Custom Baits - Forum
Fishing News and Reports => Fish and Wild Game Recipes => Topic started by: ctom on 03/25/18 10:08 UTC
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I ordered a new spice mix and whipped up another batch of pepperoni yesterday. I was shooting for 20 pounds but came up a hair short on pork so 8 1/2 sticks is all I got. The sticks are 2 pounds each. I was able to get the grinding, stuffing and oven heating done in a day this time. I didn't do picks this time since they look just like the last batch.
I didn't have any trouble getting the last batch used up what with all the hungry kids and their families. The new spice blend Used in making these is a world ahead of the other used last fall. Just working the meat in the grinder and stuffer had me smelling like anise and the red from paprika made a super nice looking meat product. I cooked the meat plugs from the grinder and stuffer into patties while I washed things up and man what a flavor this has. I think I've found my pet for pepperoni now. I used the same casings and like the size of the meat when sliced for pizza.
Two, maybe three weeks of dry time now before we get too warm and I'll be enjoying this new stuff. We're supposed to be in the mid 40's all week this up-coming week which is prime time temperature for drying this stuff. Hopefully we'll stay on the slightly cooler side for a couple weeks after that but I can always dry it in the fridge if we get hot.
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Someone wanted a picture so I'll toss it up here too.
(https://i.imgur.com/iVXCzX1.jpg)
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Is that the new do-it sausage mold that was rumored to be in the works?
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G2L, that mold is already available.
That's the body of the 14" RTW.
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Man ctom those sure look yummy :D
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All wrapped up. Done with sausage for the summer now.
(https://i.imgur.com/mFkNKgz.jpg)
This batch has exceptionally good flavor. I'll be ordering this spice blend for next winter's goodies again and getting an extra 25 pound batch worth to do some snack sticks slightly larger than the traditional ones using some venison instead of beef. I'll add some red pepper flakes for heat and some encapsulated citric acid for tang. Give them a light smoke and finish them in the oven, then dry them for a couple weeks and I'll be dining in style!
As for tis sausage....its going to make some delicious pizza. The stick ends I pulled the meat out of and bagged it up for snacking.....pepperoni snuff. Actually I've been digging into that since daylight. What a great breakfast snack.
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Tom, You should start an online meat store!! I'll be your first customer.
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I’d be the second if his meat abilities are anything like his wine making we’d be in heaven.
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YUMMY!!!
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WOW!
Salivation is happening as I read and view the PIC's
What wood are you using ?
billygee
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ctom
Gave my try on venison hotdogs few years back used
apple wood in my smoker it had turned out OK,
liked the Hickory for overall use on fish, and meats.
billygee
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No smoke at all on the pepperoni. Stuffed, heated in the oven to 155 degrees....slooooowly, then hung in the garage to dry for a couple, three weeks.
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That does look good