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Dry cured Pepperoni..

post #1 of 18
Thread Starter 

Here is some Pepperoni I did last month. It came out really well.

The recipe can be found at Len Poli's website.

 


So I mixed this up, stuffed into hog casing. I went with links 10" long , twist, 10" again and tie.


Once I finished, I put it in a warm environment to get happy (as per directions).

Then everyone went into the curing cabinet.
Here they are after a week or so.




Almost there.


I finally pulled these when I reached 33% loss. I was going for 35%, but the Pepperoni felt very firm.
This is the end result.






This was the best Pepperoni I've ever had. I couldn't believe how well this came out.

 

Thanks for looking.

post #2 of 18

That looks great Sam.

post #3 of 18
Looks real good!


~Martin
post #4 of 18

That looks very good!  Thumbs Up

post #5 of 18
Nice looking pepperoni..... icon14.gif

Wish I had me a curing refer to make great looking, tasting sausages.....
post #6 of 18

I have been afraid to try dry cured sausage. This looks so good I may be wavering. It looks terrific. Thanks for the great post and Qview.

 

Disco

post #7 of 18

Nice pepperoni Sam....I really want to get into dry curing....... Ive been working on a chamber myself but found out today the compressor is bad.in the unit.....102.gif    http://www.smokingmeatforums.com/t/153590/project-curing-chamber

post #8 of 18

Guess I'm gonna have to try this one..sounds really good if I can find recipe

post #9 of 18

That looks very good! Like some of the others, I haven't used cure #2 or a chamber.

post #10 of 18
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

Nice pepperoni Sam....I really want to get into dry curing....... Ive been working on a chamber myself but found out today the compressor is bad.in the unit.....102.gif    http://www.smokingmeatforums.com/t/153590/project-curing-chamber


Thanks Joe. I was getting tired of making the same stuff over and over, needed to up the game a little. Good luck with your chamber. Thumbs Up

post #11 of 18

Those look great, 

post #12 of 18

Hye Sam I can't fine the pepperoni recipe. Do you have it

post #13 of 18
Thread Starter 
Quote:
Originally Posted by unclelombi View Post
 

Hye Sam I can't fine the pepperoni recipe. Do you have it


I'm not allowed to post outside links here. I'll send it to you via PM.

post #14 of 18
Has anyone tried putting a bit of Sanibel in the mix to heighten the flavor of the anise seed? Also, since the phosphate is primarily to hold and fix the water, can you skip this if you don't have any and double up on the dry milk?
post #15 of 18
Thread Starter 
Quote:
Originally Posted by Seadog92 View Post

Has anyone tried putting a bit of Sanibel in the mix to heighten the flavor of the anise seed? Also, since the phosphate is primarily to hold and fix the water, can you skip this if you don't have any and double up on the dry milk?


Not quite sure what Sanibel is.

I make a lot of sausage now, both hot smoked and dry cured. What I like the most about this hobby is trying new things to recipes I've made before. I would try out what you mentioned above and see how it comes out.

post #16 of 18
Sorry, the text driver went haywire. I meant it to say Sambuco, an anise liquor
post #17 of 18
Thread Starter 
Quote:
Originally Posted by Seadog92 View Post

Sorry, the text driver went haywire. I meant it to say Sambuco, an anise liquor


Ahhh....Sambucca

There is always some at my house.:biggrin:

 

I have no experience with using liquor in my sausages, just some wine. Sorry, I wish I was more help.

post #18 of 18
Next batch I'll hold a pound back, add it and report back how it comes out.
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