wsg33
10-19-2012, 12:01 PM
Well it's the time of year when all of the time in the bush is paying off with good eats. I am going to attempt to make my own pepperoni for the first time this year. I am wondering what kind of advise I can get from the HBCers in the hopes of not creating to many test batches.
I'm working with moose and pork fat. I have a nice mechanical stuffer. I tend to like a bit of spice but not stupid hot and I am aiming for moist not pemmican dry. I understand casings can make a big difference.
Any advise, tips, recipes would be greatly appreciated.
Cheers!
I'm working with moose and pork fat. I have a nice mechanical stuffer. I tend to like a bit of spice but not stupid hot and I am aiming for moist not pemmican dry. I understand casings can make a big difference.
Any advise, tips, recipes would be greatly appreciated.
Cheers!