Porteroni (Pepperoni)

[brown274]

I borrowed a cookbook called Homemade Sausage, it was written by a local whole animal butcher shop here in Nashville TN and they have a recipe called porteroni I would like to try. Without posting the recipe for copyright, I will talk about procedure to see if it will work?

It is there take on pepperoni. The recipe calls for 5 lbs of fatty beef, but I am gonna do a ground venison and pork mixture. They call for adding 28g of salt and 14g pink salt and mixing it to the whole meat and refrigerate for 48 hours (they call it semi-curing). Then mix all other spices from recipe to it and then grind it four times. Would using already ground meat need 48 the hours in the fridge or should I do less?

Next step is stuff in 42-45mm hog casings in 12" lengths. Then refrigerate overnight uncovered for setting and drying out casings.

Now, it says to smoke at 225 for 1.5 - 2 hours. Is this too high? Should I be doing more like 180-200?

 

[DanMcG]

I wouldn't smoke/cook it over 175°
And doing the math in my head the salt seems low and the cure seems High

 

[BGKYSmoker]

I wouldn't smoke/cook it over 175°
And doing the math in my head the salt seems low and the cure seems High

Thinking the same thing. Cure at 14g? Thats enuff for bout 10lbs. Temp is way to high, instant fat-out.. The pork will

IMHO I would cut the salt back (you can always add more) hard to take out over salted. Cut the cure for a 5lb batch to 1 level tsp, start heat at 140 for 2 hrs then bump to 150/2hrs, 160/2hrs (check meat IT) bump to 170 to get the IT. No higher than 175 like dan said, may take some time but will be worth it

Porteroni? Does it have port wine in it?

GL and let us know how turns out.

 

[brown274]

Thanks for the info. When I do the summer sausage from the deer processor it says do not go over 200 so fat does not render out so that temp sounded high.

Porteroni? Does it have port wine in it?

The place is called Porter Road Butcher