UMAi pepperoni

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I used the 50mm bags for my soppressata, and I think they went somewhere between 28-32 days to achieve 40% weight loss.
I love the color on this pep already!
 
I used the 50mm bags for my soppressata, and I think they went somewhere between 28-32 days to achieve 40% weight loss.
I love the color on this pep already!

Thanks.



So would this be a good pepperoni for homemade pizza, or more of a slice, cracker n cheese pepperoni?

I am sure its not going to be a hard pepperoni. Could use it either way thou.
Never tried this before.
Stay tuned.
 
It's gonna be good . The hardest part is done . The waits not easy , but what you put in the fridge looks perfect .

Here's what I want to figure out . Mine takes 8 weeks to get 35 / 40 % . I see post " done in 30 days "
 
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Didnt weight yet bit some pics form last night...

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I wonder if the mold from the one transferred to the UMAi while fermenting?
 
While eating some pizza last night it hit me. I forgot about the pepperoni I am making. Checked the dates. 25 days and nice and firm. 53% loss. So I had to try the little one.

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Has a bit of caseharding so it went into a vac sealed bag an into the fridge. Very good flavor. It's a keeper seasoning.
I think I am going to try a half of one to make a hard shelf stable stick.
 
I had pizza last night as well! Too bad I’m to lazy to make my own pepperoni,yours is looking good!
 
I had pizza last night as well! Too bad I’m to lazy to make my own pepperoni,yours is looking good!


Thanks but the UMAi is super easy.
 
Looks good. How did you regulate the temp and humidity in the mini greenhouse thingy?


WEEEELLLLLLLLL
I have it in my basement that's at 60 degrees, I added a small light bulb to raise the temp some. I was told that you don't need high humidity to ferment soooo, I went with that.
 
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