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Home Made Sausage, Cured, and Smoked Meats

edinatlanta

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You one thirsty MF.
It's not thirsty to [i started to type out like five different jokes finishing this thought but i couldn't tie them all together or come up with a punchy/coherent punchline so im abandoning the effort]
 

Piobaire

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Doing homemade pizza tomorrow. Should I put browned off homemade, home ground Italian sausage as my second meat (pepperoni is #1) or should I use some smoked brisket I have and shred it?
 

Texasmade

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Doing homemade pizza tomorrow. Should I put browned off homemade, home ground Italian sausage as my second meat (pepperoni is #1) or should I use some smoked brisket I have and shred it?
Anchovies. Best pizza topping ever.
 

Piobaire

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Non-responsive.
 

tom153

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I vote sausage. Will be easier to eat than brisket, IMO.

What hydration percentage are you doing for the dough? I’ve had great luck with 68% cooking at ~550-600
 

edmorel

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What’s a good pepperoni for pizza. Not the hormel crap. I bought a stick of “artisan” pepperoni but it seems to be better suited for charcuterie then to slice and put on a pizza. Also, I terms of hydration, so far my best pizza comes out at probably 70% hydration, not sure why I need so much water.
 

Piobaire

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What hydration percentage are you doing for the dough? I’ve had great luck with 68% cooking at ~550-600

LULWUT? Touch, feel, sight.
 

edinatlanta

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Texasmade

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Doing homemade pizza tomorrow. Should I put browned off homemade, home ground Italian sausage as my second meat (pepperoni is #1) or should I use some smoked brisket I have and shred it?
Sausage then. Stick with the pork theme if you're not going to do anchovies.
 

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