LOCATION: Recipes >> Preserving Meats >> Pepperoni 02
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Pepperoni 02
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Hamburger Pepperoni
for 10 pounds:
5 Tblsp salt
3 ounces molasses
1 Tblsp ground hot pepper
3 Tblsp ground mustard
1 Tblsp each white and black pepper
1 tsp ground allspice
5 tsp ground anise seed
2 cups powdered milk or soy protein concentrate
1 pint water
3 ounces dried buttermilk or fermento
2 level tsp Prague Powder #1
Use the fairly lean hamburger, mix all together, stuff into casings.
Place in 98 to 100 degree smoker, and cold smoke for about 8 hours
Raise smoke house temperature slowly to about 165 degrees, then
basically cook until internal temperature is 145 degrees.
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