www.sausagemaking.org

Big Horn Ram · Joined: 29 Jul 2010 Posts: 3 Location: Keswick,Ontario

Hello I just stumbled across your site and thought I would join up
Im Brent from Keswick ,Ont Canada I have been making homemade sausages for about 2 years now and just recently (this spring) got a smoker (Charcoal) and Love it.I have made pepperettes with a mix of beef and pork and a pepperoni binder from the local butcher and then I smoked them .

I just checked with the butcher and he only had enough Binder for his store product so he ordered some for me.But wont be here for a couple of weeks so I was looking for a homemade pepperoni recipe that does'nt require a binder that i could smoke and then refriderate
any help would be appreciated
Thnxs Brent

NCPaul · Joined: 01 Oct 2009 Posts: 259 Location: North Carolina

Welcome to the forum. Very Happy

I don't have an answer about making the pepperoni without a binder, but if I had to guess, I would sub in powdered milk instead and give it a try (you might have to reduce the water as well). Good luck.
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wheels · Posted: Sat Jul 31, 2010 8:21 pm Post subject:

Welcome

Phil
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Big Guy · Posted: Sun Aug 01, 2010 12:34 am Post subject:

Welcome fellow Canuck. I get most of my supplies from "the Sausagemaker" in Buffalo, or Butcher packer in Detroit. For a canadian supplier try Stuffers .com out in BC.
sausage on dude Laughing

Big Horn Ram · Joined: 29 Jul 2010 Posts: 3 Location: Keswick,Ontario

Thanks for the replies, I tried a recipe I found on here with

10 lbs beef/pork mix
2 Tsp curing salt
6 Tbsp salt
1-2 Tbsp cayene
1 Tbsp black pepper
2Tbsp sweet paprika
1 Tsp Grnd fennel seed
5 Tsp Grnd anise seed
1 cup of water

I then smoked it for about 4 hrs at 120 degrees and then for an hour raised the smoker temp up to 150 degrees to dry it out.
They came out awesome
Thanks again Brent