Author Topic: Favorite Pepperoni  (Read 65578 times)

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Offline Chef_Boy-R-Dee

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Re: Favorite Pepperoni
« Reply #50 on: June 21, 2009, 02:06:08 PM »
i agree...smoked pepperoni is really great. I knew a guy who started smoking his own bacon and other meats...he used a weber grill and a trash can...
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Offline Foog

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Re: Favorite Pepperoni
« Reply #51 on: July 10, 2009, 11:38:24 AM »
Just personal preference but I abhor Bridgeford's pepporoni

Aaron

Offline petef

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Re: Favorite Pepperoni
« Reply #52 on: July 11, 2009, 04:10:09 AM »
Just personal preference but I abhor Bridgeford's pepporoni

Aaron

Aaron, Brigeford's is my favorite because it's not too hard and I just like the taste.
I use a sharp knife and run a slit in the casing lengthwise and then peel off the casing.
I'm not cooking it on my pizza, but I like to eat it sliced with cheddar cheese & hot peppers.

Which characteristics make you dislike Bridgeford's pepporoni?
Which brand is your favorite and why?

Different strokes for diferent folks, but it's useful to know the reasons. :)


---pete---





Offline Art

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Re: Favorite Pepperoni
« Reply #53 on: July 13, 2009, 08:58:13 AM »
I can't say I abhor Bridgeford's brand since I would eat it if there wasn't any alternative, but it isn't that great when compared to Boar's Head (which I can get at Publix) and, my favorite, Molinari's from San Francisco which I order online from igourmet.com.
When baking, follow directions.  When cooking, go by your own taste.

Offline Mo

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Re: Favorite Pepperoni
« Reply #54 on: August 23, 2009, 09:29:42 PM »
I bookmarked this link a while back but haven't tried it yet, think I found it thru the forum so maybe someone else has.

http://www.tammysrecipes.com/tammys_spicy_pepperoni

Looks pretty easy and adjustable and I'm sure the liquid smoke could be left out and the logs cooked on a smoker. 





Most dry-cured meats entail a somewhat difficult and lengthy process. In addition to sodium nitrites and nitrates, beneficial bacteria has to be incorporated into the grind to produce lactic acid which will prevent spoilage. Cure times vary between several days to weeks and longer. Hot smoking pepperoni is an option but is not traditional. There is a great book called Charcuterie by Michael Ruhlman and Brian Polcyn which may tell you all you need to know about salting, curing and smoking foods...

I have done a lot of curing and smoking and while not insanely difficult, it is certainly one of those skills that, the more you learn, the more you realize you have to learn...But, there is nothing like frying up a slice of your own cured and smoked pork belly....


Offline tdeane

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Re: Favorite Pepperoni
« Reply #55 on: August 24, 2009, 03:04:45 AM »
i agree...smoked pepperoni is really great. I knew a guy who started smoking his own bacon and other meats...he used a weber grill and a trash can...
Actually, real pepperone is not smoked.

Offline pwaldman

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Re: Favorite Pepperoni
« Reply #56 on: September 04, 2009, 09:47:57 PM »
I was able to get some Molinari's pepperoni from my local Central Market, diced it up and WOW!!!!!!!!!!!!!! Best flavor by far from anything I have tried before.  Held up well to high heat and very little oil.  Also tasted great as a snack on crackers with cheese.  I'm sold. ;D

Pete W

Offline madjack

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Re: Favorite Pepperoni
« Reply #57 on: September 24, 2009, 09:05:04 AM »
I bookmarked this link a while back but haven't tried it yet, think I found it thru the forum so maybe someone else has.

http://www.tammysrecipes.com/tammys_spicy_pepperoni

Looks pretty easy and adjustable and I'm sure the liquid smoke could be left out and the logs cooked on a smoker. 


Did you end up trying this yet? I think I might start a batch tonight, just to see...

Offline Parttimepizzaiolo

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Re: Favorite Pepperoni
« Reply #58 on: September 24, 2009, 07:52:32 PM »
I can't say I abhor Bridgeford's brand since I would eat it if there wasn't any alternative, but it isn't that great when compared to Boar's Head (which I can get at Publix) and, my favorite, Molinari's from San Francisco which I order online from igourmet.com.

