Pepperoni

Discussion in 'Sausage' started by nepas, Feb 11, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Good time to use the yogurt.

    Got 2.5 lb of 80/20 going to be pepperoni.

    Here is what im mixing. (cant remember where i got the mix at)

    Red wine
    cure
    cultured plain yogurt
     


    Meat


    Cure mixed in with 3T water


    2 T Wine. Just floated on the meat.


    Add the pepperoni mix and mix in well. Add just a tad water if it get tacky.


    Now the yogurt, mix in very good.


    All mixed. Put in zip lock in fridge for 24-48 hours.


    I did this earlier today, put in zip bag in fridge for 1-2 days.

    Went fishing

    BBL
     
  2. Cool!  [​IMG]    I'm in for this project  [​IMG]   Did you make the yogurt?
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love pepperoni and have never made it. I await the follow up posts with interest. Thanks for posting.
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Naaa i didnt make the yogurt, was a funky name. No additives, just plain.

    Yogurt will start to ferment at 40*, unlike Bactoferm where you need higher temps.
     
    Last edited: Feb 11, 2013
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG] Count me in too!  Have the Drinks!
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Well, how was the fishing...

    [​IMG]
     
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    i got skunked.

    I did get a few bites though.

    One on my leg and my arm [​IMG]
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good, dang on the no fish I thought you were going to make fish sausage next [​IMG]
     
  9. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Rick, How much yogurt did you put in?  In the picture, it looks (to my uncalibrated eyeballs) to be about 1/4 of a cup?
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    1.5 Tbs
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got the pepperoni stuffed in a few rings and a small straight. I can smell the fermentation, thats a good thing so it looks like the yogurt may work good.


    Gotta let the casings dry some. 2 Days of rain and nasty thunderstorms and today is kinda humid partly cloudy.

     
    Last edited: Feb 13, 2013
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Pepperoni is getting close.

     
  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
     
  15. atcnick

    atcnick Smoking Fanatic

    I figured store bought yogurt was pasteurized and didn't have any live bacteria.


    -Nick
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Plain yogurt has live active bacteria.


    Has the pepperoni tang and a tad of heat. Brown bag/fridge and it will be better in a couple days.

     
  17. woodcutter

    woodcutter Master of the Pit OTBS Member

    Wow!
     
  18. Last edited: Oct 17, 2013
  19. How would yogurt (plain) affect a recipe for bologna?
     

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