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pepperoni

Posted By: bbbrown
Date: Tuesday, January 1, 2002 at 2:09 p.m.

A friend gave me some sausage to smoke. It is a mix of pork and venison. He added a pre measured pepperoni spice recipe with a cure from a local butcher supplier. It has been in the freezer for about one month. I have an offset cooker with an upright chamber. He wants to end up with a pepperette type product. What smoking times and temps do I need. Any help would be greatly appreciated
Regards
Bryan Brown

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Messages In This Thread

pepperoni
bbbrown -- Tuesday, January 1, 2002 at 2:09 p.m.
Re: pepperoni
Joe Ames -- Tuesday, January 1, 2002 at 2:48 p.m.
Re: pepperoni
bbbrown -- Tuesday, January 1, 2002 at 3:13 p.m.
Commercial Pepperoni w/ procedure.
Joe Ames -- Tuesday, January 1, 2002 at 4:49 p.m.
Re: Commercial Pepperoni w/ procedure.
reg -- Wednesday, January 2, 2002 at 6:44 a.m.
Re: Commercial Pepperoni w/ procedure.
Joe Ames -- Wednesday, January 2, 2002 at 7:06 a.m.
Re: Commercial Pepperoni w/ procedure.
bbbrown -- Wednesday, January 2, 2002 at 7:32 p.m.
Re: Commercial Pepperoni w/ procedure.
flo vergeer -- Tuesday, December 30, 2003 at 8:41 a.m.
Re: Commercial Pepperoni w/ procedure.
Joe Ames -- Tuesday, December 30, 2003 at 10:10 a.m.
pepperette recipie ,not pepperoni, is their a difference
flo vergeer -- Tuesday, December 30, 2003 at 8:47 a.m.
Re: pepperoni
reg -- Tuesday, January 1, 2002 at 3:13 p.m.
Re: pepperoni
bbbrown -- Tuesday, January 1, 2002 at 3:27 p.m.
Re: pepperoni
reg -- Tuesday, January 1, 2002 at 3:55 p.m.

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