sam3
is Blowin Smoke!
- Joined
- Jan 15, 2014
- Location
- Byram Twp., NJ
Nothing beats homemade Pepperoni on Pizza.
And I am completely out of Pepperoni. :heh:
This recipe I used. It's a Len Poli recipe with some modifications.
2 lbs 80/20 ground beef
3 lbs Ground pork
1 tsp cure #1
5 tsp salt
1 TBS Sugar
1 tsp dry mustard
4 TBS paprika
2 tsp garlic powder
3 tsp anise seed crushed
2 tsp black Pepper
2 tsp crushed Red Pepper
1 TBS Hot Pepper Blend (Given to me by a friend) OR use Cayenne Pepper
2 tsp Fennel roasted and crushed
1/2 cup Fermento
1/2 cup water
Mixed this up well and stuffed into Fiberous casings.
I ran out of time, so I tucked these away overnight in the refrig.
Next morning, fired up the Bradley smoker.
I went with 3hrs of Apple smoke with these. After I reached an IT of 153, I let them cool in the basement. Then overnight in the refrig to firm up.
Next day.
The heat is right on the money!
Thanks for looking.
And I am completely out of Pepperoni. :heh:
This recipe I used. It's a Len Poli recipe with some modifications.
2 lbs 80/20 ground beef
3 lbs Ground pork
1 tsp cure #1
5 tsp salt
1 TBS Sugar
1 tsp dry mustard
4 TBS paprika
2 tsp garlic powder
3 tsp anise seed crushed
2 tsp black Pepper
2 tsp crushed Red Pepper
1 TBS Hot Pepper Blend (Given to me by a friend) OR use Cayenne Pepper
2 tsp Fennel roasted and crushed
1/2 cup Fermento
1/2 cup water
Mixed this up well and stuffed into Fiberous casings.
I ran out of time, so I tucked these away overnight in the refrig.
Next morning, fired up the Bradley smoker.
I went with 3hrs of Apple smoke with these. After I reached an IT of 153, I let them cool in the basement. Then overnight in the refrig to firm up.
Next day.
The heat is right on the money!
Thanks for looking.
