Time to make some pepperoni | Food Production and Preservation | Forums

it really was

so I worked the seasoning into the burger again yesterday, today was day 3 and it was ready to stuff the pepperoni, I picked up a 1/4 pound of casings from the butchers and soaked them in water for a half hour, casings come packed in brine, so you should soak them to remove the salt and make them more pliable

I grabbed my jerky gun, it comes with a sausage fitting, the seasoned burger and the casings

I filled the gun with meat

and cut a section of casing

I started feeding the casing onto the jerky gun

and tied off the end and poked a hole in it to allow air to escape

and started squeezing the gun to fill the casing,

and tied off when I got about 18 inch links

when you are done, take a pin or toothpick and put holes throughout the sausage to allow any trapped air to escape

I stuck them in the fridge to rest overnight, I will be smoking them tomorrow

but I couldn't wait, I threw one on the griddle

my goodness it was awesome

it really is dd

so I decided to make something last night with this stuff, I had vacuum sealed it and stuck it in the freezer

I got my flour and eggs

and whipped up some dough

I grabbed my pasta maker and ravioli press

and cut my dough ball up into smaller pieces

and rolled out my sheets

so I chopped up some pepperoni

and laid a sheet on the press and set some cheese and pepperoni in each hole

I laid another sheet across and rolled it with my pin

popped them out

and repeated the process

I had a pot of boiling water going, so I dumped them in there

and got some butter melting

I drained the pasta and dumped it in the saute pan, a couple of them didn't make it

and tossed them in some sauce and served with cheese, was good