The holiday peperoni is done!
Sheep casings for the peperoni snack sticks. Also a 2 lb chub stuffed in a muslin casing.
I using collagen casings this time for the peperoni logs.
I want a light sweet smoke, so lets go with Sugar Maple on the MAK in smoke mode (about 170°).
Same with the Peperoni logs...
I really like how they turned out with the collagen casings. They are edible (although a little tough), or easily peeled.
Oh, you know we tried some!
I've been tweaking this recipe for a few years and think I finally have it dialed in. The family agreed it's the best peperoni we done to date!
Now, on to the Summer Sausage. More to follow...