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Pepperoni

post #1 of 19
Thread Starter 

Good time to use the yogurt.

 

Got 2.5 lb of 80/20 going to be pepperoni.

Here is what im mixing. (cant remember where i got the mix at)

Red wine
cure
cultured plain yogurt
 

 



Meat

 



Cure mixed in with 3T water

 



2 T Wine. Just floated on the meat.

 




Add the pepperoni mix and mix in well. Add just a tad water if it get tacky.

 




Now the yogurt, mix in very good.

 




All mixed. Put in zip lock in fridge for 24-48 hours.

 


I did this earlier today, put in zip bag in fridge for 1-2 days.

 

Went fishing

BBL

post #2 of 19

Cool!  thumb1.gif   I'm in for this project  popcorn.gif  Did you make the yogurt?

post #3 of 19

I love pepperoni and have never made it. I await the follow up posts with interest. Thanks for posting.

post #4 of 19
Thread Starter 
Quote:
Originally Posted by Smoking B View Post

Cool!  thumb1.gif   I'm in for this project  popcorn.gif  Did you make the yogurt?


Naaa i didnt make the yogurt, was a funky name. No additives, just plain.

 

Yogurt will start to ferment at 40*, unlike Bactoferm where you need higher temps.

post #5 of 19

pepsi.gif Count me in too!  Have the Drinks!

post #6 of 19

Well, how was the fishing...

 

worthless.gif
 

post #7 of 19
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Well, how was the fishing...

 

worthless.gif
 


i got skunked.

 

I did get a few bites though.

 

One on my leg and my arm icon_eek.gif

post #8 of 19

Looks good, dang on the no fish I thought you were going to make fish sausage next biggrin.gif

post #9 of 19

Rick, How much yogurt did you put in?  In the picture, it looks (to my uncalibrated eyeballs) to be about 1/4 of a cup?

post #10 of 19
Thread Starter 
Quote:
Originally Posted by Dutch View Post

Rick, How much yogurt did you put in?  In the picture, it looks (to my uncalibrated eyeballs) to be about 1/4 of a cup?


1.5 Tbs

post #11 of 19
Thread Starter 

Got the pepperoni stuffed in a few rings and a small straight. I can smell the fermentation, thats a good thing so it looks like the yogurt may work good.

 

 

 

Gotta let the casings dry some. 2 Days of rain and nasty thunderstorms and today is kinda humid partly cloudy.

post #12 of 19

Looks good

post #13 of 19
Thread Starter 

Pepperoni is getting close.

 

post #14 of 19

drool.gif
 

post #15 of 19
I figured store bought yogurt was pasteurized and didn't have any live bacteria.


-Nick
post #16 of 19
Thread Starter 

Plain yogurt has live active bacteria.

 

 

 

 

Has the pepperoni tang and a tad of heat. Brown bag/fridge and it will be better in a couple days.

post #17 of 19

Wow!

post #18 of 19
Quote:
Originally Posted by S2K9K 

edited post

38x38px-ZC-84cf1503_download.jpeg
S2K9K
Yesterday at 8:39 pm

Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:

http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
Moderator Team

That's OK, edit my posts as you like :deadhorse: 


Edited by Black - 10/17/13 at 5:14am
post #19 of 19

How would yogurt (plain) affect a recipe for bologna?

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