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Pepperoni Time

post #1 of 11
Thread Starter 

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.

 

Red wine
Mustard seeds
salt
dextrose
cure #2
fennel seed
hot paprika
cayenne/garlic powder mixed
anise seed

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.

post #2 of 11
nepas, morning...... OK...... Question of the day.....

That sausage/salami appears to be the variety you hang to lose weight.... Most recipes call for a % weight loss, which will give some sort of Aw... water activity for the determination of viability for bacterial growth....
When determining that weight loss, do you subtract out the "WET" weights you added from the initial meat weight.... like the red wine... or it may have been "Add 1 cup of water".... or is that weight negligible....

Dave
post #3 of 11

Dave, I've played with the umai bags a few times and your starting weight is what the product weighs after stuffing.

post #4 of 11

I hope I know where some of that may end up! Looks good Rick.

post #5 of 11
Quote:
Originally Posted by CrazyMoon View Post

Dave, I've played with the umai bags a few times and your starting weight is what the product weighs after stuffing.

I guess my question should have been, if you add additional water, will the final 30% recommended loss of weight reduce the water to a point bacteria will not grow.... When doing whole muscle, that water is not added, only the original meat moisture is measured....
post #6 of 11
Chiming in to follow along.
post #7 of 11

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post #8 of 11
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post


I guess my question should have been, if you add additional water, will the final 30% recommended loss of weight reduce the water to a point bacteria will not grow.... When doing whole muscle, that water is not added, only the original meat moisture is measured....


Bacteria is not going to grow (Or should not grow if cured and fermented right) I have found that the UMAi casings are much different than traditional natural or fibrous/synthetic & collagen

 

For Southern European, slow fermenting, type large diameter sausages that have relatively mild acidification - low in acidity with no sour flavor but with a more aromatic flavor. It's primary function is to assist in moisture removal during the drying phase. This culture will not provide food safety through lowering pH level but, it will help lower water (aw). 72 Hour fermentation at temperatures between 64-75°F
 
  • Cure # 2 is cure specifically formulated to be used for making dry cured products, such as pepperoni, hard salami, geonoa salami, proscuitti hams and dried farmers sausage. These are products that do not require cooking, smoking, or refrigeration. Cure #2 is sodium nitrate with a salt carrier. This cure acts as a time release, breaking down into sodium nitrite, then nitric oxide thus allowing for the much longer curing times required for these products, which can be up to 6 months. Dry curing meat or sausage properly cannot be done with Cure #1 which contains sodium nitrite only and dissipates too quickly.

 

OUI

 

To much for me brain.

post #9 of 11
Thread Starter 

I had to make another hanging area.

 

post #10 of 11

Hope you have better luck than I did. Followed instructions to the letter but had to throw mine out as they smelled bad after losing 40%. Tasted bad too.

post #11 of 11

Be watching and good luck

 

Gary

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