TentHunter
Moderator
The holiday peperoni for the gift packs is done!
Peperoni seasoning mix. The whole house smelled like Fennel after course grinding the seed.
Mixed with 15 lbs of a Ground Pork/Beef mix (8 lbs pork + 7 lbs beef). In the fridge for a minimum 3-day cure & ferment.
Sheep casings for the peperoni snack sticks. Also a 2 lb chub stuffed in a muslin casing.
I using collagen casings this time for the peperoni logs.
I want a light sweet smoke, so lets go with Sugar Maple on the MAK in smoke mode (about 170°).
Same with the Peperoni logs...
I really like how they turned out with the collagen casings. They are edible (although a little tough), or easily peeled.
Oh, you know we tried some!
I've been tweaking this recipe for a few years and think I finally have it dialed in. The family agreed it's the best peperoni we done to date!
Edit: Scooters question below reminded me: After these were cooked & cooled, I allowed them to sit uncovered in my downstairs fridge for three days to continue drying out a bit. The final product is nice and dense with an incredible flavor.
Now, on to the Summer Sausage. More to follow...
Peperoni seasoning mix. The whole house smelled like Fennel after course grinding the seed.
Mixed with 15 lbs of a Ground Pork/Beef mix (8 lbs pork + 7 lbs beef). In the fridge for a minimum 3-day cure & ferment.
Sheep casings for the peperoni snack sticks. Also a 2 lb chub stuffed in a muslin casing.
I using collagen casings this time for the peperoni logs.
I want a light sweet smoke, so lets go with Sugar Maple on the MAK in smoke mode (about 170°).
Same with the Peperoni logs...
I really like how they turned out with the collagen casings. They are edible (although a little tough), or easily peeled.
Oh, you know we tried some!
I've been tweaking this recipe for a few years and think I finally have it dialed in. The family agreed it's the best peperoni we done to date!
Edit: Scooters question below reminded me: After these were cooked & cooled, I allowed them to sit uncovered in my downstairs fridge for three days to continue drying out a bit. The final product is nice and dense with an incredible flavor.
Now, on to the Summer Sausage. More to follow...
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