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  • Deejays Pepperoni

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    wiccanways
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    This recipe provides instructions for making Deejay's Pepperoni. It calls for mixing ground pork and beef with salt, cure, and spices. The meat mixture is then stuffed into casings and baked at 185-190 degrees F until the internal temperature reaches 150 degrees F, about 3 hours. For best flavor, the pepperoni should be refrigerated uncovered for several days before eating. The recipe emphasizes using a meat mixture with at least 80% lean meat to 20% fat for moist pepperoni.

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    smoking

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    This recipe provides instructions for making Deejay's Pepperoni. It calls for mixing ground pork and beef with salt, cure, and spices. The meat mixture is then stuffed into casings and baked at 185-190 degrees F until the internal temperature reaches 150 degrees F, about 3 hours. For best flavor, the pepperoni should be refrigerated uncovered for several days before eating. The recipe emphasizes using a meat mixture with at least 80% lean meat to 20% fat for moist pepperoni.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    3 views1 page

    Deejays Pepperoni

    Uploaded by

    wiccanways
    This recipe provides instructions for making Deejay's Pepperoni. It calls for mixing ground pork and beef with salt, cure, and spices. The meat mixture is then stuffed into casings and baked at 185-190 degrees F until the internal temperature reaches 150 degrees F, about 3 hours. For best flavor, the pepperoni should be refrigerated uncovered for several days before eating. The recipe emphasizes using a meat mixture with at least 80% lean meat to 20% fat for moist pepperoni.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Deejays Pepperoni

    6 lbs ground Pork 5 lbs ground Beef 14 teaspoons Sea Salt or Kosher Salt 2 teaspoons Prague Powder #1 Mix meat, salt and cure until sticky 1 teaspoon Mustard seeds * 1 teaspoon powder 8 teaspoons Anise seeds 4 teaspoons Fennel seeds Grind mustard, anise and fennel into to a fine powder Mix powdered spices with the additional items listed below 1/4 cup Powdered Milk 1/4 cup buttermilk solids 3 teaspoons minced Garlic Powder 4 tablespoons Corn Sugar 8 teaspoons Ruby Red Paprika 8 teaspoons Cayenne Pepper 3 teaspoon Citric Acid * optional: 2 tablespoons of Red Wine 1 teaspoon lemon rind 1 teaspoon Allspice 1 teaspoon crushed red pepper Stuff into 30 - 38 mm casings for pepperoni or 21 mm casings for Snack Sticks. If you find air bubbles poke pin holes into casing to remove air pockets. Bake or smoke at 185 - 190 until an internal temperature of 150 is reached, this should take about 3 hours. If you choose to smoke pepperoni do so only after it is has been cooked and cooled! If needed you may dip pepperoni in boiling water for 20 seconds to shrink casings, then remove and allow to cool to room temperature. You should refrigerate for at least two hours before eating. For best flavor let sit uncovered in refrigerator uncovered for several days before eating. The key to good pepperoni is salt and fat! Yes I said fat. Make sure it is not to lean or it will come out dry. Use at least at 80% lean to 20% fat meat ratio. I 75% 25% might even be better.

    If you dont have buttermilk solids use cultured buttermilk. http://www,deejayssmokepit.net

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