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Old 12-16-2010, 07:19 PM   #21
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Originally Posted by cheezydemon3 View Post
I don't know anything bad about nitrates (except that it causes migraines in someone I know), I would just rather not have to buy tham and use them.

1700's italians probably didn't have them, right?
Wrong. Saltpeter has been used in preserving meat for centuries.
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Old 12-16-2010, 07:53 PM   #22
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The Spanish unique identifier is the smoked paprika.
Mexican is also a fresh sausage where spanish is cured and dried.

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I got costco's chorizo last week.

Delicious, but MAN!! Is it FUNKY!!!

is that typical of chorizo?

I know mortadello or some italian sausages are supposed to be funky, but MAN. Almost too much funk.
What kind of chorizo? Mexican or Spanish?
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Old 12-16-2010, 08:50 PM   #23
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Do you crush the mustard seed, or just add it whole? Seems it might be a bit chewy or not as flavorful whole.
I often use ground mustard at work, as I always stock it.

Home I use whole, just cracked lightly (few spins in the grinder with the peppercorns).

Adds texture, visual appeal and flavor.

Try it swapping the spices for jerk style spices as well (allspice, thyme, maybe ginger) Then it is almost a jerky jerk.
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Old 12-16-2010, 09:25 PM   #24
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Thanks Mike, it's weird to be back in the newb seat again. I have all these beginner questions running around my brain. I've got to find a site that I can search for answers, is there a BBQTalk? I've already got it (sadly with whole mustard seeds) chillin in the fridge. The 'refrigeration rest' is from 1 to 3 days. Does it do anything but firm up the meat for cooking?

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Old 12-16-2010, 09:30 PM   #25
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There are a ton of great forums for bbq and they might have a small section or a little discussion about sausage but it is pretty limited. I have yet to find a good sausage forum. Wait, that didn't sound right.

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Old 12-16-2010, 09:30 PM   #26
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I'm making this as a 2nd item next time I light up the smoker
ditto. I think once the foodsaver comes I'll hit up double pack of shoulders again and do 1 plus these.
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Old 12-16-2010, 09:34 PM   #27
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Wrong. Saltpeter has been used in preserving meat for centuries.
Thanks for the info!

Hadn't heard of that one, google here I come.
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Old 12-16-2010, 10:26 PM   #28
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I've already got it (sadly with whole mustard seeds) chillin in the fridge. The 'refrigeration rest' is from 1 to 3 days. Does it do anything but firm up the meat for cooking?
The flavor permeates through the meat. I have never gone over 24 hours, so I am not sure. I would go 48 with whole mustard to let them soften




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is there a BBQTalk?
I agree with the above. There are many. I am occasionally on smokingmeatforums, but I am not very active. I do so much cooking, that my interests have not found a forum to match. There are few forums like HBT in terms of sheer volume of discussion and community, IMO. I guess I can only look at so many "q-views"!

Oh, there is a bbqtalk.com, but it gets very limited traffic.
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Old 12-22-2010, 12:47 AM   #29
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Thanks to chefmike for the recipe. Here's a picture of some pepperoni on a few pies I made for the family tonight.


front is pepperoni/chicken/bacon with some buffalo sauce in the pizza sauce, back left is chicken/bacon, again, with buffalo sauce in the pizza sauce, and back right is pepperoni and bacon, straight up.

I would have shared pictures of the other two pepperoni sticks sliced and served with crackers and cheeses for Christmas parties, but they were gone before I could retrieve my camera.

This pepperoni recipe is going to be a staple in the Jass household.

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Old 01-01-2011, 07:22 PM   #30
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My pepperoni came out delicious. It's nice to know with 95% lean meat and what fat rendered out during the cooking, it's a low fat treat. Thanks for the recipe. My only complaint would be the color. It definitely came out too brown. I bought this INSTACURE #1. Will using it make the pepperoni color more like store bought?

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