Pepperoni Recipe For You

[BGKYSmoker]

You can use whatever you like and process that you like....Its all workable.

LHP.... temperature ranges of 80-100°F

F-LC
From Chr Hansen

Low fermentation temperature (<25º C, 77º F) results in a traditional acidification profile whereas high fermentation temperature (35-45º C, 95-115º F) gives a US style product (from Hansen). We do not recommend using F-LC as for low temperature fermentation, but rather for those people that what the added Listeria protection at higher fermentation temperatures making more American style fermented sausages. We recommend the use of B-LC-007 for low temperature fermentation (64ºF-75ºF) for the production of more authentically profiled European fermented sausages.

 

[Flash Burn]

You can use whatever you like and process that you like....Its all workable.

LHP.... temperature ranges of 80-100°F

F-LC
From Chr Hansen

Low fermentation temperature (<25º C, 77º F) results in a traditional acidification profile whereas high fermentation temperature (35-45º C, 95-115º F) gives a US style product (from Hansen). We do not recommend using F-LC as for low temperature fermentation, but rather for those people that what the added Listeria protection at higher fermentation temperatures making more American style fermented sausages. We recommend the use of B-LC-007 for low temperature fermentation (64ºF-75ºF)

for the production of more authentically profiled European fermented sausages.

Reckon I need to put my face back in Marianski's book and re-read (for the 4th time) the sections on use of cultures.

 

[Flash Burn]

Allow me to elaborate a bit since I posted that last mess accidentally when my pain in the butt dog bumped my arm.

Typically, I'll make a batch of pepperoni using Victor's method however,
I'll use F-LC and ferment for 25 hours at 85-90° and 90% humidity.
After that, in the smoker using more heat than smoke as I prefer a less smoky flavor.
A few hours after that, a cool down and into the fridge at 38-40° for a couple days. When the sausage starts to feel firm, they get wrapped in butcher paper and sit for up to 10 days.
When done, vac packed and froze except for the stick me and the dogs sample.

What I'm trying to do is get that dry process texture and flavor without a drying cabinet.

Yeah, I know. It's impossible but I've come very close in the past.

 

[Flash Burn]

Another example.
By the way, I prefer using hog casings since they shrink with the meat.
It comes out good but not great hence, why I'm here to start Intel gathering on making a drying cabinet/ chamber.

 

[indaswamp]

As far as a drying cabinet, you will be better off trying to find a used freezer rather than a fridge. There is no partition to remove between the freezer and fridge. Also, a freezer has thicker insulation thus longer at rest times between compressor cycles which lessens the chance for case hardening.

 

[Flash Burn]

As far as a drying cabinet, you will be better off trying to find a used freezer rather than a fridge. There is no partition to remove between the freezer and fridge. Also, a

freezer has thicker insulation thus longer at rest times between compressor cycles which lessens the chance for case hardening.

Solid advice.
I've considered buying a factory built cabinet, too.
Until I look at the price of them.
I have a real nice upright, single door freezer in the house but I have a feeling the lil woman might have something to say about me dragging it out to the shop....

 

[indaswamp]

If you will not be making a ton of product, the best new small drying cabinet on the market is the pro smoker dry ager50...
https://pro-smoker.com/products/reserve-50

It has a compressor for cooling, and a fan that recirculates chamber air over the evap. coil to de-ice and re-humidify the chamber....

 

[BGKYSmoker]

If you will not be making a ton of product, the best new small drying cabinet on the market is the pro smoker dry ager50...
https://pro-smoker.com/products/reserve-50

It has a compressor for cooling, and a fan that recirculates chamber air over the evap. coil to de-ice and re-humidify the chamber....

Yeah I like that one but I think I got mine just bout dialed in.

 

[Flash Burn]

If you will not be making a ton of product, the best new small drying cabinet on the market is the pro smoker dry ager50...
https://pro-smoker.com/products/reserve-50

It has a compressor for cooling, and a fan that recirculates chamber air over the evap. coil to de-ice and re-humidify the chamber....

I've looked at that unit and although a nice machine I think it'll be a bit on the small side.
It's not uncommon to run 15-18 lbs of summer sausage or up to 15 lbs of pepperoni. By the time family gets their share, me and the dogs, a couple friends and neighbors, I end up with enough to last a few weeks.
I've noticed most of the folks on this forum typically make smaller amounts of salami. Guess you can only eat so much at a sitting.
Do y'all freeze surplus salami without any issues?

 

[indaswamp]

Do y'all freeze surplus salami without any issues?

Freeze??? No need. After drying to 35% weight loss the salami is shelf stable. Can sit out at room temp vac sealed for a year or more, but better to keep at chamber temps. of 55-60*F. Freezing would ruin the texture and mute some of the flavor profile.

When I make goose snack sticks, the whole point for me is to get it out of the freezer into a shelf stable form....to make room in the freezers....

 

[Flash Burn]

Freeze??? No need. After drying to 35% weight loss the salami is shelf stable. Can sit out at room temp vac sealed for a year or more, but better to keep at chamber temps. of 55-60*F. Freezing would ruin the texture and mute some of the flavor profile.

When I make goose snack sticks, the whole point for me is to get it out of the freezer into a shelf stable form....to make room in the freezers....

Well, that would explain all those salamis and cheeses hanging up in the Italian deli I used to frequent years ago. No refrigeration and doesn't spoil.
Bear with me. Im still muddling thru the finer points of meat processing. Even after reading it a dozen times, occasionally I need someone drill it into my thick head.

 

[hoity toit]

Made it a few times.

View attachment 679351

I am going to try your recipe and will substitute venison for the beef. You think that will work?? Im going to use 2-1/2" fibrous casings.

HT

 

[chopsaw]

I am going to try your recipe

I've tried 3 or 4 times with a pre mix and other recipes . This is the only one that actually taste like pepperoni to me .

 

[smokerjim]

I am going to try your recipe and will substitute venison for the beef. You think that will work?? Im going to use 2-1/2" fibrous casings.

HT

I made this last year with venison, came out excellant

 

[jcam222]

Adding this to my list!! Thanks for sharing BGKYSmoker Hey chopsaw did you do anything other than as written to get that nice deep color?

 

[chopsaw]

did you do anything other than as written to get that nice deep color?

I sent you a link to the thread I did . It list the changes I made , but was mostly done as listed by Rick . Great recipe .