Cure #2 in small pepperoni?????

Air dried cured Meat Techniques

Cure #2 in small pepperoni?????

Postby 69valiantwin » Tue Nov 27, 2018 3:37 pm

Hi guys,

I've got a good recipe for pepperettes (small pepperoni), that calls for Cure#1 and smoking. I'd like to use the same recipe but dry cure them instead of smoking, can i just remove the Cure#1 and replace with #2?

Also, i'll be stuffing into small (17/19mm) casings, i'm assuming they'll be very quick to dry, does this give the nitrates in Cure#2 enough time to break down?

Thank you in advance for the help,
Jeremy
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Re: Cure #2 in small pepperoni?????

Postby NCPaul » Tue Nov 27, 2018 5:54 pm

Sticks in that size dry in 10-14 days and should be made with cure # 1. Here is a good thread about this type of product:

viewtopic.php?f=1&t=12580

You can cold or hot smoke these products if you wish. If you want to use cure # 2, I would switch to large hog casings or protein lined synthetic casings.
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Re: Cure #2 in small pepperoni?????

Postby 69valiantwin » Wed Nov 28, 2018 2:18 pm

Thanks for the quick reply NC!
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