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.
@rodneycaudill ok ok, y’all are convincing me. I will look more at the vacuum chamber. Thanks for y’alls input!
I bought a chamber vacmaster vp 120 from waltons over a year ago, and it works great. just don’t get nothing inside the bag where it seals the bag.
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]