MacKenzie Posted August 18, 2015 Report Share Posted August 18, 2015 2 pounds of beef pepperoni stuffed in natural casing is on the KK for smoking. Looks a little anemic but just wait. Smoked with cherry and apple. Started about 160 F and worked up to 210F. Colour is added:) After 6 hours and with internal temp. 150F it is off the grill. It should make a nice pizza topping;) Quote Link to comment Share on other sites More sharing options...
Poochie Posted August 18, 2015 Report Share Posted August 18, 2015 That red color just popped up! I never thought about making my own pepperoni. I've made sausage before. I'll bet that's going to be a yummy pizza. Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 18, 2015 Report Share Posted August 18, 2015 Awesome, can't wait to see that on a pizza. Quote Link to comment Share on other sites More sharing options...
PRippley Posted August 18, 2015 Report Share Posted August 18, 2015 Wow MacKenzie, that is beautiful! Yum, not sure it would make it to the pizza in my house.😉<br /> <br /> <br /> Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 18, 2015 Report Share Posted August 18, 2015 that looks absolutely delicious. i love how clean your grills are. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 18, 2015 Report Share Posted August 18, 2015 Another knock-out by MacKenzie! I just know that pizza is gonna be a Killah! Quote Link to comment Share on other sites More sharing options...
bosco Posted August 18, 2015 Report Share Posted August 18, 2015 Mackenzie that looks fantastic. If I can offer one small suggestion for your next batch. Natural hog casings are my personal favorite to use. When smoking sausage a great trick when using the natural casings is to bring it off the grill and immediately place it in an ice cold bath. What this does is preserves the casing from drying out and shriveling from the trapped moisture. Let it soak for 30 min or so to bring the temp right down. It also stops the sausage from over cooking here are links to my sausage cooks http://www.kamadoguru.com/topic/18856-boscos-homemade-sausage/ http://www.kamadoguru.com/topic/18879-boscos-smoked-andouille-and-chorizo-sausage/ 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 18, 2015 Author Report Share Posted August 18, 2015 Thanks, everyone and thanks Bosco for that tip. I use it when cooking sausages and do an ice bath for a very short time to keep the sausages puffed but never thought about doing it for pepperoni, next time:) Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 19, 2015 Report Share Posted August 19, 2015 MacKenzie - WOWZERS! Pizzas, sammies, breakfast, ... That looks like 24 karat droolicious! Kudos and more to you! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted August 19, 2015 Report Share Posted August 19, 2015 Gold star for MK....again Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 19, 2015 Author Report Share Posted August 19, 2015 Thanks, GF and CC, it is just so easy to smoke on the KK:) Quote Link to comment Share on other sites More sharing options...
