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View Full Version : pepperoni who makes it?


lip_ripper00
02-24-2006, 12:07 AM
I am putting the finishing touches on ... we will call it a smoke cabinet 7'x3'x2' capable of 200 degrees I'm going to try to make pepperoni, I am going to use beef and pork, before I try bear and moose.I am thinking 30% pork 70% beef, at this mixture how much "drippings" can I expect? do I need baffles for grease? Too much pork/beef? any in put would be greatly appreciated. for this I am using a production recipe with all nessary cureing chemicals any input is good thanks Steve
Archive
02-24-2006, 12:44 AM
Dry Cure Pepperoni:
Air dried at around 60'F for 3 weeks.
This is for fibercased W 1 1/2" x L 12".
3lbs pork
1lbs back fat
2lbs beef

No cooking.
Fred
02-24-2006, 10:04 AM
I cheated and got mine done by the Meatman! :oops: :mrgreen: Fred
johnes50
02-24-2006, 10:34 AM
Make sure you get a good adjustable thermostat.

Go to an appliance parts store and ask for a steam table thermostat. It will allow you to adjust the heat from 50F to 200F. Hook it up between your power and your heater. It has a knob to adjust the heat like your home oven. You will not regret the $50-60.00 price.

You don't want your smoker to melt the fat in your sausage or you will have a grainy textured product.
Sikanni Stalker
07-10-2006, 09:15 PM
30% fat may alittle much. I use 15% and it is still nice and moist
cdub
10-01-2006, 03:33 PM
15-20% works nice. Start temp low around 100 for an hour or so with dampers wide open to dry the casing. Then slowly bring temp up to about 170 until meat is 145 then you are done. Shower in cold water to cool off and stop from shrinking. You should not have any drippings this way and the meat and fat stay together.
rocksteady
10-01-2006, 04:47 PM
Post some pics, so we all can maybe build one...
cdub
10-05-2006, 07:31 PM
I made mine fron an old deep freeze. Turned so it was up like a fridge. Installed temp control similar as mentioned to operate the large burner of a double hotplate and used a dimmer on the small burner to control the smoke.Installed 2x2 on the in side with slots in them to hold the dowls i use to coil the sausage on. Also I can put oven racks in to smoke fish. The wiring of the hotplate needs to be taken apart to make it work right(being an electrician helps)