vjbutler Is your end product a dense , firm , dry stick similar to “real” pepperoni ? What size grinder die do you use ? 1 or 2 grinds ? Thankyou very much VJ , as soon as l know your whole process l will try it myself barring the 50 degree room which is difficult to attain in Florida
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!