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LOCATION: Recipes >> Preserving Meats >> Pepperoni 01

Print this Recipe    Pepperoni 01


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.

Notes: 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.

This 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.


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