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Jogeephus

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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:
 

Jogeephus

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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.
 
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skyhightree1

skyhightree1

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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.

Oh ok just wondered why it had to have beef.
 

Jogeephus

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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.

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.
 
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skyhightree1

skyhightree1

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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.

Any opinions on this? https://www.meatprocessingproducts.com/91040.html
 

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