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smoked with chips made from jack daniels barrels and a few hickory chunks

They look good!

Scotty
They look great.
Can you post the recipe/method please. I'm looking for a recipe.
Thanks
Phil

wheels wrote:Scotty
They look great.
Can you post the recipe/method please. I'm looking for a recipe.
Thanks
Phil

5 lbs ground Pork I use a butt. Never trimmed either.
1 lb pork fat
5 lbs ground Beef
14 teaspoons Sea Salt or Kosher Salt
2 teaspoons Prague Powder #1

1 teaspoon Mustard seeds or a bit less than 1 teaspoon powder
8 teaspoons Anise seeds
4 teaspoons Fennel seeds
Grind mustard, anise and fennel into to a fine powder
Mix powdered spices with the additional items listed below
1/4 cup Powdered Milk
*1/4 cup buttermilk solids
3 teaspoons minced Garlic Powder
4 tablespoons Corn Sugar
8 teaspoons Ruby Red Paprika
8 teaspoons Cayenne Pepper
3 teaspoon Citric Acid
optional: 2 tablespoons of Red Wine

1 teaspoon Allspice
1 teaspoon crushed red pepper

Grind meat and fat through 3/16" plate

Mix all dry ingredients well. Mix thoroughly into the meat and fat. (((do it right))))
DONT RUSH IT LIKE THE YANKS DO LOL LOL
Stuff into 30 - 38 mm hog casings for pepperoni or 21 mm casings for Snack Sticks.
If you find air bubbles poke pin holes into casing to remove air pockets.
I use only natural casings
Bake or smoke at 185� - 190� until an internal temperature of 150� is reached, this should take about 3 hours.

Use an internal measuring thermometer so you dont dry the prouduct out

If you choose to smoke pepperoni do so only after it is has been cooked and cooled!
You should refrigerate for at least two hours before eating.(( EATING SO SOON NOT RECOMENDED THOUGH))
For best flavor let sit uncovered in refrigerator uncovered for several days before eating/SMOKING.
The key to good pepperoni is salt and fat! Yes I said fat. Make sure it is not to lean or it will
come out dry These proportions are perfect.

Dont eat it before at least 10 days in the refer.

If you let it rest in the refer for a few days then smoke it it wil be best.

Use a sausage stuffer if possible. A grinder used for stuffing casings could mush the mixture and ruin the result.



*If you don�t have buttermilk solids use cultured buttermilk.

Many thanks Scotty - that looks just what I'm after.
Phil

Nice job Scotty that looks great...I can't wait for it to get cool so I can do some more dry cured pep.