I second a vote for Boar's Head.  I love both their pepperoni and their mozz.  Have the deli person slice it super thin and it will crisp up nicely.  They're nice and wide (in diameter) too.


Offline scott r

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Re: Favorite Pepperoni
« Reply #59 on: September 25, 2009, 12:55:45 AM »
This weekend I bought a jumbo stick of Bridgeford, and while at first it seemed like an ok pepperoni, I noticed that when it was cooked it was very salty but lacked flavor that I have come to expect from other brands.    A few friends even asked if I changed the pepperoni because they missed the old one.   Oops!

Offline pcuezze

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Re: Favorite Pepperoni
« Reply #60 on: November 02, 2009, 11:07:09 PM »
I hope I can have some valuable input on this subject.  I'm opening a pizzeria (open February 1) and have spent a great deal of time researching pepperoni trying to find a good and unique variety.  First, regarding hormel's regular pepperoni, there is a drastic difference between what you can buy at the grocery store and what pizzerias use.  Hormel's commercial product is refrigerated and perishable.  Honestly, it doesn't even taste like a similar product.   I ordered the Ezzo and it was ok but a little to bold IMO.  Volpi from Saint Louis was really good as well (and my favorite) but a little tough for most people's liking.  However, over the weekend, the Hormel rep in Kansas City gave me a sample of their Rosa Grande pepperoni.  It's a completely separate product designed for pizzerias in the Ohio/Michigan region.  It is coarse, narrow, and cups beautifully on a pizza (assuming you think a puddle of grease in each slice is beautiful).  Nobody is using this product in Kansas City and I'm really considering it.  It is stronger than the regular hormel but not so strong as to offend.  My only concern is the size and price - I won't be able to pile pepperoni on the pizza the way some other pizzerias do. 

I'm not sure if the Rosa Grande is available anywhere, but if so it's worth a comparison. 

Patrick Cuezze
Next Door Pizza (coming soon)

Offline ninapizza23

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Re: Favorite Pepperoni
« Reply #61 on: November 02, 2009, 11:31:15 PM »
Hi, why don't you try using soppressata instead of pepperoni, it is a much better product!  That grease in the pepperoni and all that mozzarella is a heart attack on a plate.

Offline Trogdor33

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Re: Favorite Pepperoni
« Reply #62 on: November 13, 2009, 01:12:09 PM »
@pcuezze

I just tried the GFS store brand pepperoni and was pleasantly surprised by how much better than the grocery store stuff it is. It comes out to about 17 cents to totally cover a 14" pizza.

I just posted a topic about it here: http://www.pizzamaking.com/forum/index.php/topic,9628.0.html
For all you non-geeks who may be wondering what the name trogdor is all about, have a look here: http://www.homestarrunner.com/sbemail58.html

Offline thirty0six

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Re:Favorite Pepperoni
« Reply #63 on: January 19, 2010, 10:37:54 PM »
When I was a kid, I remember one particular pizza reataurant that used pepperoni that was about the same diameter as a quarter. These little pepperonis would cup when cooked and the rim/edge of the pepperoni would burn ever so slightly. It was the best tasting pepperoni that I can remember.

I picked up a stick at Lucca Ravioli Co. on Valencia St in San Francisco recently.  Not only does it taste "real" and delicious, but it curled up when cooked just like so many of us recall from childhood.  It is entirely worth it to use ingredients from artisan producers unless you're selling slices for $2.

Offline goosen1

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Re: Favorite Pepperoni
« Reply #64 on: January 25, 2010, 12:57:05 AM »
You know... My wife was at Aldi shopping one day and came across pepperoni that they have. Believe it or not.. It wasn't bad at all!!! I liked it more then the Hormel pepperoni!!!
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

Offline randyjohnsonhve

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Re: Favorite Pepperoni
« Reply #65 on: February 03, 2010, 11:40:48 AM »
The best pepperoni is small batch, homemade...It is not that tough to do and you get your own unique flavor...Randy
"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

Offline RichC

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Re: Favorite Pepperoni
« Reply #66 on: February 03, 2010, 02:59:53 PM »
I bookmarked this link a while back but haven't tried it yet, think I found it thru the forum so maybe someone else has.

http://www.tammysrecipes.com/tammys_spicy_pepperoni

Looks pretty easy and adjustable and I'm sure the liquid smoke could be left out and the logs cooked on a smoker. 



