Imade my first batch of pepperoni yesterday.
25 lbs of Venison pepperoni using a store bought kit pre mixed spices and cure,etc.
I added some home grown hot peppers to the mix but followed the instructions to the letter.
I had to use liquid smoke because I cooked em in the oven in the house for ten plus hours at 170 deg.
Internal was 152 when I pulled em out
I have three questions if any one can help.
#1 Why did it take forever to get the temp from 150 to 152,.... almost an hour past the ten that was called for. (Impatience on my part?)
#2 The Pepperoni is sweating?....I had it hang in the house to room temp as per instructions and then into the fridge to set up over night.
It tastes great other than a bit too salty for me but that was pre mixed from the supplier.
I'm concerned that the pepperoni will get moldy or rot.
#3 What is the shelf life on this product using the method used
25 lbs of Venison pepperoni using a store bought kit pre mixed spices and cure,etc.
I added some home grown hot peppers to the mix but followed the instructions to the letter.
I had to use liquid smoke because I cooked em in the oven in the house for ten plus hours at 170 deg.
Internal was 152 when I pulled em out
I have three questions if any one can help.
#1 Why did it take forever to get the temp from 150 to 152,.... almost an hour past the ten that was called for. (Impatience on my part?)
#2 The Pepperoni is sweating?....I had it hang in the house to room temp as per instructions and then into the fridge to set up over night.
It tastes great other than a bit too salty for me but that was pre mixed from the supplier.
I'm concerned that the pepperoni will get moldy or rot.
#3 What is the shelf life on this product using the method used