Pepperoni


  • Regular Contributors

    Got a mixed 10# batch on the smoker now .Got a late start though. 1/2 with ghost cheese 1 1/2 cup to 5# just to try. Love that heat it brings. Dond pictures tomorrow or so. ![alt text](image url)


  • Regular Contributors

    @tarp sorry can’t get my photos to load


  • Regular Contributors

    0_1535583228016_pepperorni.jpg 0_1535583277684_20180829_153633.jpg
    Had to change computers hope this one works lol


  • Admin

    Hey @tarp!
    I merged your two topics together.

    Looking great!
    Pepperoni with ghost pepper cheese sounds amazing! I haven’t tried that yet, but I want to now…
    You’ll definitely have to report back with what you think of the final flavor comparison!


  • Walton's Employee

    @tarp Really wishing I had added Ghost Pepper Cheese to the pepperoni I made here a few months ago now! Let us know how it turned out? Did you use Encapsulated Citric Acid?


  • Regular Contributors

    0_1535646378423_pepporni cut.jpg 0_1535646401597_Garry's smokehouse.jpg
    I know better but, got delayed by thunderstorms so I didn’t put on smoker till 1530 so it was midnight before everything cooled and was put up. The ghost cheese is great! I did a 10# batch total and added 1 1/2 cups to about 8# and mixed. Then at about 5 #s left and added .50z of Encapsulated Citric Acid. The ECA is OK, but my wife does’t care much for it. This was just a try I’ve never used it. Think it would be better in snack sticks. Now the Ghost cheese gives a great Hot kick. We both love it. Might need a little more but not to much. I just stuffed some plain then with only cheese, then the ECA also. A little of each. Also added a little smoke for 2 hours then used my gas heat to keep the temperature controlled. Bottom line is the Ghost cheese has got a real punch so a little goes a long way. I will be added it to other things I want to spice up.


  • Walton's Employee

    @tarp I added ECA to my pepperoni too, I really liked it but the overall opinions on using the ECA were mixed. It seemed like those who liked it really liked and anyone who didn’t like it hated it. Oh well, to each their own, right?

    Glad to hear the Ghost Pepper Cheese did well, love that stuff. Nice set up you got there by the way! Roll a keg out there and you’ve got yourself a perfect spot!


  • Regular Contributors

    Thanks Yeah I drink a few waiting on it to cook last night! LOL
    I’m thinking that if you need more cheese, and I like lots of cheese, that pepper jack might work with it?


Log in to reply
 


Recent Posts

  • @Joe-Hell
    Just had the inside loins pan fried with some onions and butter. Delicious. A little salt and pepper and that’s it.

    read more
  • @Joe-Hell
    Compound. I actually missed one same morning. Sorry to say that. Not into admitting that. Getting old sucks… Lol.

    read more
  • P

    @erich52 I bought an actual Walkin cooler from a guy who had it sitting stacked in his garage. He was going to put it up to process then his kids moved so he didn’t have a use for it. We also got a 3 bay sink from him too. Lots of restaurant resale places have panels but I talked to one guy said Pamela are cheap but the get you on the corner pieces and doors. Ours is 5’x9’. We can easily fit 4 deer on the one side plus still have plenty of shelf space or wheel the carts out and hang more. First full season with it so we’ll see how it goes. Ran 38-40F without a problem last night.

    read more

Recent Topics


Who's Online [Full List]

19 users active right now (1 members and 18 guests).
Chris, erich52, jdbutchershop, Steve57

Board Statistics

Our members have made a total of 8.2k posts in 1.5k topics.
We currently have 5.8k members registered.
Please welcome our newest member, Steve57.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

22
Online

5.8k
Users

1.5k
Topics

8.2k
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.