butch last edited by
Last time I made pepperoni, the taste was great. It looked more like summer sausage, than a dried stick of pepperoni. I smoked it up to a temp of 160. What did I do wrong? Do you have a video on making pepperoni? Thanks for any help you can give me.
OK thanks for all the suggestions
@PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.
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I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.