Making up a 10 pound batch of Pepperoni. Using 44mm cellulose casing for this batch. Will finish them off in the smoker and not give them a hot water bath this time. After they finish and rest in the fridge overnight I will peel the casings and vac seal.
Got the spices all mixed up.
Spices mixed into the meat by hand. Well mixed until sticky.
Got them all stuffed up. Used hog rings for the bottom and butchers twine for the top to make a loop to hang.
Just hung them in the Bradley. Took the V-tray out cause they were too long. Each chub weighs a bit more than a pound wet weight. Should be close to a pound when finished. We will see.
Sparky, no meat on the floor or my shoes and no meat stuck on the walls, cabinets or ceiling. Wife did the inspection and I passed with flying colors. Guess I am getting this sausage stuffing thing figured out
