<![CDATA[Pepperoni]]>Got a mixed 10# batch on the smoker now .Got a late start though. 1/2 with ghost cheese 1 1/2 cup to 5# just to try. Love that heat it brings. Dond pictures tomorrow or so. ![alt text](image url)

]]>https://waltonsdev.nodebb.com/topic/686/pepperoniRSS for NodeFri, 11 Sep 2026 15:40:05 GMTWed, 29 Aug 2018 22:24:35 GMT60<![CDATA[Reply to Pepperoni on Thu, 30 Aug 2018 19:54:46 GMT]]>Thanks Yeah I drink a few waiting on it to cook last night! LOL
I’m thinking that if you need more cheese, and I like lots of cheese, that pepper jack might work with it?

]]>https://waltonsdev.nodebb.com/post/1981https://waltonsdev.nodebb.com/post/1981Thu, 30 Aug 2018 19:54:46 GMT<![CDATA[Reply to Pepperoni on Thu, 30 Aug 2018 19:01:42 GMT]]>tarp I added ECA to my pepperoni too, I really liked it but the overall opinions on using the ECA were mixed. It seemed like those who liked it really liked and anyone who didn’t like it hated it. Oh well, to each their own, right?

Glad to hear the Ghost Pepper Cheese did well, love that stuff. Nice set up you got there by the way! Roll a keg out there and you’ve got yourself a perfect spot!

]]>https://waltonsdev.nodebb.com/post/1980https://waltonsdev.nodebb.com/post/1980Thu, 30 Aug 2018 19:01:42 GMT<![CDATA[Reply to Pepperoni on Thu, 30 Aug 2018 16:51:51 GMT]]>0_1535646378423_pepporni cut.jpg 0_1535646401597_Garry's smokehouse.jpg
I know better but, got delayed by thunderstorms so I didn’t put on smoker till 1530 so it was midnight before everything cooled and was put up. The ghost cheese is great! I did a 10# batch total and added 1 1/2 cups to about 8# and mixed. Then at about 5 #s left and added .50z of Encapsulated Citric Acid. The ECA is OK, but my wife does’t care much for it. This was just a try I’ve never used it. Think it would be better in snack sticks. Now the Ghost cheese gives a great Hot kick. We both love it. Might need a little more but not to much. I just stuffed some plain then with only cheese, then the ECA also. A little of each. Also added a little smoke for 2 hours then used my gas heat to keep the temperature controlled. Bottom line is the Ghost cheese has got a real punch so a little goes a long way. I will be added it to other things I want to spice up.

]]>https://waltonsdev.nodebb.com/post/1979https://waltonsdev.nodebb.com/post/1979Thu, 30 Aug 2018 16:51:51 GMT<![CDATA[Reply to Pepperoni on Thu, 30 Aug 2018 13:06:13 GMT]]>tarp Really wishing I had added Ghost Pepper Cheese to the pepperoni I made here a few months ago now! Let us know how it turned out? Did you use Encapsulated Citric Acid?

]]>https://waltonsdev.nodebb.com/post/1976https://waltonsdev.nodebb.com/post/1976Thu, 30 Aug 2018 13:06:13 GMT<![CDATA[Reply to Pepperoni on Wed, 29 Aug 2018 23:01:53 GMT]]>Hey tarp!
I merged your two topics together.

Looking great!
Pepperoni with ghost pepper cheese sounds amazing! I haven’t tried that yet, but I want to now…
You’ll definitely have to report back with what you think of the final flavor comparison!

]]>https://waltonsdev.nodebb.com/post/1972https://waltonsdev.nodebb.com/post/1972Wed, 29 Aug 2018 23:01:53 GMT<![CDATA[Reply to Pepperoni on Wed, 29 Aug 2018 22:57:29 GMT]]>0_1535583228016_pepperorni.jpg 0_1535583277684_20180829_153633.jpg
Had to change computers hope this one works lol

]]>https://waltonsdev.nodebb.com/post/1971https://waltonsdev.nodebb.com/post/1971Wed, 29 Aug 2018 22:57:29 GMT<![CDATA[Reply to Pepperoni on Wed, 29 Aug 2018 22:26:08 GMT]]>tarp sorry can’t get my photos to load

]]>https://waltonsdev.nodebb.com/post/1970https://waltonsdev.nodebb.com/post/1970Wed, 29 Aug 2018 22:26:08 GMT