I just used this recipe to make a batch of pepperoni, that I hope to use on my Super Bowl Pizza's
After mixing and before chilling, the scent of the meat was unmistakenly a pepperoni smell.
I used a 93/7 beef.  I was tempted to use a 96/4 that a local supermarket had on the shelf,
but thought that the 5.99/# was a bit pricey.  Maybe next time.  I will post later on the taste both
raw and cooked on the pies.


Offline harrisa

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Re: Favorite Pepperoni
« Reply #67 on: May 24, 2010, 03:06:34 PM »
I second a vote for Boar's Head.  I love both their pepperoni and their mozz.  Have the deli person slice it super thin and it will crisp up nicely.  They're nice and wide (in diameter) too.

I third Boar's Head Pepperoni and Mozzarella.  However instead of the thin and crispy, I slice mine thick and juicy.  I figure since I drain my sausage very well, I need to replace the fat somehow :)

aa
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Offline widespreadpizza

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Re: Favorite Pepperoni
« Reply #68 on: May 24, 2010, 04:57:25 PM »
anyone in on the columbus brand.  killer imo  -marc

Offline Jackie Tran

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Re: Favorite Pepperoni
« Reply #69 on: May 24, 2010, 05:52:36 PM »
The only kind I ever use is Boar's Head in a stick purchased at our local Publix. I slice it very thin. We find it not too spicy and not too greasy.   

I have tried several different brands of pepperoni locally and none taste as good as Boar's head.  It's got a little kick to it and not too greasy.  Their mozz also has better flavor and melts better than other block mozz I've tried.

I've also tried their hot soprasetto (sp?) and its good but not like their pepperoni.

Also whether using pepperoni or sausage, the meat flavor benefits from a bit of fat or grease.  If you drain it of all the grease, it's not as flavorful IMO.
« Last Edit: May 24, 2010, 05:54:10 PM by Tranman »

Offline J. Michael

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Re: Favorite Pepperoni
« Reply #70 on: May 24, 2010, 07:42:04 PM »
A few weeks ago I went to Jimmy's Food Store in Dallas and bought two stick of Pepperoni. I bought a 1# stick of Margherita and 1 stick 1.70# of Ciao pepperoni. The Margherita was by far the best tasting pepperoni of the two and by far the best I have ever had. The price is roughly $7 per pound and the Ciao is $4.99. Boar's Head has a good tasting pepperoni, but I am sold on the Margherita. The Ciao was way too greasy with little flavor, though I am stuck with it until I make another run to Jimmy's. I find that the more its cooked the better the flavor which is disappointing.
« Last Edit: May 24, 2010, 07:45:11 PM by J. Michael »
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Offline gourmetcook

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Re:Favorite Pepperoni
« Reply #71 on: November 01, 2010, 06:38:34 PM »
When I was a kid, I remember one particular pizza reataurant that used pepperoni that was about the same diameter as a quarter. These little pepperonis would cup when cooked and the rim/edge of the pepperoni would burn ever so slightly. It was the best tasting pepperoni that I can remember.

Ezzo Supreme Special

--------------------------------------------------------

Burns charcoal black around the edges and a little hotter seasoning. This product was developed for the Buffalo, NY but is very popular in the Midwest as well.  Once again the base meat block is key to product consistency.  Very good  --  everyone should try it.

Offline BigFatPizzaGuy

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Re: Favorite Pepperoni
« Reply #72 on: December 19, 2010, 12:58:38 PM »
boars head

Offline c0mpl3x

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Re: Favorite Pepperoni
« Reply #73 on: December 19, 2010, 03:29:04 PM »
sams club margherita pepperoni.  very meaty, correctly spiced, not too greasy.  very excellent pepperoni, but small slices.
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Offline Reggiano

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Re: Favorite Pepperoni
« Reply #74 on: December 31, 2010, 02:10:56 PM »
Pete-zza, I have been using Margherita brand Pepperoni for the last several year's, and have found that it is a exceptional product, as far as finished taste is concerned, but have also noted, that it Bleeds Out quite a bit, and tend to pool in the center of the pie, with temps hovering around the 525-550 range. Sams Club carries it pre- sliced., in 3 lb Vac Packs.


 

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