Made some pepperoni couple of times before and it was a success-according to the boys (grand kids) and finely got some time so made a new batch. List of ingredients to follow at the end.
Got 5 lbs. of beef and 2 lbs. pork,
got my spices all lined up and all in the pool to be mixed up.
Covered up and for a rest in the fridge over night. In the morning remix add ECA and 1/2 cup of dry milk that i forgot yesterday and then it was time to stuff.
I had lots of 24 mil. collagen casing so that is what i used. Followed the usual temp - start at 100 F. raise slowly by 10 deg. every hr. till done.
Let cool put in paper bag over night the portion out.
I must say the taste is spot on. Increased the heat a bit this time and i would not want it any hotter. Am a wus ! im used to the cold living up here in canada. (This morning taking my dogs out to the park the thermometer was reading -34 deg.C) So use as much heat as you like. This is what in used:
5 lbs. gr. beef,2 lbs. gr. pork,1 1/4 ts. cure #1, 3 ts. black pepper, 3 ts. white pepper, 6 ts. mustard seed, 1 ts. fennel, 3 ts. red pepper flakes,1tb. garlic, 2 ts. sugar, 4 tb. paprika, 3 ts. anise, 8 ts salt,1ts. cayene, 1/2 cup dry milk, 1 1/2 ts. ECA. Should have been 3 ts. ECA but i had senior moment. Give it a try! You wount be sorry. Marry christmas and happy new year to all.
Got 5 lbs. of beef and 2 lbs. pork,
got my spices all lined up and all in the pool to be mixed up.
Covered up and for a rest in the fridge over night. In the morning remix add ECA and 1/2 cup of dry milk that i forgot yesterday and then it was time to stuff.
I had lots of 24 mil. collagen casing so that is what i used. Followed the usual temp - start at 100 F. raise slowly by 10 deg. every hr. till done.
Let cool put in paper bag over night the portion out.
I must say the taste is spot on. Increased the heat a bit this time and i would not want it any hotter. Am a wus ! im used to the cold living up here in canada. (This morning taking my dogs out to the park the thermometer was reading -34 deg.C) So use as much heat as you like. This is what in used:5 lbs. gr. beef,2 lbs. gr. pork,1 1/4 ts. cure #1, 3 ts. black pepper, 3 ts. white pepper, 6 ts. mustard seed, 1 ts. fennel, 3 ts. red pepper flakes,1tb. garlic, 2 ts. sugar, 4 tb. paprika, 3 ts. anise, 8 ts salt,1ts. cayene, 1/2 cup dry milk, 1 1/2 ts. ECA. Should have been 3 ts. ECA but i had senior moment. Give it a try! You wount be sorry. Marry christmas and happy new year to all.
