Salami style pepparoni

[swamper]

Sunday morning I ground up about 15 lbs of deer and 5 lbs of pork and mixed them up with Halfords hot pepparoni mix. I then stuffed them into 2 1/4" salami casings. Then I hung them in the cold room for two days to let the spices and cure really do their jobs. Last night they went into the oven about 200 F until the internal temperature hit 158 F. They were then taken out of the oven and run under cold water to stop the bloom and keep them from shrinking up. Will be doing the taste test this morning. Here is a picture of the finished result hanging in the cold room over night to cool down slowly.

http://www.huntingbc.ca/photos/data/500/medium/00153.JPG (javascript:;)

[tomahawk]

Great looking job!! Let us know how they taste!!

[swamper]

Just did the taste test and it turned out great. I don't think the 20 lbs is going to last too long.

[Philcott]

Looks fine, fine, fine.

[Jagermeister]

Are you sending mine or do I have to pick it up?

[swamper]

You have to stop by Dennis. It's been a while since you've been up for a visit.

[Jagermeister]

You have to stop by Dennis. It's been a while since you've been up for a visit.
Save some for the new year.

[antileno]

Those look awesome. A newb question for you, if i was going to do a batch I can stuff them and just let them hang in my garage? its clean and cold, how long can you hang them before you have to cook them? Thanks a bunch hope mine look that good!

[swamper]

I let mine hang for 2 days to let the spices and cure really work. I would think you could hand them for a few days if the temperature is cool enough. For me 2 days is plenty.

[2stroked]

I thought it tasted pretty good.

[tightgrouper]

I just did the same. Pepperoni in 2.5 casting but I am fermenting them. My bathroom is out of order for 24 hours.