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.
Well you got my brain spinning too much and I couldn’t stop thinking of pepperoni so now I have been making pepperoni all day and shooting a video about it! I’ll have the video up hopefully in just a couple of days!
I did snack sticks this Christmas and ran out of the new casings/from Waltons and use some I had left over from last year/ Lem brand. After stuffing with the old snack stick casings, it left a slight corrugated texture like an esophagus, these were stored in my refrigerator for the past year. After smoking they were substantially wrinkly and the newer/fresh casing I stuffed, looked perfect. Next time, I won’t waste my time doing this, using old collagen casings.
lateasusual I prefer Carrot Fiber to Potato Starch but tbone is right, it is more readily available in stores and the fact that it begins to gel at around the same temperature that meats starts to really excrete water is a huge benefit. Super Bind gives you the best of both worlds as it has Carrot Fiber and Potato Starch but I don’t know if it is twice as good as carrot fiber as it is almost twice the price!
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