I gave this recipe a try:
http://www.mortonsalt.com/for-your-h.../231/pepperoni

I used 80/20 beef. It wasn't so great after a day of rest, but after
about three days in the fridge, it's pretty darn good. Next time I might
add some salt, and perhaps a bit more heat.

On 6/25/2014 3:22 AM, Sqwertz wrote:
> On Wed, 25 Jun 2014 01:52:07 -0400, Travis McGee wrote:
>
>> I gave this recipe a try:
>> http://www.mortonsalt.com/for-your-h.../231/pepperoni
>
> That is just so wrong. All those Morton cure recipes are totally
> demented.
>
> -sw
>
Hey, right and wrong don't matter in the food universe. All that matters
is that it tastes good, and it makes my blood pressure rise. Of course,
the latter is accomplished by reading rec.food.cooking...

On Wed, 25 Jun 2014 03:38:24 -0400, Travis McGee >
wrote:

> On 6/25/2014 3:22 AM, Sqwertz wrote:
> > On Wed, 25 Jun 2014 01:52:07 -0400, Travis McGee wrote:
> >
> >> I gave this recipe a try:
> >> http://www.mortonsalt.com/for-your-h.../231/pepperoni
> >
> > That is just so wrong. All those Morton cure recipes are totally
> > demented.
> >
> > -sw
> >
> Hey, right and wrong don't matter in the food universe. All that matters
> is that it tastes good, and it makes my blood pressure rise. Of course,
> the latter is accomplished by reading rec.food.cooking...

Here's how distant I am from the making of cured sausages - I didn't
even realize pepperoni had beef in it. I thought it was all pork.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 25 Jun 2014 04:15:35 -0700, sf > wrote:

>On Wed, 25 Jun 2014 03:38:24 -0400, Travis McGee >
>wrote:
>
>> On 6/25/2014 3:22 AM, Sqwertz wrote:
>> > On Wed, 25 Jun 2014 01:52:07 -0400, Travis McGee wrote:
>> >
>> >> I gave this recipe a try:
>> >> http://www.mortonsalt.com/for-your-h.../231/pepperoni
>> >
>> > That is just so wrong. All those Morton cure recipes are totally
>> > demented.
>> >
>> > -sw
>> >
>> Hey, right and wrong don't matter in the food universe. All that matters
>> is that it tastes good, and it makes my blood pressure rise. Of course,
>> the latter is accomplished by reading rec.food.cooking...
>
>Here's how distant I am from the making of cured sausages - I didn't
>even realize pepperoni had beef in it. I thought it was all pork.

I can beat that! I never even thought about what pepperoni was made
from. I just know I love it!

John Kuthe...

In article >,
Travis McGee > wrote:

> I gave this recipe a try:
> http://www.mortonsalt.com/for-your-h.../231/pepperoni
>
> I used 80/20 beef. It wasn't so great after a day of rest, but after
> about three days in the fridge, it's pretty darn good. Next time I might
> add some salt, and perhaps a bit more heat.

Here's another pepperoni recipe that's a little more traditional. I
haven't tried it but Len Poli's formulations are usually pretty good.
http://lpoli.50webs.com/index_files/...oni-cooked.pdf

D.

On Wed, 25 Jun 2014 20:10:49 -0700, The Other Guy
> wrote:

> On Wed, 25 Jun 2014 19:28:41 -0700, Don Martinich >
> wrote:
>
> >Here's another pepperoni recipe that's a little more traditional. I
> >haven't tried it but Len Poli's formulations are usually pretty good.
> >http://lpoli.50webs.com/index_files/...oni-cooked.pdf
>
> Fennel seeds are what makes pepperoni, and this recipe falls WOEFULLY
> SHORT on that score.
>
I love fennel, but I can't think of one commercial pepperoni that has
the taste of fennel seed in it.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thursday, June 26, 2014 2:16:50 AM UTC-4, sf wrote:
>
> I love fennel, but I can't think of one commercial pepperoni that has
> the taste of fennel seed in it.

You may already know but finocchiona is a
salami with a very strong fennel flavor.

http://www.richardfisher.com

On Thu, 26 Jun 2014 05:10:11 -0700 (PDT), Helpful person
> wrote:

> On Thursday, June 26, 2014 2:16:50 AM UTC-4, sf wrote:
> >
> > I love fennel, but I can't think of one commercial pepperoni that has
> > the taste of fennel seed in it.
>
> You may already know but finocchiona is a
> salami with a very strong fennel flavor.
>
No, I'm not familiar with that one - but I think I like it. Is it
considered pepperoni?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thursday, June 26, 2014 12:09:46 PM UTC-4, sf wrote:
> On Thu, 26 Jun 2014 05:10:11 -0700 (PDT), Helpful person
>
> > On Thursday, June 26, 2014 2:16:50 AM UTC-4, sf wrote:
>
> > > I love fennel, but I can't think of one commercial pepperoni that has
> > > the taste of fennel seed in it.
>
> > You may already know but finocchiona is a
> > salami with a very strong fennel flavor.
>
> No, I'm not familiar with that one - but I think I like it. Is it
> considered pepperoni?

