Pepperoni (Fast fermented, semi-dry)

pork700 g1.54 lb.
beef300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt23 g4 tsp.
Cure #12.5 g1/2 tsp.
dextrose (glucose), 1.0%10.0 g2 tsp.
sugar, 1.0%10.0 g2 tsp.
black pepper3.0 g1½ tsp.
paprika6.0 g3 tsp.
anise seeds, cracked, (or fennel seeds)2.5 g2 tsp.
cayenne pepper2.0 g1 tsp.
F-LC culture0.24 guse scale
  1. Grind pork and beef through 3/16” plate (5 mm).
  2. Mix all ingredients with meat.
  3. Stuff into beef middles or fibrous casings about 60 mm.
  4. Ferment at 38º C (100º F) for 24 hours, 90-85% humidity.
  5. Optional step: introduce warm smoke (43º C, 110º F), 70% humidity, for 6 hours.
  6. Gradually increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
  7. For a drier sausage: dry for 2 days at 22-16º C (60-70º F), 65-75% humidity or until desired weight loss has occurred.
  8. Store sausages at 10-15º C (50-59º F), < 75% humidity.

Original Italian pepperoni is not smoked.

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