Did a batch of Bear pepperoni over the weekend and it came out great. Used the seasoning as per instructions and added no extra pepper or pepper flakes or cayanne as I usually do. That’s why I call it pepperoni not blanderoni. Any way it came out great and the seasoning held up great with the bear. Not like the breakfast sausage. I did a mix of 60% bear 20% pork and 20% beef and did up the fat content a bit and used a finer second grind. Thanks for the advice on upping the fat content a bit. And I think the finer grind help disperce it more. This weekend Summer sausage With your smoked cheddar. Will keep you posted…
@mdseaside That’s great! I’m glad it turned out good for you!
I’m sure you’ll love the smoked cheddar too. We have been getting a lot of great feedback on the new cheese flavors!