Pepperoni question

Tips and tecniques on dryng drying, curing etc.

Pepperoni question

Postby Wallaby » Thu Jun 28, 2012 1:51 pm

I just sliced a pepperoni that I had made and was disappointed. Was dried to 30% weight lose and tended to crumble when sliced. Possibly not enough fat? Used pork shoulder as the meat.

Thanks
Mike
Wallaby
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Postby bwalt822 » Thu Jun 28, 2012 6:23 pm

Take a look at this thread first:

http://forum.sausagemaking.org/viewtopic.php?t=9612
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