Meats and Sausages
Pepperoni
Pepperoni (Fast fermented, semi-dry)
| Meats | Metric | US |
|---|---|---|
| pork | 700 g | 1.54 lb. |
| beef | 300 g | 0.66 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 23 g | 4 tsp. |
| Cure #1 | 2.5 g | 1/2 tsp. |
| dextrose (glucose), 1.0% | 10.0 g | 2 tsp. |
| sugar, 1.0% | 10.0 g | 2 tsp. |
| black pepper | 3.0 g | 1½ tsp. |
| paprika | 6.0 g | 3 tsp. |
| anise seeds, cracked, (or fennel seeds) | 2.5 g | 2 tsp. |
| cayenne pepper | 2.0 g | 1 tsp. |
| F-LC culture | 0.24 g | use scale |
Instructions
- Grind pork and beef through 3/16” plate (5 mm).
- Mix all ingredients with meat.
- Stuff into beef middles or fibrous casings about 60 mm.
- Ferment at 38º C (100º F) for 24 hours, 90-85% humidity.
- Optional step: introduce warm smoke (43º C, 110º F), 70% humidity, for 6 hours.
- Gradually increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
- For a drier sausage: dry for 2 days at 22-16º C (60-70º F), 65-75% humidity or until desired weight loss has occurred.
- Store sausages at 10-15º C (50-59º F), < 75% humidity.
Notes
Original Italian pepperoni is not smoked.
