- May 31, 2022
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With the new pizza oven, I went through the last of my most recent pepperoni. This time, I decided to simplify the stuffing process by using some wide spice-lined casings instead of regular casing. I got out a bunch of cuts in the chest freezer that I needed to use sooner rather than later, and ended up with right around ten pounds. I'm using the Two Guys and a Cooler recipe that I used last time, subbing Flavor of Italy in as the curing mix.
They fermented for right at 18 hours, with a final PH of 5.4, then hung in the curing chamber for 11 days (there are still two more hanging that hadn't yet hit the 20% weight loss, I expect them to finish up this weekend). Smoked to an internal 135F over the course of three hours.
