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I made Pepperoni in the smoker and it’s the best pepperoni I have ever tasted. Today I bought the pork and beef to do another 5lbs batch.
I guess it depends on your recipe, but mine was a dark red from the get go and went even a darker red. Tis a good thing, it’s the paprika and cayenne powder.
And pork fat was not and still not available to me, unless, I guess, I order it special. I just pick out a fatty looking pork shoulder and go with it.