Thanks I think I agree with all on this one to!
Smooth acid in pepperoni
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
salmonmaster Ya got some mighty mysterious unopened look’in boxes there!
Never mind what’s hangin’! Christmas is over!
What’s in the boxes???
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
Denny O their open, and hanging
. It was cotto seasoning,H summer seasoning, 2.4 casings,1.5 casing,sure gel, surecure, 19m.m. casing, hi temp. Cheese- twice, supreme pizza seasoning, and smooth acid, I forgot what else. Everyday is Christmas when a Waltons box shows up
Dennis
I love all animals, their delicious!
Group camo, it's not just a group, it's a life style! -
salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
Dennis
I love all animals, their delicious!
Group camo, it's not just a group, it's a life style! -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
salmonmaster WOW. Congrats
it all looks great. You’ll be munching on that for a while. -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
salmonmaster Is Walton’s shipping fresh air now?
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
salmonmaster Wholey Cow! Wanna stop by my house?
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
bocephus Ya but it’s special, it is from the heartland!
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salmonmaster Very nice. I liked that you used the larger smoked collagen casings for your pepperonis.
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
calldoctoday ya, that’s what I had, the 2.4". I like the mahogany over the clear. Wanted just a little smaller, so I ordered the 1.5 casing. Made some of the cotto and summer sausage with them, and there just to small. Wish there was a size inbetween the two.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dave in AZ said in Smooth acid in pepperoni:
Lastly, a few folks HAVE left it sit overnight mixed in and said they didn’t see a texture loss. Maybe it was mrobisr. So it may work… but not a “best practice” if you can avoid.
I agree that avoiding it is best, but if you cannot I have NEVER had a problem ever, so don’t worry do what you have to do.
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