After 10 days of drying, they've lost 30-31% weight. They are still rather soft, but I expect they will firm up when they get closer to 35%+. Still smell awesome, too.
UMAi pepperoni 2.0
- Thread starter chewmeister
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
rgautheir20420
Master of the Pit
Those look great. I like the take my UMAI stuff to 40% or just above. You've got enough logs to test out each level though!
Thanks, Rickey. Like I mentioned, they are still a little soft so I'm going to wait until they firm up and go from there.
Final update on the pepperoni. It was another fail. The sticks are at 42-44% loss with the exception of one which is still at 38% and still mushy. Same result on the taste, like old meat with some seasoning. Not sure where I'm going wrong, but will stick to fresh and smoked sausage for now.
rgautheir20420
Master of the Pit
Oh no! They look to be nicely cured at least. Sorry to hear Chew. Don't give up! Maybe a different recipe?
Last edited:
Not sure it's the recipe, but maybe look for another one to try. The soppressata I did awhile back turned out fine so I'm kinda at a loss as to what's going on.
rgautheir20420
Master of the Pit
Well you've still got the bags right? Figure might as well us them on something. It was the Drybag site's pepp recipe right? So could you explain more on the taste? Did it taste like pepperoni at all?
It did taste like pepperoni, but has an initial taste like meat that is starting to go bad from being too long in the fridge. Don't know how else to explain it.
Is this exactly what you used....
Ingredients per 2.2 kg / 5 lb of meat.
•Lean beef 670g / 1.45 lb
•Lean pork 1375g / 3 lb
•Pork fat (Back Fat) 250g / 0.55 lb
•Salt 65g / 11 tsp
•Instacure #2 5g / 1 tsp
•Dextrose 4g / 1 tsp
•Sugar 6g / 1 tsp
•Black pepper 6g / 3 tsp
•Paprika 12g / 6 tsp
•Fennel 5g / 4 tsp
•Cayenne Pepper 4g / 2 tsp
•Bactoferm T-SPX 0.5 g / 1/2 tsp
•(dissolved in 2 tbsp lukewarm de-chlorinated water)
Ingredients per 2.2 kg / 5 lb of meat.
•Lean beef 670g / 1.45 lb
•Lean pork 1375g / 3 lb
•Pork fat (Back Fat) 250g / 0.55 lb
•Salt 65g / 11 tsp
•Instacure #2 5g / 1 tsp
•Dextrose 4g / 1 tsp
•Sugar 6g / 1 tsp
•Black pepper 6g / 3 tsp
•Paprika 12g / 6 tsp
•Fennel 5g / 4 tsp
•Cayenne Pepper 4g / 2 tsp
•Bactoferm T-SPX 0.5 g / 1/2 tsp
•(dissolved in 2 tbsp lukewarm de-chlorinated water)
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 56
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 41
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
