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.
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…