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Author Topic: Old World Pepperoni?  (Read 64539 times)

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Offline DarqMan

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Re: Old World Pepperoni?
« Reply #20 on: June 11, 2012, 11:55:14 PM »
This pie was made with Vermont Smoked Pepperoni. It's the best pepperoni I've ever tasted by far, and I've tasted a lot of different kinds of pepperoni.

CL

Impressive.  Are you using a WFO?

Offline deb415611

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Re: Old World Pepperoni?
« Reply #21 on: June 12, 2012, 06:49:13 AM »
I'll second the Vermont Cure Peppeoni recommendation -  mine was cooked in a standard gas oven and you if you look at the piece on the right it cups even if you have bad pepperoni slicing skills  ;)

I have been using it for a couple years, I don't use anything else. 
« Last Edit: June 12, 2012, 06:59:45 AM by deb415611 »
Deb

Offline TXCraig1

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Re: Old World Pepperoni?
« Reply #22 on: June 12, 2012, 09:27:38 AM »
Impressive.  Are you using a WFO?

Thank you. Yes, it is from my WFO.

CL
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline dmcavanagh

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Re: Old World Pepperoni?
« Reply #23 on: June 12, 2012, 02:56:31 PM »
I've been buying a Polish sausage called kabanos, it's a pork sausage flavored with a lot of black pepper and smoked. The links are generally about 18" long and the sausage is about as big around as a dime to a nickle size. I've used it on a pizza like you would pepperoni and the stuff is out of this world. I'm lucky in that we have a nearby butcher shop that makes the stuff fresh all the time.
Rest In Peace - November 1, 2014

Offline randyjohnsonhve

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Re: Old World Pepperoni?
« Reply #24 on: June 12, 2012, 09:40:08 PM »

Pepperone is not hard to make...I like to use dollops (lightly pre-sauteed) (3/4t) of fresh pepperone on the pizza mid bake...You gain some of the oils as well as keeping it from charring too much...

RJelli :chef:
"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

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Offline Cdragon

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Re: Old World Pepperoni?
« Reply #25 on: July 14, 2012, 09:10:39 PM »
The best pepperoni I've found was a stick of Boarshead, at Southern Season's on a trip to Chapel Hill, NC.

I've seen a stick of Margherita at the local Bi-Lo and a stick of Bridgeford at Food Lion I'll have to grab them and try them out.

Offline PowerWagonPete

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Re: Old World Pepperoni?
« Reply #26 on: July 14, 2012, 10:25:04 PM »
I use Bridgeford on my pizzas after stripping the casing...

http://www.pizzamaking.com/forum/index.php/topic,20003.0.html

Excess greasing out isn't a problem since the proportion of lean to fat is quite high.   ;D

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