Pepperoni (Slow fermented, dry sausage)
Traditional pepperoni is a dry sausage, smoked, air dried, sometimes cooked. Pepperoni can be made from beef, pork or a combination such as 30% beef and 70% pork. Pepperoni is a lean sausage with fat content < 30%. Cheaper, fast-fermented (semi-dry) and cooked types end up as toppings to pizzas worldwide to give flavor. Traditionally made Italian pepperoni was not smoked.
|pork||700 g||1.54 lb.|
|beef||300 g||0.66 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose), 0.2%||2.0 g||⅓ tsp.|
|sugar||3.0 g||⅓ tsp.|
|black pepper||3.0 g||1½ tsp.|
|paprika||6.0 g||3 tsp.|
|anise seeds, cracked, (or fennel seeds)||2.5 g||2 tsp.|
|cayenne pepper||2.0 g||1 tsp.|
|T-SPX culture||0.12 g||use scale|
- Grind pork and beef through 3/16” plate (5 mm).
- Mix all ingredients with meat.
- 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).
- 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.
Original Italian pepperoni is not smoked.