E EvilSwine Got Wood. Joined Jul 18, 2014 Messages 46 Reaction score 14 Points 0 Location Raleigh, NC Aug 12, 2014 #21 I gotta try my hand at this. Maybe talk my dad into making his own pepperoni for his pizza place he's opening in a few months.
I gotta try my hand at this. Maybe talk my dad into making his own pepperoni for his pizza place he's opening in a few months.
M Mr.OiSat is one Smokin' Farker Joined Jul 16, 2014 Messages 820 Reaction score 1,823 Points 0 Location Black Forest , Germany Aug 12, 2014 #22 sam3 said: 130 to start. bump 10 degrees every hour until 170. Hold at 170 until finished. Click to expand... I definitely have to try this, his do you recognize whereby they re finished?
sam3 said: 130 to start. bump 10 degrees every hour until 170. Hold at 170 until finished. Click to expand... I definitely have to try this, his do you recognize whereby they re finished?
S seaham358 Knows what a fatty is. Joined Aug 7, 2014 Messages 123 Reaction score 29 Points 0 Location Poughkeepsie, NY Aug 12, 2014 #23 Nice roni... I love pepperoni . going to have to try your recipe..
M Mr.OiSat is one Smokin' Farker Joined Jul 16, 2014 Messages 820 Reaction score 1,823 Points 0 Location Black Forest , Germany Aug 13, 2014 #24 Mr.OiSat said: I definitely have to try this, his do you recognize whereby they re finished? Click to expand... Autocorrect decided to day whereby, I wanted to say when
Mr.OiSat said: I definitely have to try this, his do you recognize whereby they re finished? Click to expand... Autocorrect decided to day whereby, I wanted to say when
S sam3 is Blowin Smoke! Joined Jan 15, 2014 Messages 1,138 Reaction score 1,564 Points 0 Age 59 Location Byram Twp., NJ Aug 13, 2014 #25 Mr.OiSat said: Autocorrect decided to day whereby, I wanted to say when Click to expand... I use a Maverick 732 to monitor the temps. A 5lb batch usually takes between 6-7hrs to reach 153 ish, depending on the outside temp/wind, etc.
Mr.OiSat said: Autocorrect decided to day whereby, I wanted to say when Click to expand... I use a Maverick 732 to monitor the temps. A 5lb batch usually takes between 6-7hrs to reach 153 ish, depending on the outside temp/wind, etc.
S Slim Jim Is lookin for wood to cook with. Joined Jul 22, 2013 Messages 36 Reaction score 8 Points 0 Location NE PA Aug 13, 2014 #26 That's impressive roni. That's on my bucket list. the closest thin I make to that it venison bacon.
