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My First Pepperoni

post #1 of 7
Thread Starter 

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!!!!

post #2 of 7
Paint them, by all means.... that will prevent the "BAD" mold from getting a foot hold.... Kind of an insurance policy.... Good looking sausage...
post #3 of 7
Quote:
Originally Posted by DaveOmak View Post

Paint them, by all means.... that will prevent the "BAD" mold from getting a foot hold.... Kind of an insurance policy.... Good looking sausage...


X2. Paint them.

post #4 of 7
Thread Starter 

Question.....the temp in my fermentation chamber shot up to 95!  I wanted to keep it around 80 for the Pepperoni.  Does anyone have experience with this type of situation?  It's probably been that way for at least 8 hours.  I'm cooling off the room now, but using T-SPX, is it possible my pepperoni is spoiled?  Since it shot up that high, does that cut the amount of fermentation time down?  It's been in there 26 hours, and the sausages are "sweating".

post #5 of 7
Sounds like the thermostat died.... do you have a fan operating part time... Dry them with paper towels and re paint if you are using a mold...
post #6 of 7
Thread Starter 

RE painting them with the mold harvested from the salami, well it turns out I didn't have to.  I had hung them in the cooler next to the salami I put up a few weeks ago.  I was ill for a few days so I didn't get to paint them as you suggested Dave, but in going out today to do so, I found that they had obtained the mold from the salami, and are doing just fine.

post #7 of 7
Quote:
Originally Posted by Seadog92 View Post

RE painting them with the mold harvested from the salami, well it turns out I didn't have to.  I had hung them in the cooler next to the salami I put up a few weeks ago.  I was ill for a few days so I didn't get to paint them as you suggested Dave, but in going out today to do so, I found that they had obtained the mold from the salami, and are doing just fine.


The good mold could be all over the inside of your aging refer from spores.... that is a good thing....
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