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Old 01-28-2008, 03:32 PM   #11
zoebisch01
 
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Quote:
Originally Posted by paulthenurse
On a related theme... If you are not supposed to cook sausages dried with CUre 2 what happens when you cut up your pepperoni and put it on a pizza?

And as far as smoking the sausages/pepperoni's, how long and at what temp should I smoke them for. Do I allow them to hang for a while before I smoke them or smoke them ASAP?
I believe at that point you shouldn't have any Nitrates left.

The Pepperoni need to hang until dry to the touch, you'll know it when you feel it. Otherwise it interferes with the smoke 'taking'. Set them to hang in the fridge, that should do it. You can hang them up with a fan is fine as well at room temp. Keep in mind you have salt and Nitrite to prevent spoilage and the inhibit Botulism growth. You can proceed by hot smoking around 160 F to 180 F for a few hours until the internal temperature of the sausage reaches 160 F. Alternatively you could do a cooler smoke for some time and then finish them in the oven.

Doh, actually if you don't want the smokiness, just hold them in a 180 F (or 170 if your oven will get that low) until they are at 160 F internally. No need to smoke. They won't keep (although they'll probably go over a week under refridgeration, but use your senses), so you'll have to freeze the extra. You must keep them cold once cooked.


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Old 01-28-2008, 04:10 PM   #12
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Quote:
Originally Posted by zoebisch01
I believe at that point you shouldn't have any Nitrates left.

The Pepperoni need to hang until dry to the touch, you'll know it when you feel it. Otherwise it interferes with the smoke 'taking'. Set them to hang in the fridge, that should do it. You can hang them up with a fan is fine as well at room temp. Keep in mind you have salt and Nitrite to prevent spoilage and the inhibit Botulism growth. You can proceed by hot smoking around 160 °F to 180 °F for a few hours until the internal temperature of the sausage reaches 160 °F. Alternatively you could do a cooler smoke for some time and then finish them in the oven.

Doh, actually if you don't want the smokiness, just hold them in a 180 °F (or 170 if your oven will get that low) until they are at 160 ° F internally. No need to smoke. They won't keep (although they'll probably go over a week under refridgeration, but use your senses), so you'll have to freeze the extra. You must keep them cold once cooked.
If I smoke them does that preserve them so they don't need to be frozen? I'm really hoping to avoid having to bust out my smoker, it's an old home heating oil tank and it's a beer to wrestle around. Plus, it's buried under a bunch of snow on the other side of the shed. I really don't want to buy a small Brinkman, saving for Curacao in April.


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Old 01-28-2008, 05:06 PM   #13
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Quote:
Originally Posted by paulthenurse
If I smoke them does that preserve them so they don't need to be frozen? I'm really hoping to avoid having to bust out my smoker, it's an old home heating oil tank and it's a beer to wrestle around. Plus, it's buried under a bunch of snow on the other side of the shed. I really don't want to buy a small Brinkman, saving for Curacao in April.
It does aid in the preservation, but will alter the flavor as well (so if you want to flavor to be more true to a traditional Pepperoni, don't apply smoke). The cure phase itself (salt + nitrate) is really the biggest part of the preservation. You can get away with a longer refridgerated keeping time if you smoke them, but you'll have to use your judgement as to the 'when' that they turn. (My experience is that you can go quite a long time as long as your process was good). Like I have some Liverwurst I made from scratch, lightly smoked, that is over 3 weeks old and perfectly fine. Usually cooked sausage products tend to freeze very well, so if you have an aversion to it based on reduction of quality, I'd say don't.
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Old 01-28-2008, 05:12 PM   #14
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Oh, one other thing. What I was getting at before with the hot smoke (I usually cold smoke stuff, and then heat it to the right temperature slowly in an oven) is that at some point you have to heat the product to the right temp. Hot smoking should in fact be kept down around 140 F if you can, but people do just fine above that. It all depends in what you are shooting for.
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Old 01-30-2008, 05:39 PM   #15
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I ended up smoking the peperoni of 6 hours last night. It a long time to get the fire going well but it was making smoke the entire time. Tastes great.
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Old 01-30-2008, 06:08 PM   #16
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Any pictures of the final product?

 
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Old 01-30-2008, 06:26 PM   #17
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Always glad to oblige a lady asking for pictures of my pepperoni...



Let the smoking begin...



Low tech cold smoking. (Open up the lid)



A close up of my pepperoni.




Twenty pounds of swinging meat.

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Old 01-30-2008, 06:29 PM   #18
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Wow Paul, nice sausage! Thanks for posting the pictures!

 
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Old 01-30-2008, 06:35 PM   #19
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Quote:
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Wow Paul, nice sausage! Thanks!
If I had a nickel for every time a girl said that to me I could...
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Old 01-30-2008, 06:38 PM   #20
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Quote:
Originally Posted by paulthenurse
If I had a nickel for every time a girl said that to me I could...
]
...Buy 5 cents worth of grain?


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