skyhightree1
Well-known member
What do you have for a dry aged pepperoni recipe that I can't even mess it up?
Jogeephus":zzolzjyb said:If you die or get the bloody scours you've done something wrong. ;-) :lol:
Jogeephus":12vdqxw1 said:No, beef has more myosin and helps the bind but you can make it with all pork if you want. Just use lean pork with less than 30% fat. You might want to mix some butt with loin to be sure you keep the fat down. Pepperoni shouldn't have much fat in it.
skyhightree1":3t5o5rjp said:Jogeephus":3t5o5rjp said:No, beef has more myosin and helps the bind but you can make it with all pork if you want. Just use lean pork with less than 30% fat. You might want to mix some butt with loin to be sure you keep the fat down. Pepperoni shouldn't have much fat in it.
Oh ok just wondered why it had to have beef.
Jogeephus":1nzl883t said:skyhightree1":1nzl883t said:Jogeephus":1nzl883t said:No, beef has more myosin and helps the bind but you can make it with all pork if you want. Just use lean pork with less than 30% fat. You might want to mix some butt with loin to be sure you keep the fat down. Pepperoni shouldn't have much fat in it.
Oh ok just wondered why it had to have beef.
Original peperoni was made with either beef or pork or a combination of the two. This recipe splits the difference giving you the best of both worlds. You can avoid a few minor problems by using both. More user friendly.