Pepperoni Question

[farmer jim]

I just made 10# of pepperoni using the Sausage Maker Dry Pepperoni seasoning.  It says cure 3 weeks at 40-50 deg. and 70-80% humidity. I don't have a room with that humidity, but do have one with that temp. Can I put them on a rack inside a tote with a dish of water in the bottom?  I should have thought of this before making it, however....

 

[shannon127]

 
I just made 10# of pepperoni using the Sausage Maker Dry Pepperoni seasoning.  It says cure 3 weeks at 40-50 deg. and 70-80% humidity. I don't have a room with that humidity, but do have one with that temp. Can I put them on a rack inside a tote with a dish of water in the bottom?  I should have thought of this before making it, however....

You certainly can!  I would add salt to the water though

 

[banjoe]

 
You certainly can!  I would add salt to the water though

Can I ask why to salt the water?

Thanks

 

[shannon127]

 
Can I ask why to salt the water?

Thanks

To keep bacteria from growing in the water.

 

[banjoe]

 
To keep bacteria from growing in the water.

Aha, wouldn't have even thought of that. Many thanks for this, Shannon127.

 

[farmer jim]

Thanks for saving my proverbial pepperoni.

 

[boykjo]

Adding water to salt will give you a relative humidity of 75%. The water should just come to the top of the salt...What cure did you use and what is your experience with dry curing meat?

 

[farmer jim]

Instacure #2, no experience with dry curing.

 

[boykjo]

Not having the correct humidity, you will have case hardening. The sausage will be hard on the outside and soft on the inside. The sausage need to lose a certain percentage of weight as it dries so you will have to weigh it at the start and keep a record. When the sausage has reached its target weight you need to test the ph level to make sure its ok to eat.... You have good and bad bactiria. The good bactiria will look like white powder. The bad bactiria will look dark in color like moldy food..... Here is a good reference http://www.meatsandsausages.com/sausage-making/drying