No it's finocchiona.

http://www.richardfisher.com

sf > wrote in news:4fenq9h4hq5j89mgfob2vphfkfu3jh6pm6@
4ax.com:

> On Wed, 25 Jun 2014 20:10:49 -0700, The Other Guy
> > wrote:
>
>> On Wed, 25 Jun 2014 19:28:41 -0700, Don Martinich >
>> wrote:
>>
>> >Here's another pepperoni recipe that's a little more traditional. I
>> >haven't tried it but Len Poli's formulations are usually pretty good.
>> >http://lpoli.50webs.com/index_files/...oni-cooked.pdf
>>
>> Fennel seeds are what makes pepperoni, and this recipe falls WOEFULLY
>> SHORT on that score.
>>
> I love fennel, but I can't think of one commercial pepperoni that has
> the taste of fennel seed in it.
>
I do not love fennel, but I do like it in low concentrations. Pepperoni is
not a fennelly thing. The "Italian sausage" that accompanies it on pizzas
is, and sometimes I find it overly fenneled, but most often not.
>



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On Sun, 29 Jun 2014 00:13:55 +0000 (UTC), "Winters_Lackey"
> wrote:

>sf > wrote in news:4fenq9h4hq5j89mgfob2vphfkfu3jh6pm6@
>4ax.com:
>
>> On Wed, 25 Jun 2014 20:10:49 -0700, The Other Guy
>> > wrote:
>>
>>> On Wed, 25 Jun 2014 19:28:41 -0700, Don Martinich >
>>> wrote:
>>>
>>> >Here's another pepperoni recipe that's a little more traditional. I
>>> >haven't tried it but Len Poli's formulations are usually pretty good.
>>> >http://lpoli.50webs.com/index_files/...oni-cooked.pdf
>>>
>>> Fennel seeds are what makes pepperoni, and this recipe falls WOEFULLY
>>> SHORT on that score.
>>>
>> I love fennel, but I can't think of one commercial pepperoni that has
>> the taste of fennel seed in it.
>>
>I do not love fennel, but I do like it in low concentrations. Pepperoni is
>not a fennelly thing. The "Italian sausage" that accompanies it on pizzas
>is, and sometimes I find it overly fenneled, but most often not.

The dago name for fennel is the same as for faggot.
http://wiki.answers.com/Q/Why_is_the...a_gap_in_story

On Sun, 29 Jun 2014 00:13:55 +0000 (UTC), "Winters_Lackey"
> wrote:

> sf > wrote in news:4fenq9h4hq5j89mgfob2vphfkfu3jh6pm6@
> 4ax.com:
>
> >>
> > I love fennel, but I can't think of one commercial pepperoni that has
> > the taste of fennel seed in it.
> >
> I do not love fennel, but I do like it in low concentrations. Pepperoni is
> not a fennelly thing. The "Italian sausage" that accompanies it on pizzas
> is, and sometimes I find it overly fenneled, but most often not.
>
Fennel seed is easily added to bulk Italian sausage, so I add as much
as I want. Unfortunately it's impossible to add to links.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 28 Jun 2014 21:33:35 -0700, sf > wrote:

>On Sun, 29 Jun 2014 00:13:55 +0000 (UTC), "Winters_Lackey"
> wrote:
>
>> sf > wrote in news:4fenq9h4hq5j89mgfob2vphfkfu3jh6pm6@
>> 4ax.com:
>>
>> >>
>> > I love fennel, but I can't think of one commercial pepperoni that has
>> > the taste of fennel seed in it.
>> >
>> I do not love fennel, but I do like it in low concentrations. Pepperoni is
>> not a fennelly thing. The "Italian sausage" that accompanies it on pizzas
>> is, and sometimes I find it overly fenneled, but most often not.
>>
>Fennel seed is easily added to bulk Italian sausage, so I add as much
>as I want. Unfortunately it's impossible to add to links.

Huh? I add fennel seed to link sausage all the time... of course you
have to add the seeds to the meat mixture prior to stuffing, it's
difficult to add seeds after the casings are stuffed.