Question about a pepperoni recipe

Air dried cured meat and salami recipes

Question about a pepperoni recipe

Postby tommix » Wed Mar 14, 2012 4:00 pm

I am going to make some dry cured pepperoni and wondered if anyone has used this recipe from wedlinydomowe.
Pepperoni (Slow fermented, dry sausage)
sausage
Traditional pepperoni is a dry sausage, smoked, air dried, sometimes cooked. Pepperoni can be made from beef, pork or a combination such as 30% beef and 70% pork. Pepperoni is a lean sausage with fat content < 30%. Cheaper, fast-fermented (semi-dry) and cooked types end up as toppings to pizzas worldwide to give flavor. Traditionally made Italian pepperoni was not smoked.

.Meats Metric US
pork 700 g 1.54 lb.
beef 300 g 0.66 lb.

Ingredients per 1000g (1 kg) of meat
salt 28 g 5 tsp.
Cure #2 2.5 g ½ tsp.
dextrose (glucose), 0.2% 2.0 g ⅓ tsp.
sugar 3.0 g ⅓ tsp.
black pepper 3.0 g 1½ tsp.
paprika 6.0 g 3 tsp.
anise seeds, cracked, (or fennel seeds) 2.5 g 2 tsp.
cayenne pepper 2.0 g 1 tsp.
T-SPX culture 0.12 g use scale

The salt seems a little high to me??

Or this recipe from Len Poli's site.
http://lpoli.50webs.com/index_files/pepperoni.pdf

Thanks...........Tim
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Postby Y@t » Wed Mar 14, 2012 4:08 pm

Their book is my primary source for dry-cured recipes.
I have made around 10-12 different sausages from their book and will agree that the salt content can be high at times.
Depending on what I am making I use between 2.5 and 2.7% and it seems to be working out well.
I want to make edible salami, not salt licks!
James
Salad ain't food, salad feeds food!
-Anonymous-

I'm for real brah!
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Postby chix-boy » Wed Mar 14, 2012 11:50 pm

I done that recipie twice first time just fennel seeds it was ok second time fennel seeds plus some ground anise it was off the wall.
You know there might, I say there just might be a market for bottled duck
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Postby solaryellow » Thu Mar 15, 2012 12:32 am

I have made the Marianski recipe. I used all anise and really liked it. It didn't seem overly salty to me.
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Postby tommix » Thu Mar 15, 2012 1:14 pm

Thanks for the input, I think I will try Len Poli's recipe, not exceeding 2.5% salt. His recipe has anise seeds, fennel seeds and mustard seeds, that ought to be interesting.
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Postby JLPicard » Fri Mar 16, 2012 1:00 am

chix-boy wrote:I done that recipie twice first time just fennel seeds it was ok second time fennel seeds plus some ground anise it was off the wall.
Which recipe, and is 'off the wall' good or bad?
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Postby chix-boy » Fri Mar 16, 2012 3:27 pm

JLPicard wrote:
chix-boy wrote:I done that recipie twice first time just fennel seeds it was ok second time fennel seeds plus some ground anise it was off the wall.
Which recipe, and is 'off the wall' good or bad?

Marianski
You know there might, I say there just might be a market for bottled duck
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