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A couple of weeks ago we decided to make some dry cured pepperoni .
MJ at work

D takes a turn

Pepperoni

The curing and preserve room.



I just had to take a peak and see how the pepperoni is doing..I know it�s only been a week�but�.



Two weeks in



We are getting there...the meat at the top end of the casings is nice and dry the thicker end is coming along.

We went down and check the pepperoni project this morning and it�s done its been 3 weeks�..I have to say this is some of the best stuff I�ve had the flavor is awesome..it�s got that nice twang to it�.threes probably not enough time to make some more this year�but I�m already thinking about what I�m going to be dry curing next year. If I get started early enough�salami might be a project for next year.



As fast as I could cut it the boys and the mrs were eating it. Sorry about the pic quality�I have a hard time with the close up pics.

That looks awesome witt,

They look really tasty. Have you tried them on pizza or anything like that? In fact I bet they never made it that far.

BTW what recipe did you use? So many questions. You didn't happen to put this in a video did you?

DarrinG

Here is the flavor profile and one way of making pepperoni�the batch I did was dry cured and not smoked�If anyone wants to dry cure the stuff�..I would recommend them doing some research on dry curing.
For a curing room I have an old preserve room in the basement of my house. I live up North and have an old home with a field stone foundation so in the winter the temps are pretty close to where they need to be and the humidity is almost right. To help with the humidity I add a cooler full of water with salt to help bring it up�.I�m working on coverting an fridge into a curing box.

Swine a Roni (pepperoni)
10 Lbs Lean Pork/ Beef
2 tsp Insta Cure 2
6 Tbls Salt (I use 4 non-iodize and 2 seasoned salt)
2 Cups Water
2 Tbls Dextrose
1 Cup Soy Protein
1 1/2 hrs 1 Tbls Ground Mustard Seeds
1 tsp Hot Paprika 2 tsp Sweet Paprika
5 tsp Anise Seed
1 Tbls Ground Black Pepper
1 tsp Granulated Onion Powder 1 tsp Granulated Garlic
1/2 tsp Fennel Seeds1
3/4 Cups of Fermento
3 Tbls Corn Syrup Solids
1 /2 tsp Ground Allspice
1 Tbl Cayenne Pepper
Smoke cycle 125;165
Meat temp 145

You can make the Pepperoni more or less spicy by +/- Amounts of Cayenne Pepper, Hot Paprika or adding Dried Hot Peppers. It takes about 8hrs to cook the pepperoni . I don’t typically add smoke but you could if you liked.

I dry cured this batch and didn't cook it in the smoker.

Nice

Thanks for giving me another recipe to try!

Looks like you did a great job!

Ain't it great to have the kids enjoy it too!

Thanks for the pics