pepperonie

[cal1956]

i have always wanted to try my hand at making pepperonie but the dry curing kinda scares me , plus there areso many recipes to chose from its kinda hard to pick one
i make a lot of smoked sausage and polish sausage every year , but have never dry cured anything

 

[Nodak21]

Indaswamp is your huckleberry on all things dry cured

 

[jcam222]

100% indaswamp is the guy to ask here

 

[boykjo]

Not having a curing chamber I would stay away from traditional curing unless you have 70% humidity and 60 degree basement. I suggest the UMAI bag and the refrigerator method. You can get an easy Pepperoni recipe, bags and instructions from the UMAI web site.......

My 2 cents

Boykjo

 

[SmokinEdge]

For someone just starting out in dry curing sausage I recommend Umai-Dry products. They sell the casings seasoning blends cure salt and starter culture plus have how to videos for their products. This can all be completed in your home refrigerator.

https://umaidry.com/collections/salumi/products/umai-dry-pepperoni-blend

 

[Brokenhandle]

That's my next step is umai pepperoni...did the salami not long ago and turned out really well!

Ryan

 

[indaswamp]

cal1956,​

I can help you out, but my question is this-do you really want my help?

 

[BGKYSmoker]

 

[cal1956]

indaswamp : while i am not commiting to making them, i would like to know what is involved in making them before commiting to making them, as i said earlier i know nothing about the process ,
i live in a very dry climite and kinda figured that the heat and humidity would be required to be closely controled and would mean that special equipment would be required .....am i right so far ?

 

[indaswamp]

indaswamp : while i am not commiting to making them, i would like to know what is involved in making them before commiting to making them, as i said earlier i know nothing about the process ,
i live in a very dry climite and kinda figured that the heat and humidity would be required to be closely controled and would mean that special equipment would be required .....am i right so far ?

Buy this book:

The Art of Making Fermented Sausages [Paperback] [2009] (Author) Stanley Marianski, Adam Marianski ​

Book can be had for $15 bucks. Best resource on the planet to learn how to do it the right way safely.

Post a pic. when you have it in your hands, then read it cover to cover (except for the recipe section). After you read it, come back and ask questions and I will answer them.

 

[cal1956]

thanks , sounds like what i need , i'm working on some renovations to our rental property and then have a lot of smoked sausage to make after that, when thats finished i will have the time needed to devote to the pepperonie . so as you can tell it will be awhile before i can really dig into it ..just something that has always been in the back of my mind to try one day

 

[BGKYSmoker]

Yeah go with inda on all things dry cure salumi. He has it down pat and very good at it.

 

[zari21]

For someone just starting out in dry curing sausage I recommend Umai-Dry products. They sell the casings seasoning blends cure salt and starter culture plus have how to videos for their products. This can all be completed in your home refrigerator.

https://umaidry.com/collections/salumi/products/umai-dry-pepperoni-blend

Thanks for the website :)

 

[bill ace 350]

If you dont't have the room or the equipment, like the others have posted, try Umai.

Easy with great results.