Mornin fellas. I am getting some goodies for my garage smoking operation for Christmas, nothing fancy, just a meat mixer and the grinder attachment for my Kitchenaid mixer, with the sausage attachments.
I guess I should clarify that the pepperonis I want to make are not the pizza kind but the meat stick kind, like the half inch snack sticks.
I want to try making pepperonis. Is there a particular cure or seasoning packet you recommend? How about casings? I have a Cabelas here in town so I can get most stuff there I think, unless CS sells it.
I'd love it if any of you have a basic guide to making pepperoni meat and do's or dont's associated with it.
Just smoked up some fantastic tri tip and flank jerky, cold smoked bleu cheese and some wild steelhead. I am using my Smokette every week and it certainly has earned it's keep. Thinking of upgrading to a bigger model soon.
Thanks in advance for any assistance.