INGREDIENTS

INSTRUCTIONS

I have 10 pounds of Pepperoni in the smoker as I type. Today is the first
day that I used collagen casings... Always used sheep or pork casings in
the past.
This batch of pepperoni is going to be super hot, at a request of a female
friend... She want's the whole batch, and she wants it to hurt at both ends
of the dietary tract.
The collagen casings have got to be the easiest things I have ever used in
my life... they are already dry and ready to slide on the stuffing tube. I
was worried that I would not be able to form loops, cuz they feel like
paper and I was afraid that they'd be too brittle... Well, as soon as the
first crank of the stuffer was in the casing, I knew I'd never go back to
the gut type, the moisture in the sausage makes it really pliable. This
stuff is so easy to use, but tough enough to really pack meat into. It took
only one tube to make 10 pounds. They are all uniform in diameter, and it
was very easy to pack them to a consistent density. They are in the smoker
and will be until tomorrow morning, then I'll be able to report on the
finished product's appearance.
The recipe I used is a bastardized recipe from Rytek Kutas' "Great Sausage
Making Recipes and Meat Curing". It is bastardized due to the fact I add
more to it, but still use the basic recipe...
Season meat with the above spice, mix thoroughly, allow to sit overnight or
8 hours. Stuff into casings, allow to dry at room temp for 1 hour. Move to
preheated 165 degree smoker and smoke until internal temperature is 145
degrees. Remove from smoker, use a cold water shower until internal
temperature is less than 100 degrees. allow to come to room temperature
then package up in whatever size "servings" that you want. I package them
to the pound, so that when people want to buy them, it's easier to come up
with whole dollar figures
Posted to bbq-digest by Jerry <g.m.fowler@worldnet.att.net> on Oct 02,
1999, converted by MM_Buster v2.0l.

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