I can’t BELIEVE how easy it is to make your own PEPPERONI AT HOME from Scratch скачать в хорошем качестве

I can’t BELIEVE how easy it is to make your own PEPPERONI AT HOME from Scratch

Homemade Pepperoni Wow I am totally impressed on how easy it was to make my own pepperoni at home. I still can’t believe it. Making your own pepperoni at home from scratch is so easy that it is hard to believe that I am the one that created this pepperoni by mixing my own spices and smoking them on our upright smoker. Whether you have an upright smoker or a pellet grill just follow this simple step by step recipe and in no time, you will making your very own homemade pepperoni. Here is how we did ours RECIPE INGREDIENTS • 5 lbs pork butt • 2 lbs beef sirloin tip roast • 4 pcs 2-inch synthetic tube (casings) • 3½ tbs salt • ½ tbs sugar • 1½ tbs cayenne pepper • 2½ tbs Paprika • ½ tbs anise seeds crushed • 1 tsp garlic powder • ½ tsp citric acid • ¾ cup of dry red wine (optional) You can substitute the wine with cold water • 8 grams Instacure #1 DIRECTIONS • Anything that you will use for preparing the sausages such as grinder dies and cutter, mixing bowl etc. must be put in the fridge well prior to preparing your sausages. Keeping everything cold is critical for a good sausage • Soak casings in room temperature water for at least 2 to 3 hours prior to stuffing your sausages • Cut pork butt in to chunks that will easily fit in your grinder attachment mouth • Do the same for the sirloin tip roast • After pork butt and beef roast have been cut, place in one layer on a large cookie sheet and place it in the freezer for 1 to 1½ hours to partially freeze it • Once partially frozen remove from the freezer and run the meat chunks through a ¼” die on your meat grinder. • Once completed in a large mixing bowl, add the meat and all of the remaining ingredients and then mix really well until the spices and meat have well combined and has become very sticky • Prepare your sausage stuffer • Start stuffing the casings • Once stuffed place them in the refrigerator overnight • In the morning place them in your pre-heated to 130℉ smoker with vents fully opened and leave them in to dry for 1 hour. • After 1 hour add wood chips to your smoker and raise smoker temperature to 165℉ closing the vent ¾ ways leaving a ¼“ opening • After 2 hours place a water pan with boiling water in the smoker • Continue cooking the pepperoni until an internal temp of 155℉ has been reached • Once the internal of 155℉ has been reached remove the pepperoni from the smoker and immediately submerged them in ice cold water for 45 minutes to 1 hour • ** In the video with got a stall at 142℉. We then place some more boiling water in the water pan. We got the internal temp to 148℉ but darkness came in so we opted to finish the sausage in a steam bath on the stove. It took exactly 20 minutes to reach the desired internal temp. • Once cooled place the pepperoni on a drying rack for 1 hour • After 1 hour place your sausages in the refrigerator overnight so that by the next you get to taste your masterpiece. So ENJOY!!! 00:00 – Introduction 00:40 – Preparing the meat 02:58 – Grinding the meat 03:50 – Adding in the spices 04:57 – Stuffing the casings 07:00 – Preparing the upright smoker 07:50 – Adding the pepperoni to the smoker to dry the casings 09:00 – Smoking the pepperoni 10:22 – Removing the sausages from the smoker and finishing them in steam bath 13:15 – taste test 15:15 – conclusion Subscribe and follow for more awesome videos by clicking here ---- https://bit.ly/2CXCXAq?sub_confirmati... #homemadepepperoni #pepperoni #smokerrecipe #stepbystep