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i made pepperoni the other day it turned out average i smoked half of it and i have the other half of the mix hanging but i dont have high hopes for it . bactoferm frm 52, insta cure #2 ,dextros & milk powder were in the recipe.
1 i could tast the milk powder in the end product.
2 ihave run out of bactoferm frm 52 and cant get it for over a week plus it is expensive and i would like to know a cheap alternative or a recipe that requires just insta cure #2 or pink salt.
if some one has a good recipe one that i can hot smoke and hang for as long as it takes i would be a happy man. i have 20lbs of beef chuck waiting for me a work tuesday.
thanks for any help

Oakley
Wittdog does one using Fermento, if that's more easily available to you:

http://forum.sausagemaking.org/viewtopic.php?p=29517&highlight=pepperoni#29517

I like to cut the beef with some pork...good luck

i dont have the fermento as it has not been delivered yet but i needed peperoni. i followed the recipe from witt dog you minuis the fermento , soy protien and i subbed dextrose for corn syrup i have hung them in the fridge in the morning i am going to smoke them.. I thought it would be fine as long as i cook to an internal tem of 145 is that right?
the first rule of cooking is dont kill any one but the fermento is only needed for dry curing?
they look great i also did half porkbutt and half beef chuck i already prefere this recipe to the other one i cant wait to get the fermento i have a place in my basement i want to hang them.......
thanks
oakley

the fermento will give it that twang

i smoked half the peperoni this morning it still has a little tang to it the other half is hanging in the fridge maybe a week i think and then i will smoke it ,
thanks for your help

My pleasure...another way to get more of a pronounced twang..is to let it sit in the smokehouse overnight at 80* to help incubate the fermento...I tried this with some slim jim type things and it reallly made a big difference...