How to make deer or pork pepperoni at home - edit 1

[tenderoni1921]

could u tell me the measurements of the spices thx awesome vid btw

[sparky55s]

great and informative video. I was ready to take a gun to the computer after the 100th repeat of that music. Would have MUCH rather just listen to you even if there is pauses. Thanks for sharing

[rldel149]

@sparky55s - yea.. maybe it is time to take this one down..

[scottgeiger88]

@rldel149 dont you dare take any of these videos down i love them i learned alot from them.

[littlenormy]

So for every 1and1/2 Lbs of deer burger should I double up on the recipe?for example,I have 25 lbs of deer burger,should I put 25 TBS of Soy flour and so on for the rest?



[fordman0351]

the music is killing me dude

[itsdeploy]

making pepperoni is a hard work good video

thanks

[scottgeiger88]

i was talking to my local sausage maker. he said as soon has you take them out of the oven you should drop them in a ice water bath it stops the shrinkage i tried it and it work great only for 15 minutes thou no longer

[russiansk8ter4life]

i was wondering where you purchase your casing for your sausage?

and your grind or whowever its called? im interested in making some for my family.

[russiansk8ter4life]

i was wondering where you purchase your casing for your sausage?

[frambris]

You must REALLY love "I Love You Just Because" because you played it a zillion freakin' times.

[behnambazmi]

whats the peperoni wrapper called.

[cplmackk]

Yet another great video! I'm excited to try making sausages and now peperoni. Thanks for the recipes also.

[KymaticaHealth]

Great vid and looks very yummy and btw RON PAUL 2012 .....:)

[handyandygsxr]

Hi, I keep coming back to this video it is great, Where can I get the binder and other thing,s?

[joangenewilder]

Hi there,

What is the recipe? I can't hear the ingredients over the music...

Thanks

[sosaley]

Thanks @ridel149, This is a great video. You made no comments about the taste, I assume it is because the sausage will speak for itself? Thanks for al the tips, They were really helpful! I hope I get to see more videos like this!

[rldel149]

@sosaley - Oh idunno.... true pepperoni is a small diameter salt cured pork product. Get enough pork fat and salt (leave the rest alone) keeping refrigerated after cooking and it is pretty good. But.... we don't want the Nanny State to revoke my video because of sodium content.. so adjust.

[fzfamilyhomestead]

Very informative. Thanks!

[HomeworkHelper1]

I meant what it is made of.

[WickeDFate4]

@HomeworkHelper1 collagen

[bobkelso4245]

@HomeworkHelper1 plant fibers usually

[HomeworkHelper1]

Would you happen to know what a casing is?

[ps3guy131]

Thanks for the tutorial it was delicious

[melvynthecat]

I love you for a hundred thousand reasons, but most of all for your video

[melvynthecat]

No matter what the world may say about me..I love you most of all for your video...

[HoodwinkedbyanAngel]

lose the fucking Christmass music killing your words and speak clearly and you might have winner

[windycitysaint1982]

How long can the sausage stay in the freezer? When you take it out of the freezer, you just let it thaw and its ready to eat?

[rldel149]

@windycitysaint1982 - how long? vacuum packed, I have gone 2+ years in my residential type chest deep freezer.

[Skankpronger]

not bad and very cautious to, good video

[rldel149]

@Skankpronger "not bad  and very cautious to, good video" - - Thank you, I occasionally go to message board type places and see some pretty scary stuff.

[breezyage]

does it need to be refrigerated after, or can it hang in the pantry?

[rldel149]

@breezyage It has to be refrigerated. Pepperoni is salt cured to a minimum level to ensure pork worms are killed off. It is a different process.

[shaunpisk]

how long and what temp are you cooking your sausage?

[rldel149]

@shaunpisk "how long and what temp are you cooking your sausage?" - times and temperatures vary with ovens (they aren't always what they say they are on the dial) but the recipes have a "start with" time/temp in each. Each may be adjusted somewhat.

[ajayaruna]

Larry?

[Nihilodei]

Thanx Ridel... I am going to nail some extortionists on casing prices soon enough... Is there any reason why you cant use hog or sheeps casings when making salamis hat are cooked?

If Roo prices come down I/ll send a tube for you to watch

[rldel149]

No, not to my knowledge but probably beef or pork would be more size appropriate. Sheep casings are like breakfast link/banger size. Beef is more salami and ring bologna sized while the pork casings get brats, polish, red-hots, and so much more.

Got to soak them, soak them, soak them to get the salt out.

