Pepperoni
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Has anyone used straight ground pork for pepperoni or snacks? Did it work or are there any tricks to using it?
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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausagereplied to mdseaside on last edited by
mdseaside I’ve never made it from 100% pork but there is no reason you can’t. In fact 100% pork is what most people who slow cure it would use so it would be far more common to make 100% pork than 100% beef. A few things you might notice with 100% pork is that the color might be different and your particle definition might seem a little different as it wont have as much lean meat to make the chunks of fat stand out as much.
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Thanks Jonathon, Will let you know it comes out. Was just an idea so it may take a while till I get to it.
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Well you got my brain spinning too much and I couldn’t stop thinking of pepperoni so now I have been making pepperoni all day and shooting a video about it! I’ll have the video up hopefully in just a couple of days!
