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Jo what do you have?
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<blockquote data-quote="Jogeephus" data-source="post: 1552611" data-attributes="member: 4362"><p>If you are like me then you can mess anything up so this isn't foolproof.</p><p></p><p>Pepperoni </p><p></p><p></p><p>Pork 60% </p><p>Beef 25% </p><p>Back fat 15% </p><p></p><p>Per 1000 gram (1 kilo) </p><p></p><p>Salt 25 grams </p><p>Cure #2 2.5 gr </p><p>Dextrose 4 gr </p><p>Sugar 3 gr </p><p>Black Pepper 3 gr </p><p>White Pepper 1 gr</p><p>Hungarian Paprika 8 gr </p><p>Fennel 3 gr </p><p>Anise 2 gr </p><p>55k Cayenne 2 gr </p><p></p><p>Tspx or Culture of choice </p><p>55-60mm Beef middles </p><p>Note: All spices are Ground </p><p></p><p>Instructions</p><p>Grind pork and beef through 3/16" plate (5 mm) making sure they are nearly frozen to insure a clean cut.</p><p>Mix all ingredients with meat until mince becomes tacky. This is best done by folding the meat. Don't overwork or you'll cause fat smearing and the salami won't dry properly.</p><p>Stuff firmly into beef middles or 2" fibrous casings.</p><p>Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.</p><p>Optional step: cold smoke for 8 hours (< 22º C, 72º F). You might want to do this step since I doubt you probably have a large population of "wild molds" and unless you inoculate then you will probably have some freaky colored molds on your salami which might freak you out.</p><p>Dry at 16 -12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.</p><p>Store sausages at 10-15º C (50-59º F), < 75% humidity.</p><p></p><p>If you die or get the bloody scours you've done something wrong. ;-) :lol:</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1552611, member: 4362"] If you are like me then you can mess anything up so this isn't foolproof. Pepperoni Pork 60% Beef 25% Back fat 15% Per 1000 gram (1 kilo) Salt 25 grams Cure #2 2.5 gr Dextrose 4 gr Sugar 3 gr Black Pepper 3 gr White Pepper 1 gr Hungarian Paprika 8 gr Fennel 3 gr Anise 2 gr 55k Cayenne 2 gr Tspx or Culture of choice 55-60mm Beef middles Note: All spices are Ground Instructions Grind pork and beef through 3/16” plate (5 mm) making sure they are nearly frozen to insure a clean cut. Mix all ingredients with meat until mince becomes tacky. This is best done by folding the meat. Don't overwork or you'll cause fat smearing and the salami won't dry properly. Stuff firmly into beef middles or 2” fibrous casings. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. Optional step: cold smoke for 8 hours (< 22º C, 72º F). You might want to do this step since I doubt you probably have a large population of "wild molds" and unless you inoculate then you will probably have some freaky colored molds on your salami which might freak you out. Dry at 16 -12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved. Store sausages at 10-15º C (50-59º F), < 75% humidity. If you die or get the bloody scours you've done something wrong. ;-) :lol: [/QUOTE]
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