Question about pre-mixed seasonings/pepperoni

[tommix]

My next project is some dry cured pepperoni, I have some casings laying around that are begging to be stuffed. Anyway I have been looking around for some pre-mixed pepperoni seasonings and wonder if anyone here can recommend something that they have used. I need a source for the U.S.; I know that the Sausage Maker has a dry cured pepperoni seasoning, has anyone here tried it?

Thanks in advance for any input. BTW I plan on using T-SPX and plan on fermenting the sausage at 75 degrees F for 48 hours, (is this too high or low?) After that I am going to dry the sausage at 50 degrees F with a R/H of 75% with some airflow. Sound okay so far??

Thanks again..............Tim

[Bombeque]

Hi, I have just used that mix, AND used t-spx with it too. To be honest I thought the post I was reading was mine. Read my post entitled "sweaty sock smell". I know sounds bad, but I dont know yet. I used the tmps for tspx ect just like your post outlines and a few days later a pungent sweaty sock odor protruded from the fridge. Now they are a bit better, I think I just got them too wet to begin with during the fermenting phase. It grew some unwanted mold ect. But I since wiped the sausages down with vinegar and water and all is well. But the smell is still there. We shall see though, should be ready in about 3 weeks. Fingers crossed.

[tommix]

How did you mix the T-SPX in with your mixture, did you dilute it in water, and how much? Also when you added your cure and spices to the meat did you mix it in dry?

Thanks.......Tim

[Bombeque]

How did you mix the T-SPX in with your mixture, did you dilute it in water, and how much? Also when you added your cure and spices to the meat did you mix it in dry?

Thanks.......Tim

A rookie mistake, but I mixed the tspx with filtered tap water, just a few tblsp's. Yes, I added all the ingredients dry, used the tspx/water solution to pour over the mixture. Normally I disolve the cure in water too, but didnt this particular time. I just checked on the pepperonis, they still dont smell too good but I took a peek in one of the casings and they look great. 1.2lbs down from 1.6. Has been 11 days.

Tim...Yep my name is Tim too!