Bear Pepperoni.

  • Team Orange

    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…

  • Team Orange Walton's Employee Admin

    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!

Log in to reply
 

Suggested Topics


Community Statistics

24
Online

15.0k
Users

3.2k
Topics

34.0k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.
Change Text Size