<![CDATA[Bear Pepperoni.]]>Did a batch of Bear pepperoni over the weekend and it came out great. Used the seasoning as per instructions and added no extra pepper or pepper flakes or cayanne as I usually do. That’s why I call it pepperoni not blanderoni. Any way it came out great and the seasoning held up great with the bear. Not like the breakfast sausage. I did a mix of 60% bear 20% pork and 20% beef and did up the fat content a bit and used a finer second grind. Thanks for the advice on upping the fat content a bit. And I think the finer grind help disperce it more. This weekend Summer sausage With your smoked cheddar. Will keep you posted…

]]>https://waltonsdev.nodebb.com/topic/104/bear-pepperoniRSS for NodeThu, 10 Sep 2026 23:52:29 GMTTue, 25 Oct 2016 01:20:55 GMT60<![CDATA[Reply to Bear Pepperoni. on Tue, 25 Oct 2016 02:15:59 GMT]]>mdseaside That’s great! I’m glad it turned out good for you!

I’m sure you’ll love the smoked cheddar too. We have been getting a lot of great feedback on the new cheese flavors!

]]>https://waltonsdev.nodebb.com/post/354https://waltonsdev.nodebb.com/post/354Tue, 25 Oct 2016 02:15:59 GMT