First time drying sausage...

[Polka]

Good morning, fellas. Wanting to make quick American pepperoni. Got all the stuff except a drying chamber. Can I do this without a drying chamber? I plan to ferment on the bread-proof setting in my oven. I have a dehydrate setting on the oven also -- but it is 150F. I could find a dehydrator for my countertop, or I could just hang in a spare room at 70F with a fan. Or, I'm open to other options, if there are any. I know you guys fairly well, and the talent on these forums. I used to be a regular, esp back when Pops and Bearcarver were still with us. Just bought an MES 40, and the smoking has begun once again. Now the sausage making will join the fun: Brats, Klobasy, Kielbasa, and now pepperoni for pizza and sandwiches. Thanks for your consideration, and I know you can point me in the right direction. Looking forward to it. R

 

[chopsaw]

Got all the stuff except a drying chamber. Can I do this without a drying chamber?

I do a semi dried version . Here's a thread .

Pepperoni . BGKYSmoker and Marianski .

I've made pepperoni in the past a couple times . Once using a Kutis formula , and other times using a pre mix from TSM . Wasn't wowed by either one . Saw the recipe posted by @BGKYSmoker the other day , and I knew I was going to try it . Here's that thread with the recipe ...

www.smokingmeatforums.com

open to other options, if there are any.

I've been drying sausage post smoke in the fridge wrapped in pink butcher paper .
It works pretty good .
Pepperoni smoked to a safe internal temp .

After hanging at 60 degrees for 5 days


Then wrapped and further dried in a 36 degree fridge .
Flavor really improves after drying .

 

[SmokinEdge]

Pink butcher paper or plain brown bag in the fridge will take care of the drying.

 

[chopsaw]

I plan to ferment on the bread-proof setting in my oven. I have a dehydrate setting on the oven also -- but it is 150F. I could find a dehydrator for my countertop, or I could just hang in a spare room at 70F with a fan.

I use T-SPX starter culture , because it works in the 65 to 75 degree temp range . My basement stays in that range year round .
Skip the fan , you won't need it in my opinion .
This is just stuffed ,

after an overnight at 65 degrees with the T-SPX .
I normally go longer , but needed to get this smoked / cooked .
You can see the color difference .


Understand that if you're going to dry it down in the fridge , you have to cook it to a safe internal temp first .

 

[nomoreusmc]

Pink butcher paper or plain brown bag in the fridge will take care of the drying.

Seriously? Your the first person I have seen to say this(brown paper bag) I really want to try this. Any deviation from the recipe necessary? Any technique notes?

 

[SmokinEdge]

Seriously? Your the first person I have seen to say this(brown paper bag) I really want to try this. Any deviation from the recipe necessary? Any technique notes?

Absolutely serious. Cured sausage that is cooked can be successfully semi dried in the fridge in a plain brown paper bag or wrapped in red butcher paper ( not waxed). No adjustment needed in recipe. The process works very well, much like a brown bag will ripen vegetables and fruits. It works very well.

Keep in mind that I’m specifically talking about properly smoked sausage, not grilled hot and fast. We don’t want grease or rendered fat involved here.

 

[SmokinEdge]

Also what starter culture are you planning to use in this pepperoni for fermentation?

 

[nomoreusmc]

Absolutely serious. Cured sausage that is cooked can be successfully semi dried in the fridge in a plain brown paper bag or wrapped in red butcher paper ( not waxed). No adjustment needed in recipe. The process works very well, much like a brown bag will ripen vegetables and fruits. It works very well.

Keep in mind that I’m specifically talking about properly smoked sausage, not grilled hot and fast. We don’t want grease or rendered fat involved here.

That's absolutely fabulous news! Man those drying wraps and bags are expensive. Probably the one thing that keeps me from it!

 

[JckDanls 07]

Seriously? Your the first person I have seen to say this(brown paper bag) I really want to try this. Any deviation from the recipe necessary? Any technique notes?

It's been a known process on the forums here... I put my snack sticks (after cutting to size) in the brown paper lunch bags and in the fridge for a few (or more) days ...

 

[Polka]

Also what starter culture are you planning to use in this pepperoni for fermentation?

Bactoferm LHP-DRY US fast fermenting culture. This is why I'm choosing to ferment in oven at 90f bread proof setting, probably 24 hours or so......

 

[SmokinEdge]

Bactoferm LHP-DRY US fast fermenting culture. This is why I'm choosing to ferment in oven at 90f bread proof setting, probably 24 hours or so......

I like LHP for American style fast fermentation. Without a ph meter to monitor the ph drop you will have to try control ph by how much and what types of sugar you add. When the bacteria consume all of the sugars fermentation will slow way down and/or stop. What are your total sugars in the recipe?

 

[Polka]

I like LHP for American style fast fermentation. Without a ph meter to monitor the ph drop you will have to try control ph by how much and what types of sugar you add. When the bacteria consume all of the sugars fermentation will slow way down and/or stop. What are your total sugars in the recipe?

CajunEric's 12g Dextrose, 4g white sugar...5# beef

 

[zwiller]

In for this. Have not any yet but plan to. Main reason is I have not been happy with the spice mixes I've done. Anyhow, we LOVE that large format deli pepperoni and I think they don't even dry it all and just heat treat (cook). Using FRM52 for culture and SV for the ferment. I personally have contacted the lab to confirm this is safe. Think I will do a rest after the ferment to drive some moisture off before smoking/cooking.

 

[Polka]

I do a semi dried version . Here's a thread .

Pepperoni . BGKYSmoker and Marianski .

I've made pepperoni in the past a couple times . Once using a Kutis formula , and other times using a pre mix from TSM . Wasn't wowed by either one . Saw the recipe posted by @BGKYSmoker the other day , and I knew I was going to try it . Here's that thread with the recipe ...

www.smokingmeatforums.com

I've been drying sausage post smoke in the fridge wrapped in pink butcher paper .
It works pretty good .
Pepperoni smoked to a safe internal temp .
View attachment 734847
After hanging at 60 degrees for 5 days
View attachment 734848
View attachment 734849
Then wrapped and further dried in a 36 degree fridge .
Flavor really improves after drying .
View attachment 734850

Thanks BGKYsmoker. appreciate the pictures and the remarks. Almost sounds too easy.....

 

[Polka]

Pink butcher paper or plain brown bag in the fridge will take care of the drying.

Thanks, SmokinEdge. That's two.....

 

[Polka]

I use T-SPX starter culture , because it works in the 65 to 75 degree temp range . My basement stays in that range year round .
Skip the fan , you won't need it in my opinion .
This is just stuffed ,
View attachment 734855
after an overnight at 65 degrees with the T-SPX .
I normally go longer , but needed to get this smoked / cooked .
You can see the color difference .
View attachment 734856

Understand that if you're going to dry it down in the fridge , you have to cook it to a safe internal temp first .

Thanks Chop! I'll be careful in the fridge. Thanks for the advice!

 

[Polka]

Absolutely serious. Cured sausage that is cooked can be successfully semi dried in the fridge in a plain brown paper bag or wrapped in red butcher paper ( not waxed). No adjustment needed in recipe. The process works very well, much like a brown bag will ripen vegetables and fruits. It works very well.

Keep in mind that I’m specifically talking about properly smoked sausage, not grilled hot and fast. We don’t want grease or rendered fat involved here.

I intend to smoke to an IT of 150f