Beef Pepperoni
Posted: Sat Jan 25, 2014 11:14 pm
2 pounds lean ground beef (85% lean or leaner)
2 teaspoons crushed black pepper
2 teaspoons crushed mustard seed
1 1/2 or 2 teaspoons crushed fennel seed
1 or 2 teaspoons crushed red pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons Morton's Tender Quick curing salt
3 ft 32mm casing for stuffing
Instructions:
1. Combine seasonings and meat and mix thoroughly, using hands. Stuff into 32 mm casing and refrigerate for 48 hours.
2. Roast/smoke indirect at 200 degrees for 5-6 hours, rotating logs every 2 hours.
3. I smoke mine until the internal temp. is 150-160 degrees F, or well-done. I only use meat that I have ground myself. It is very lean. Logs should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
*** 1 pound of meat will stuff a 16 inch length of the 32 mm casing.
Recipe courtesy of Lynne Trerice
2 teaspoons crushed black pepper
2 teaspoons crushed mustard seed
1 1/2 or 2 teaspoons crushed fennel seed
1 or 2 teaspoons crushed red pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons Morton's Tender Quick curing salt
3 ft 32mm casing for stuffing
Instructions:
1. Combine seasonings and meat and mix thoroughly, using hands. Stuff into 32 mm casing and refrigerate for 48 hours.
2. Roast/smoke indirect at 200 degrees for 5-6 hours, rotating logs every 2 hours.
3. I smoke mine until the internal temp. is 150-160 degrees F, or well-done. I only use meat that I have ground myself. It is very lean. Logs should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
*** 1 pound of meat will stuff a 16 inch length of the 32 mm casing.
Recipe courtesy of Lynne Trerice