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Post by midhilldexters on Dec 12, 2011 19:36:12 GMT -5
So, I'm making pepperoni from some dexter beef, and, I'm going crazy waiting for it to finish cooking. Has anyone ever done pepperoni before? Salami? I would have liked to smoke this but I chose a recipe that entailed cooking it for 8 hours at 200*. If it sucks the dog will be happy. If it's good, I'll let you have the recipe.
Anyone else do anything different with their beef or milk? I've done cheese and I've made soap from the milk, and butter of course.
Carol K
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Post by Star Creek Dexters on Dec 13, 2011 8:33:09 GMT -5
Oh, what a great idea! If it turns out, I definitely want the recipe! We regularly have 5+ gallons of milk in our frig, so we have bcome quite creative with it. Here's some of the things we do besides the normal cheese and butter: Pudding Canned milk Evaporated milk Sweetened condensed milk Caramel Cheese sauce, alfredo, cheddar, mac&cheese, etc it freezes really well Yogurt Keifer Frozen yogurt Clabber for the chickens Milk Soap That's off the top of my head  I would love to hear others inputs. I am always looking for new uses. |
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Post by Star Creek Dexters on Dec 13, 2011 19:59:49 GMT -5
Ah, Clabber is a thick yogurt like substance that's the by-product of letting raw milk ferment. Clabber provides both calcium and protein, and good bacteria for chickens.
Here's what I do: pour raw milk into a pail, let it sit outside if it's warm and inside if it's cold, and don't mess with it. I cover it with a towel so nothing falls into the bucket. Depending on the temp, the warmer the faster, it take between 12-48 hours to finish. When it's ready the whey (the yellow part) will separate from the white part (the clabber) When this happens, I take it out and dump it in bowls for the chickens. They litterally come running, flying, feet in the air to get to it! An they all have white beaks when the finish!
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Post by laughingllama75 on Dec 14, 2011 17:11:06 GMT -5
Clabber! My girls LOVE thier clabber!
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Post by legendrockranch on Dec 14, 2011 18:55:07 GMT -5
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Post by midhilldexters on Dec 14, 2011 20:05:44 GMT -5
looks really good, smells great and tasted great, it was a little dry for me, others loved it, but I think I'll try the next batch for 6 hours instead of 8. Thanks Barb I'll take a look at the link. This is the recipe I tried tammysrecipes.com/tammys_spicy_pepperoni |
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Post by legendrockranch on Dec 14, 2011 21:45:04 GMT -5
Carol, I've used the Mortons Tender Quick Cuing Salt, most recipes are for around 4 hours.
If you decide to smoke them (outside) you can up the time to six hours.
We smoke at 150-200 degrees. Almost the same temps as the low oven.
Barb
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I would love to hear others inputs. I am always looking for new uses.
