My first experience using these to make soppressata turned out well so next up is pepperoni. Using the smaller (30mm) bags this time.
Made half the UMAi recipe to see if I like the seasoning.
Beef and pork mixed waiting for spice mix.
Spices, cure, and Bactoferm mixed in.
UMAi bags ready for stuffing.
This is after 2 days of fermenting at room temp. Already getting a reddish color and starting to shrink. One more day, and then in the fridge to dry.
Gonna shoot for a 40% weight reduction.