Simple pepperoni - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Simple pepperoni

Reply
 
Thread Tools
Old 12-16-2010, 07:19 PM   #21
flowerysong
 
flowerysong's Avatar
Recipes 
 
Apr 2007
Ann Arbor, MI
Posts: 286
Liked 2 Times on 2 Posts


Quote:
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.
__________________
Primary #1 - Empty
Primary #2 - Empty
Secondary #1 - The Jolly Toper's Undrinkable Ale
Secondary #2 - Empty

 
Reply With Quote
Old 12-16-2010, 07:53 PM   #22
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Oct 2007
Middletown, De
Posts: 37,060
Liked 3061 Times on 3003 Posts


Quote:
Originally Posted by therealrsr View Post
The Spanish unique identifier is the smoked paprika.
Mexican is also a fresh sausage where spanish is cured and dried.

Quote:
Originally Posted by cheezydemon3 View Post
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?
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong

 
Reply With Quote
Old 12-16-2010, 08:50 PM   #23
chefmike
Recipes 
 
Dec 2007
north Georgia
Posts: 1,327
Liked 9 Times on 6 Posts


Quote:
Originally Posted by Ricand View Post
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.
__________________
Reformation Brewery: We went professional
Obsessing over: starting a local brewery (hence I am not here much these days!), Pickles, my wife, 3 year old and 6 year old
Reading: fall of giants by ken follett
Building: gardens, recipes, and trailer mounted smoker/ wood pizza oven

 
Reply With Quote
Old 12-16-2010, 09:25 PM   #24
Ricand
HBT_LIFETIMESUPPORTER.png
 
Ricand's Avatar
Recipes 
 
Dec 2009
Sebastopol, CA
Posts: 715
Liked 16 Times on 14 Posts


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?
__________________
If I was too drunk to remember it, it didn't happen.

If you got a good liver.. use it! - wife

 
Reply With Quote
Old 12-16-2010, 09:30 PM   #25
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Oct 2007
Middletown, De
Posts: 37,060
Liked 3061 Times on 3003 Posts


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.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong

 
Reply With Quote
Old 12-16-2010, 09:30 PM   #26
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
 
IrregularPulse's Avatar
Recipes 
 
Nov 2007
Posts: 51,441
Liked 3511 Times on 3325 Posts


Quote:
Originally Posted by humann_brewing View Post
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.
__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas.

 
Reply With Quote
Old 12-16-2010, 09:34 PM   #27
cheezydemon3
Registered User
Recipes 
 
Nov 2009
louisville
Posts: 12,960
Liked 1672 Times on 1251 Posts


Quote:
Originally Posted by flowerysong View Post
Wrong. Saltpeter has been used in preserving meat for centuries.
Thanks for the info!

Hadn't heard of that one, google here I come.

 
Reply With Quote
Old 12-16-2010, 10:26 PM   #28
chefmike
Recipes 
 
Dec 2007
north Georgia
Posts: 1,327
Liked 9 Times on 6 Posts


Quote:
Originally Posted by Ricand View Post
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




Quote:
Originally Posted by Ricand View Post
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.
__________________
Reformation Brewery: We went professional
Obsessing over: starting a local brewery (hence I am not here much these days!), Pickles, my wife, 3 year old and 6 year old
Reading: fall of giants by ken follett
Building: gardens, recipes, and trailer mounted smoker/ wood pizza oven

 
Reply With Quote
Old 12-22-2010, 12:47 AM   #29
Hugh_Jass
 
Hugh_Jass's Avatar
Recipes 
 
Nov 2008
Posts: 1,979
Liked 41 Times on 40 Posts


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.
__________________
Quote:
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.

 
Reply With Quote
Old 01-01-2011, 07:22 PM   #30
Ricand
HBT_LIFETIMESUPPORTER.png
 
Ricand's Avatar
Recipes 
 
Dec 2009
Sebastopol, CA
Posts: 715
Liked 16 Times on 14 Posts


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?
__________________
If I was too drunk to remember it, it didn't happen.

If you got a good liver.. use it! - wife

 
Reply With Quote
Reply
Thread Tools



Forum Jump