pepperoni again

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MrTom

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I tried a different seasoning blend in this batch and think I like it a lot. This batch I removed a lot of the fat from the pork butts and the sausage is a lot leaner but still has plenty of fat. I fried up the ground meat that was left in the grinder and stuffer and boy, it is pepperoni. I have it hung to dry now so the flavor should get better and better as it dries.

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Looks delicious Tom.

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Done! I put the grinders and stuffers away for the summer now. This batch of pepperoni has dried nicely and I got it sealed up this morning. I plucked the meat out of the stick end and put it in a zip lock for snack food and man its good. Won't last long in that bag.

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Now I'll start watching for sales on pork butts and begin the buying for next falls goodies. The pork butts selling at $.99/pound are what I look for as they have the best fat/lean ratio for sausage.

This batch was done using Waltons pepperoni spice blend and I can feel good about recommending to anyone thinking of trying it. I usually do two batches of pepperoni each winter...one early on and one about now....so when I order spices this next fall I am getting three bags and plan to mix some venison in one batch along with some encapsulated citric acid then stuffing the sausage into slightly larger casings than a traditional snack stick would take. I'll give them a touch of light smoke then finish them in the oven as I did these then dry then a week or two. I'll keep those as snack sticks but will maybe add a little hot pepper flakes to the batch for some zip.

Working with this pepperoni today...the smells and the little snitches of tastes have me thinking about a home-made pizza this week. Darn this stuff is good.
 
Love Pepperoni!! I have a guy that makes them thinner. Man talk about a great snack!! I always save a few bags for the following hunting season. Generally they last that long if I hide them real well. Grin
 
I've tried hiding them too. But I know where I put them and that's the problem. Now if it was money I set aside.......
 
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