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Join Date: Jan 2006
Location: NORTHERN NEW YORK STATE
I spotted this pre-mix from Sausagemaker a while back and finally got around to ordering some.
Tops supermarket had beef roasts on sale for $2.99/lb a half a dozen times this Summer, so I stocked up and when the spice got here I defrosted a couple of top round roasts and put them through the grinder. I then mixed in the spices and put the meat in the fridge for 24 hours and the next day I did the stuffing using the same 32-35mm casings we use for Italian sausage, and then I hanged them up till the casings were dry and into the smoker they went.
I had pre-heated the smoker to 130 degrees and as soon as I put the pepperoni in I turned on the smoke. After an hour the temperature had risen to 140 degrees so I reset the smoker for 150 degrees and an hour later I reset again for 160 degrees. Only the first hour had gotten the smoke and that was all that was needed.
I brought the sausage back into the house, gave it a quick shower and then hanged it up to dry and so it could bloom.
The instructions that came with the spice pre-mix said to use beef, pork, or any combination you like. Using 100% beef was great, and I see no reason venison couldnt be used with or in place of the beef.
I will make smoked pepperoni again, this came out great.