[Nihilodei]

Cheers,

Mud

[Nihilodei]

I probably wasnt to clear, My motivation is to kick the whole families food prep into another gear.. I'd like the really nice fermented flavor salamis as well.. The rustic no nonsense ones would particularly appeal to my father and my son..

Here in aus we can comfortably get nitrite and some acid producing cheese bugs..

Our ambient temps range from 15C winter, 20C spring autum, 35C peak summer. This sounds a bit like Sicily to me.

Cheers

Mud

[rldel149]

Fermented sausages are a different class than cooked sausages & take quite a bit more preparation and skill. There is an issue of assumption of liability as well. I am willing to post dealing with cooked products in an open forum at this time. It is possible that a for profit series may be introduced for sale in the future.

[Nihilodei]

I'll look forward to it..My professional career was science based... I assure you I will not do things half assed and risk the health of others.. So the research and correct sourcing will be done way ahead of time.. For now.. its cool enough to start brewing soon and to enjoy the cooked/hot smoked sausages.

Damn, that profit series is a great idea.. Ive been holding cooking lessons for free for ages.

Ciao

Mud

[HUNTI5751]

i have some in the oven right as i type but i uses 50 50 deer meat and beef thanks for the helpful hints for us do at homers

[rldel149]

Pepperoni is traditionally a salt cured dried or semi dried sausage - this is a cooked sausage and has had the sodium content reduced for the general public's benefit and regional tastes - additional table salt can be added as an individual sausage maker's personal choice. The only thing is, once in, you can't take it out :P Good luck.

[Yellaboi567]

wut kind of music was playing???

[peanut299]

I was refering to the ratio of meat to spices. The vidio is for a 9 pound recipe, but the recipe is for 1 1/2 pounds

[rldel149]

multiply by 6

[DonHoraldo]

6*1.5=9

[peanut299]

I am confused. The recipe at the end looks like the recipe for your 1 1/2 pound pastrami recipe???

[rldel149]

It is not the same recipe.

None of the pastrami log/snack stick recipes are similar to pepperoni. A notable difference is pastrami has coriander as a prominent flavor.

[sharonsfella]

How long will the cold cuts last in the fridge??

Thanks

[rldel149]

You know, I don't know. I never had any to go bad under refrigeration. I like this one with about the full load of salt. Traditional pepperoni is dry and of an even greater salt content than what that would be if you doubled my starter load.

[jaredthanemartin]

Great video, I'm gonna try making this with a freind whos a butcher here in El Salvador. but I couldn't hear well enough to make out the ingredients at the beginning of the video. could you type them out?

[thedug]

Great video. Im a butcher and you have better gear than my shop. lol.

[rldel149]

Thanks!

[Tech4128]

Great video!!  What size stuffer are you using? I just ordered a 5 lb. capacity stuffer today.

[rldel149]

Five pounds.

It works OK. I confess at times when I run big batches I wish I had a bigger mixer and stuffer but the 17# mixer and 5# stuffer work pretty well for home production.

[Feiksma]

What are those casings made of?

They don't seem to be made of the gut.

[rldel149]

They are not "natural" casings as you noted, they are "fibrous" casings and are inedible. They are much like paper.

[Feiksma]

Aha, thanks.

Must i use these fibrous casings for a pepperoni, or could i use the 'natural ones' as well?

[rldel149]

Sure. I do that too.

[nivlakRD]

ur the man

[bigbubba8888]

i just made a batch of this it is outstanding all i did different was added a little more table salt other then that its amazing taste just like pepperoni now i stuff it sunday

[kdhag99]

Keep the recipes coming, THERE GREAT

PS- Have you ever heard of dropping the rolls in cool water after smoking or baking?

[rldel149]

thanks and no I haven't.

[581u812]

I'm confused on the amount of pork ya throw in- I guess I missed it...the video also seems diff amount than at the end in the list.

Anyone get that?..

[rldel149]

In this actual clip (0m:38s) the batch was 2/3 pork to 1/3 deer. 3lbs deer => 6lbs pork 9 lbs batch.

You can go 100% deer (must use binder) or as little as 1/3 pork to 2/3 deer without binder. (pork butt is apx 20% fat)

[notorious00big]

my uncle made some one year,i don't know what he put in it, but man, did it give me the shits!

[SUPERV1LLAN]

lmfoa

[jackcarpentersax]

Don't be too quick to blame the food.

Did you have a cold at the time?

Were you drinking?

Those also cause temporary bowel problems.

Give your uncle some benefit of the doubt.

[HoodsMore]

Great stuff thank you.