I get a little whacky sometimes and make whatever sausage stikes my fancy. Sometimes I really want a piece of bologna but then I miss my spice pepperoni - so one day I made .... PEPALOGNA!
Deejays Pepalogna
Pepalogna is a cross between peperoni and bologna. It was made as a snack meat to go on crackers with cheese.
The Meat
3 pounds of pork butt
3 pounds of chuck
2 pounds of bacon trims
Grind meats through a 3/8 inch plate. Mix with the emulsion ingredients below until sticky.
The emulsion
4 tablespoons of kosher salt
Cure #1 per manufacturer's instructions
2 tablespoons of fermento (I just happen to have it)
1 teaspoon sodium etherbate
1 teaspoon encapsulated citric acid
The hot mix
5 tablespoons paprika
2 tablespoons corn syrup solids
2 tablespoon dextrose
2 tablespoons anise seeds
1 tablespoon garlic
1 teaspoon crushed fennel
1 teaspoon dry mustard
2 tablespoons cayenne pepper
Instructions
Mix into meat and grind into an emulsion – stuff into you large casings. Bake or place in smoker with no smoke at about 190°F for 1 hour. Add wood to the smoker and smoke lightly until an internal temperature of about 150°F.
The emulsion spice
(http://www.deejayssmokepit.net/Q-View/EmulsionSpice.jpg)
The Hot spice
(http://www.deejayssmokepit.net/Q-View/DaHotStuff.jpg)
The ground meats
(http://www.deejayssmokepit.net/Q-View/DaMeat.jpg)
All mixed
(http://www.deejayssmokepit.net/Q-View/MixedHotSpice.jpg)
Stuffed pepalogna
(http://www.deejayssmokepit.net/Q-View/Pepalogna.jpg)
and the smoked pepalogna ... really good, perfect texture and heat!
(http://www.deejayssmokepit.net/Q-View/SmokedPepalogna.jpg)
Cooked with kraut it kind of almost reminds me of those big Wisconsin hot brats the sell in bars out there.