www.sausagemaking.org

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

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

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.

I have made the Marianski recipe. I used all anise and really liked it. It didn't seem overly salty to me.

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.

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?

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