Dry Cured Pepperoni

Discussion in 'Sausage' started by nepas, Feb 12, 2012.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got a 10 lb chub of 90/10 GB today. Going to finish my dry fridge and do 5 lbs of dry cured pepperoni this week.

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  2. sprky

    sprky Master of the Pit OTBS Member

    sounds fun I'm in[​IMG][​IMG]
     
  3. gersus

    gersus Smoking Fanatic

    Let me know when it's done so I can stop by and try some! Lol
     
  4. solaryellow

    solaryellow Limited Mod Group Lead

    Are we there yet?
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Cool Rick...................................[​IMG]

    Joe
     
  6. thoseguys26

    thoseguys26 Master of the Pit

    Can't wait!
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Getting a late start ...like tomorrow cuz i had some honey do's

    My cure fridge is not done so this is going to be semi dry cured.
     
  8. thoseguys26

    thoseguys26 Master of the Pit

    I'd love to hear what type of spices you put into it. I've made snack sticks once and they came out pretty good but they were missing some good deep spicy pepperoni flavor.
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I'm getting it all together here.

    Note to the new sausage makers.

    I'm using cure #2 in my pepperoni which will require an R/H factor... (Relative Humidity) If you not 100% sure you can do this please do not.

    However you can use cure #1 and smoke this as normal. This method will have an end result of semi dry found in the Rytek book page 373. Keep in mind his recipe still calls for an R/H area.

    Here is my start. I added an extra item that Rytek does not, Maybe overlooked like allot of his recipes i have found.

    Im doing 5 lbs batch. 4.5 lbs of 90/10 GB and ,5 lbs of med ground pork.  32mm hog casings because i cant find my protein lined pepperoni casings.....ERRRRR

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    I'm going to cover all the containers, mix and stuff tomorrow.
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Deviation

    Mixing now.

    Decided to to all beef 90/10

    Got all my mix ready.

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    Mixed and ready to stuff tomorrow.

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    Here is the fresh whole fennel and anise

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  11. slownlow

    slownlow Smoking Fanatic

    [​IMG]
     
  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    That's the same we'd carry in the meat department, 3 tubes to a case.  Toss a couple into the grinder hopper (commercial stand-up full size grinders had a hopper about 3' x 5') and slit open with your knife and remove the wrap and break up to let the air get to it (oxymyoglobin) for a few minutes for it to bloom, then grind once into trays!   Or, add to once-ground trim, mix and grind into trays!  Brings back the memories.  But, that is why I am so sold on the 1, 3 and 5 lb chubs; it's the best burger there is.
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Getting the pork de boned and cubed for another item to mix and stuff up.
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    Blade removed. Need to break out the stone to sharpen my knifes.
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    Cubed and now ready to rinse off. I rinse before and after to remove bone dust and slivers from de boning.
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    Cover and in the fridge, grind later today.
    [​IMG]
     
  14. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    I think i will hang around and watch :drool
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Going 2 different ways with stuffing

    4 natural hog and 3 fibrous.

    Have to cover and fridge cuz my wife says i been good and taking me out for V-Day eats.

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    Tomorrow they is beginning pepperoni's
     
  16. Yummy! Just so I'm straight on this...the stuffed ones are the 90/10 beef and the chunked pork will be something else? How I love your posts!

    Hope you have a great V day dinner!
     
    Last edited: Feb 14, 2012
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Yes you are right.

    The pork i have going for something else....Gotta keep it a secret ya know...HAHA

    TY

    And happy V-Day to you and everyone.
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Had the pepperoni hanging this morning at room temp for 2 hours to cool some and dry the casings a little.

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    In the 6 rack with PID running at 125 until the casings are dry. Then bumping to 160 and 2 pucks of smoke. After the smoke they will go in the cure fridge with 70% R/H for 7 days.
    (I probably dont need to add smoke because the pepp should pick up smoke from the well seasoned smoker)

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