What's the deal with pepperoni?

I'm not sure what pepperettes are. Just small sized pepperoni? It must be an Ontario thing, never saw them in Western Canada. Someone educate me please.
 
Longwalker said:
I'm not sure what pepperettes are. Just small sized pepperoni? It must be an Ontario thing, never saw them in Western Canada. Someone educate me please.
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I’m located in Sherwood Park, Alberta and see them frequently in the grocery stores, normally in vacu packed bags, Sobeys, Save on Foods, super store etc. Not normally in bulk at meat counters.
 
From my local butcher supply lady, pepperette=dried pepperoni=moist to keep them moist she gives me a binder and you can't dry them no matter how much they are cooked/smoked. No binder they can be stick dry and taste like bark if overcooked, done right they travel well for any occasion.
 
Longwalker said:
I'm not sure what pepperettes are. Just small sized pepperoni? It must be an Ontario thing, never saw them in Western Canada. Someone educate me please.
Click to expand...

Pepperetts all over Alberta. Certainly Edomonton, Calgary and the North East.
I lived in Saskatchewan eleven years, but when I was posted Alberta, Longview jerky was the bee's knees.
Myself I found Saskatchewan and Manitoba jerky very much found wanting in flavor and overall eye appealing.
Which I don't really understand because the prairie provinces have plenty of room for beef cattle herds? But that's just me sir!

Edit: ten years ago pepperetts called beer sticks hereabouts.
 
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I love pepperettes, If I get the store bought ones I found that the Presidents Choice from Superstore the best. If homemade I use deer, I once had an entire smaller deer turned into sausage and pepperoni.
 
GMC403 said:
I’ve found the Hi Mountain brand pepperoni seasoning mix (original) works just fine as far as taste goes. The trick to a good end product is how it’s cooked/smoked. Essentially you need to cook it low and slow enough to not render out the fat so they aren’t greasy and have a nice snap to them, but hot enough to get it through the “danger zone” within the allowed time frame.

Every smoker is different and outdoor temps can be a factor too.
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Low and slow is the process. Fat renders at 180 degrees. Start your smoker at 110 degrees and slowly raise the temp to 170 max over 6 hours while applying smoke. Sausage is fully cooked when internal temp reaches 155 degrees.

You must use cure in this process to eliminate the "danger zone"
 
I loves me some pepperettes! Sometimes we slice them up add it to omelettes. I’ve even fried them up in duck fat just to eat them warm for a change. My mouth is watering as I write this
 
Longwalker said:
I'm not sure what pepperettes are. Just small sized pepperoni? It must be an Ontario thing, never saw them in Western Canada. Someone educate me please.
Click to expand...

Exactly what they are, about the size of a sharpie, I always take them hunting and ice fishing. They are quite popular here and readily available by many different makers.
 
Well you guys sure didnot grow up with a batch of Italians or Ukrainians around you as I did
Not a day would go by we didnot snack on some form and still to this day a stick of polish, hot pepperoni and kielbasa a week is eaten in this house
My entire deer would be mixed with some pork and processed into the same plus sausage & jerky but that is usually saved for goose meat
Not deer but bought weekly here ( one week shown) and made the old ways
Christ your guys in Ontario have still one of the best out there who's grandfathers started here and we still get weekly orders of their products at the small town mom and pop store
Cheers
Fix the link
ht tp://venetianmeats.com/shop/


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