Smoked Hot Pepperoni

Recipes for all sausages

Smoked Hot Pepperoni

Postby NCPaul » Fri Sep 09, 2016 11:37 am

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. :D


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 %
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Re: Smoked Hot Pepperoni

Postby DanMcG » Sun Sep 11, 2016 8:45 am

That's picture perfect Paul!
Nice work. Dan
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Re: Smoked Hot Pepperoni

Postby NCPaul » Sun Sep 11, 2016 10:21 pm

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

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Re: Smoked Hot Pepperoni

Postby wheels » Sun Sep 11, 2016 10:44 pm

Paul,

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

Phil
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Re: Smoked Hot Pepperoni

Postby Swing Swang » Mon Sep 12, 2016 6:01 am

Paul - love the look of the sausage and the pizza - Thanks - Philip
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Re: Smoked Hot Pepperoni

Postby johngaltsmotor » Fri Sep 16, 2016 5:20 pm

Looks great. Do you deliver or is it for carryout only? :D
Pigs are magical creatures.... they turn vegetables into BACON!!
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