked overnight while fermenting (about 72F).
pH = 5.4 at 20 hrs.
pH = 4.85 at 44 hrs.

8/7 1868 g
8/14 1653 g 11.5 % 44F/80%
8/21 1487 g 20.4 % 45F/89%
8/28 1304 g 30.2 %
9/5 1148 g. 38.6 %

That's picture perfect Paul!
Nice work. Dan

Thanks Dan. Here's the pizza test: nice level of spice, slight cupping, grease in a good way.

Paul,

This looks great, not at all like the ones I made from Len Poli's recipe. Another for my list of recipes.

Phil

Paul - love the look of the sausage and the pizza - Thanks - Philip

Looks great. Do you deliver or is it for carryout only?

Does anything say Merry Christmas quite like spicy pepperoni?

Merry Christmas Paul

Phil

Try this:

http://www.seriouseats.com/recipes/2014 ... preme.html

janejskelton wrote:

NCPaul wrote:Thanks Dan. Here's the pizza test: nice level of spice, slight cupping, grease in a good way.

Woww!! that's great.looking amazing.I always try to make some tasty pizza but I cant...my husband like to eat pizza but he doesn't like mine.your pizza is looking so yummy.I wanna try this for my husband.I think he will like this .can you share this recipe?

Jane look at this thread on Paul's Detroit style pizza for recipes and mouth watering photos:
viewtopic.php?f=12&t=12324&hilit=detroit+pizza

This years batch came out well. Pizza test Friday.

Hi NCPaul - These are looking fantastic. I
n your post you mention " This years batch came out well. Pizza test Friday."
This suggests you make a supply of these and store these for selected use.
Can I please ask if that is the case how do you long term store ?
Sliced, unsliced, casing on, casing off.
Many thanks in advance
Spudie Oz

So Paul, How was the pizza? The pepperoni looks great as usual.

Pizza was delish, this is a Chicago thin crust pizza.



I strip off the casing, slice them and vacuum pack in small packs of 12. Some I keep in the fridge and the bulk I freeze. When the packs in the fridge run low, I move some from the freezer. A batch of pepperoni will last me most of a year this way (I usually have lots of other things to add to pizzas). I find that I can make homemade pepperoni at a higher percentage lean meat and like the way it cooks on pizza better. I don't know what the quality of pepperoni is like in Oz, but it is often dreadful here to me.

Many thanks for your reply.
Long term storage the way you describe is the best for sure, not that I'm expert enough to really comment but I have done the same with cured small dia links recently.
Interesting your comment as to quality of SBS (shop bought shite) here in the West of Oz, there has been a better range available over recent years but sadly the quality is still the same,,,, terrible.
I rarely purchase SBS now days as I'm forcing myself to make my own. Getting there - but still not to the level where I can post a pic with method here. With your help (Team) I'm getting there. New Curing Chamber is just about ready - but retirement life is getting in the way at moment.
rgds Spudie Oz