Smoked Pepperoni Seasoning 2lbs

Our Smoked Pepperoni Seasoning is a well spiced and mild-hot blend for coarsely ground sausage. With perfect proportions of white and black peppers, counterbalanced with garlic and hints of onion. It is made with salt, sugar, red pepper, black pepper, white pepper, onion, garlic powder, Fermento, cultured whey protein concentrate, cultured skim milk and other Spices. You can create delicious pepperoni using 100% beef, pork shoulders, or venison, or you can mix different types of meat. This recipe is designed for cooked pepperoni, not the challenging dry-cured version. While you can use all pork for this recipe, it's also great when you use a 50-50 blend of pork and lean beef chuck. Recommend Casings

• Natural Hog Casings 32-35mm
• Pretubed Natural Hog Casings 32-35mm

Ready to Use Because the Smoked Pepperoni Seasoning 2lbs comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.

• Uses Insta-Cure No. 1
• Net weight: 32 oz. (2 lbs.)
• Yield: approx. 50 lbs.*

10 lbs. Recipe

• 10 lbs. of meat
• 2 level tsp. lnstacure #1
• 6 oz. Pepperoni seasoning

Grind all meat through a 3/16" grinder plate. The meat may be stuffed into 32-35 mm hog casings. Preheat smokehouse to 125°F and place pepperoni in smoker. Have damper wide open without smoke until casing dry. Close the damper 1/4 open and apply heavy smoke, raising temperature to 140°F. Hold this temperature until the internal temperature of the product reaches 130°F and gradually raise smokehouse temperature to 155°F and hold until the internal temperature reaches 152°F. Remove from smokehouse and chill with cold tap water until the internal temperature is reduced to 105-110°F. Allergens: Milk, MSG. *Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.