Doing 5lbs of dry cured pepperoni. Sorry cant post the recipe with out the owners approval. I did however add a few of my own ingredients.
From bottom left.
cayenne/garlic powder mixed
Bottom right is 1/4 tsp T-SPX mixed with 4 T cold distilled water and a pinch of dextrose. Set aside and add last.
Mix all the dry together. I ran the mix thought the spice mill pulse 3 times.
All mixed by hand. Next time to stuff
Into 32mm UMAi bags.
Now some hang time.
Will be checking these daily and taking pics.