Here is my latest batch of dry cured pepperoni. For this batch I wanted something different from the anise and fennel heavy recipes that I have been using for many years.
I searched many times for a recipe that was different but kept coming up with pretty much the same thing. Then I took another look at the Kutas recipe, a recipe I had been
looking at for many years but just didn’t understand it, what? You can’t put allspice in a pepperoni. But boy was I wrong. I used pretty much the same ingredients as Kutas
did but increased some to my liking. The flavor is incredible the red chiles kick in immediately but then the allspice along with the anise add their own layer of flavor
making for a very nice pepperoni. I think this might be a keeper. Here is the finished product. Yes, I used fibrous caseing wrapped with collagen sheets, then netted.
Strange maybe but it works for me.
Next is a sliced view along with my haul.
Now that the chamber is empty, my next flavors will be Genoa and caraway dry cured salami. Stay tuned
Cal
I searched many times for a recipe that was different but kept coming up with pretty much the same thing. Then I took another look at the Kutas recipe, a recipe I had been
looking at for many years but just didn’t understand it, what? You can’t put allspice in a pepperoni. But boy was I wrong. I used pretty much the same ingredients as Kutas
did but increased some to my liking. The flavor is incredible the red chiles kick in immediately but then the allspice along with the anise add their own layer of flavor
making for a very nice pepperoni. I think this might be a keeper. Here is the finished product. Yes, I used fibrous caseing wrapped with collagen sheets, then netted.
Strange maybe but it works for me.
Next is a sliced view along with my haul.
Now that the chamber is empty, my next flavors will be Genoa and caraway dry cured salami. Stay tuned
Cal
