Has anyone used straight ground pork for pepperoni or snacks? Did it work or are there any tricks to using it?

]]>https://waltonsdev.nodebb.com/topic/534/pepperoniRSS for NodeThu, 10 Sep 2026 23:11:15 GMTSun, 08 Apr 2018 23:24:58 GMT60Well you got my brain spinning too much and I couldn’t stop thinking of pepperoni so now I have been making pepperoni all day and shooting a video about it! I’ll have the video up hopefully in just a couple of days!

]]>https://waltonsdev.nodebb.com/post/1461https://waltonsdev.nodebb.com/post/1461Tue, 10 Apr 2018 18:41:33 GMTThanks Jonathon, Will let you know it comes out. Was just an idea so it may take a while till I get to it.

]]>https://waltonsdev.nodebb.com/post/1459https://waltonsdev.nodebb.com/post/1459Tue, 10 Apr 2018 04:26:13 GMTmdseaside I’ve never made it from 100% pork but there is no reason you can’t. In fact 100% pork is what most people who slow cure it would use so it would be far more common to make 100% pork than 100% beef. A few things you might notice with 100% pork is that the color might be different and your particle definition might seem a little different as it wont have as much lean meat to make the chunks of fat stand out as much.

]]>https://waltonsdev.nodebb.com/post/1456https://waltonsdev.nodebb.com/post/1456Mon, 09 Apr 2018 16:46:08 GMT