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LOCATION: Recipes >> Preserving Meats >> I've posted this before and it always stirs up a controversy. It is a

Print this Recipe    I've posted this before and it always stirs up a controversy. It is a

fermented sausage, and if you've never made a fermented sausage I
advise proceeding cautiously. An incorrectly made fermented sausage
can kill you. It is from Michigan State University and it took me
three tries to get it right. No, I will not explain PH, GDL, and
starter cultures. If you don't already know about those things, do a
lot of research before attempting Pepperoni.


22 lb. lean meat
3 lb. pork fat
1 1/4 cup + 2 tablespoons salt
1/3 cup + 1 tablespoon + 1 teaspoon dextrose (glucose)
2 tablespoons cure dissolved in 1 cup water
3/4 cup ground red pepper
3/4 cup ground allspice
1 tablespoon garlic powder
5 tablespoons fennel seed

Grind meat and fat through a 1/2-inch plate. Mix meat, fat, and
all seasonings. Grind through a 1/8-inch plate and mix 6 minutes.
Stuff in hog casings and place in 90 degrees Fahrenheit smokehouse
until pH 5 is reached. Store at 50 degrees Fahrenheit for 20
days to produce a dry product, or heat to 142 degrees Fahrenheit
after pH 5 is reached to produce a semi-dry product.

It is best to use a starter culture with all fermented sausage. If
starter cultures are not available let product stand in a 6-inch deep
tray at 38 degrees Fahrenheit for 72 hours before it is stuffed or add
8 oz. of GDL per 100 lb. of product and heat to 142 degrees
Fahrenheit internally without incubation.


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