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.