Chief Longwind Of The North
Certified/Certifiable
I purchased some uncured pepperoni that I found at one of our supermarkets. The color and texture were perfect. They sausage was sliced paper thin in 2 inch rounds, perfect for submarine/hoagie sandwiches, or on a pizza. The issue I had was that the pepperoni didn't have a lot of flavor; and I'm a man who loves strong flavors.
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Now the predominant flavors in pepperoni are the red pepper, fennel, and lactic acid. Paprika gives it that rich, red color. As I stated above, the color was perfect. So I separated the slices and laid them onto parchment paper. I sprinkled freshly ground fennel, and red pepper flakes over the slices on moderate amounts. I flipped the slices and hit them again with the red pepper flakes, and fennel. I re-stacked them and put them into the fridge for 2 days. I ate a slice just a few minutes ago, and the results were very good. This is some of the best pepperoni flavor that I have had in many years.
I'm sure similar things could be done with other sausages as well.
Just wanted to share in case anyone else wants to enhance their pepperoni.
Seeeeeya; Chief Longwind of the North
nt
Now the predominant flavors in pepperoni are the red pepper, fennel, and lactic acid. Paprika gives it that rich, red color. As I stated above, the color was perfect. So I separated the slices and laid them onto parchment paper. I sprinkled freshly ground fennel, and red pepper flakes over the slices on moderate amounts. I flipped the slices and hit them again with the red pepper flakes, and fennel. I re-stacked them and put them into the fridge for 2 days. I ate a slice just a few minutes ago, and the results were very good. This is some of the best pepperoni flavor that I have had in many years.
I'm sure similar things could be done with other sausages as well.
Just wanted to share in case anyone else wants to enhance their pepperoni.
Seeeeeya; Chief Longwind of the North
