Pepperoni!
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Had pepperoni in the sous vide at work and had to come back
to pull it. Now the question is do I let it bloom for 2 hours and then come back again? -
I’m case anyone was thinking that it’d be a good idea to.let it bloom at my house. It’d never survive the ride home!
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They rode in the back of the truck in the lug!
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to Jonathon on last edited by ND Mike
Jonathon yeah I’m sure the hounds would try to get it! U would let it bloom at the office. Are you gonna show us this pepperoni in the livestream tomorrow? Also grab a beanie to show us what they look like!
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ND Mike said in Pepperoni!:
Are you gonna show us this pepperoni in the livestream tomorrow?
I don’t see a stream scheduled in the events calendar, is there one this week…er no?
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to Ridley Acres on last edited by
Ridley Acres it is probably next week.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jonathon on last edited by
Jonathon He’s a good looking dog, bet he could really put a dent in those chubs.
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Nope, it IS today, an email will go out shortly! We have many different things to discuss and yes, the pepperoni will be shown for sure. kyle it is a REAL struggle to not just come in any time I have a thought on something to try!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
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I now want some pizza, d**n you!!!
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to Jonathon on last edited by
Jonathon awesome! You should model the beanie for us too so we can see it!!!
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Dr_Pain That size of pepperoni is the only way to have it, unless you can find those cute little small ones that curl up when heated and have their own little grease bowl.
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HerbcoFood said in Pepperoni!:
Dr_Pain That size of pepperoni is the only way to have it, unless you can find those cute little small ones that curl up when heated and have their own little grease bowl.
Is there a process to follow?? I would love to make one. I thought a big pepperoni like that would be hard to cure/dry all the way through. If you send me a link I may make one this weekend
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Dr_Pain I just buy it like that from the grocery store, the ones I get are the exact same size as your traditional hard salami. We don’t eat it often but boy howdy when we do, WE DO!
