I'm taking the plunge and trying my first Pepperoni. I went old world style with the Traditional Dry recipe in Stanley Marianski's book, The Art of Making Fermented Sausages. I started with 2 lbs beef, 1 lb back fat and 7 lbs pork.
I went with a small 1/8th inch grind, as it was that or the 1/4 inch which was too course of a grind.
I had my spices added, Cure #2, salt, smoked paprika, black pepper, cayenne, dextrose, sugar, fennel and T-SPX. I didn't have any anise or I'd have used that. I looked around for my bottle of Sambuca, but couldn't find it. I thought that I would add a couple tablespoons to take the place of the anise. Maybe next time.
Then came the stuffing into beef middles. Boy do I love using these casings! They are so easy to stuff.
My son came over and gave me a hand. I love doing this with my kids!
And here they are, ready to hang.
they're hanging in the fermentation room at 78 degrees and 80% humidity. In 72 hours, I'll move them to the curing fridge,and begin the count down to 35% weight loss. Question: I didn't paint these with mold yet. I was wondering, since they're going into the same cabinet as my salami, if the spores from the salami
will "migrate". Anyone want to chime in? I've got the skin from another salami saved, so I can go ahead and paint them if need be. Thank you all for all I've learned from this forum. you folks are tops!!!!