Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
mabr

lesson learned for pepperoi

Recommended Posts

Ok I did 4 lbs of pepporoni tonight and to say the least I wasnt impressed. No pork fat added (should have). It was so dry I coulndt eat it. Oh well lessons learned. going to have at least 40% fat from now on maybe more.

One good note though, got to try out the stuffer (it works good). Going to need to get a smaller stuffer tube for the small collogen casings.

Share this post


Link to post
Share on other sites

Your recipe may not be that far off. When ever I buy it at the Italian Village (little store in west Duluth) it is very hard but that also makes it easy to slice thin for putting on top of pizza. If the flavor is good, slice it thin and see what it is like when it is heated up.

Share this post


Link to post
Share on other sites

sorry the pepporoni didn't turn out for you. there are two reasons why pork trim is put into sausage [same can be said for those who use beef]. one is flavor and the other is moisture. i have never made pepperoni but i would say a 30 to 40 percent should be good in the trim dept. good luck.

Share this post


Link to post
Share on other sites

Ok I did 4 lbs of pepporoni tonight and to say the least I wasnt impressed. No pork fat added (should have). It was so dry I coulndt eat it. Oh well lessons learned. going to have at least 40% fat from now on maybe more.

One good note though, got to try out the stuffer (it works good). Going to need to get a smaller stuffer tube for the small collogen casings.

Sounds like you had it at to high of a temp.At what temp did you cook it?Did you do it in your oven?

When making any sausage,including pepperoni,never have it in at more than 175 degrees.If you do.....all the fat will render out and it will be dry and crumbly.

I always make mine with 80-20 pork or beef with no fat venison.If you like it harder/firmer....use beef.If softer....use pork.

Share this post


Link to post
Share on other sites

Yeah Ken I did it in the oven. Started at lowest setting 175 for an hour then bumped up to 250. Took forever to get internal temp to 160. I only used venison trimmed real well.

Im not giving up for sure. May have to get smoker for next batch.

Share this post


Link to post
Share on other sites

Mabr.....you made your mistake when you raised the temp to 250.All the fat rendered out and the meat dried out.175 maximum.

You must let it stay at 175 until an internal temp of 150 is reached.It takes a few hours.As soon as it reaches 150....put it in the sink of cold water.Keep the water running until it feels cool to the touch.I then put it in the fridge until the next day before trying it.

You don't need more than 20% fat in the pork or beef.

I just finished making 8 sticks of Salami.Turned out great.

Share this post


Link to post
Share on other sites

Yeah Ken I think the temp had alot to do with it. The recipe I followed called for it to go in at 200 for an hour and it would be done. I think not having any fat added was a huge factor as well. May try another batch this weekend and see .

Share this post


Link to post
Share on other sites

When smoking pepperoni, sausage, salami you don't want the fat to melt and drip. Fat is an important ingrediant in all of the above and it needs to stay there. As said keep the smoker temp 170 tops and when internal temps of the product reaches 150 its done and time to shower the meat till internal temp is 120.

Share this post


Link to post
Share on other sites

oven-gaked spicy venison pepperoni.3/4 lb. venison cubed- 1/4 lb. pork butt cubed. -1 1/2 level tsp. morton tender quik.- 3/4 tsp. black pepper.-1/4 tsp. red pepper flakes.- 1/2 tsp. whole mustard seeds.- 1/4 tsp. garlic powder.- 1/2 tsp. rolled and crushed fennel seeds.- 1/4 tsp. rolled and crushed whole anise seeds.- 1 tsp. liquid smoke or to taste./ grind venison and pork course. mix all the ingredients together with meat. grind through fine plate. divide in two equal portions into 1 1/2 in. rolls. wrap in foil and put into refrigerator overnight. unwrap sausage and put in a baking pan in oven at 325 f until internal temp reaches 160. refrigerate for three days or freeze. multiply all ingrediants for larger portions. i like to do smaller portions first to see how i like it, and then can add or subtract if needed. good luck.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  



  • Your Responses - Share & Have Fun :)

    • Just caught a blip on the news about another new Invasive species found in Lake Superior ,,, What do we need to do ,, Put some of these invasives in the drinking water of our law makers water to make them do their job and stop  this contamination of our waters ,,, Im pro mining  but draw the line when it get too close to spoiling the clean unspoiled water of the BWCAW ,,, And you know whos gonna pay the price of Invasives in our lakes 
    • First possum I've ever seen in my yard..
    •   Member of ADVRider. Rode with lots of guys on there. I just put out a feeler on here once in a while.
    • You ever check out www.thumpertalk.com Lots of guys in your area.
    • I am no expert either but putting my trust in the builder. Talking to him, there will only be enough lumber to screw the sheetrock to. There will be no 16" on center studwalls. He has done several like this with no problems. The "Gurts" are attached to the poles and you could saw the poles off at the bottom and move the whole building.
    • Like Leech said, it appears that a grant in aid trail is running through your area. I would urge you to contact the club president or another representative and try to work out a solution. They may be able to even re-route the trail to avoid your driveway but you will not know unless you engage in a civil discussion with a representative of the club. Just let them know you have concerns and see if an agreement can be had.    I would be surprised if the club doesn't have a landowners event every fall that you could attend and talk to club members as well to keep reminding them each year of your concerns.
    • Forgot this was a day game, missed it but happy we got the two points. We have been holding our spots and even have some games in hand on some other teams. If we can just keep this pace up we are in, but here is hoping we get hot towards the end of the year. Would be nice for a change. 
    • Nice win this afternoon on the road...things are getting interesting....need others to keep stumbling and we may not have to worry about a Wild Card.
    • That's the problem in restrictor plate races--stay on the gas and hit the car in front or lift and be hit from behind.
    • No doubt!   We didn’t have to wonder if there was actual contact though after Dillon said he had a run and just stayed in the gas.   Is what it is.  And that’s the difference I noticed.
  • MWO