wittdog
Master Chef
I decided to recap the pepperoni project in a separate thread so that it would be easier to find….when I decided to do it again.
This is the recipe that I used
Swine a Roni (pepperoni)
10 Lbs Lean Pork/ Beef
2 tsp Insta Cure 2
6 Tbls Salt (I use 4 non-iodize and 2 seasoned salt)
2 Cups Water
2 Tbls Dextrose
1 Cup Soy Protein
1 1/2 hrs 1 Tbls Ground Mustard Seeds
1 tsp Hot Paprika 2 tsp Sweet Paprika
5 tsp Anise Seed
1 Tbls Ground Black Pepper
1 tsp Granulated Onion Powder 1 tsp Granulated Garlic
1/2 tsp Fennel Seeds1
3/4 Cups of Fermento
3 Tbls Corn Syrup Solids
1 /2 tsp Ground Allspice
1 Tbl Cayenne Pepper
Here is the link and the instructions for semi dry cured. I dry cured this batch and used Cure 2 instead of Cure 1 and didn’t smoke it.
A couple of weeks ago we decided to make some dry cured pepperoni .
MJ at work
D takes a turn
Pepperoni
The curing and preserve room.
I just had to take a peak and see how the pepperoni is doing..I know it’s only been a week…but….
Two weeks in
We are getting there...the meat at the top end of the casings is nice and dry the thicker end is coming along.
We went down and check the pepperoni project this morning and it’s done its been 3 weeks…..I have to say this is some of the best stuff I’ve had the flavor is awesome..it’s got that nice twang to it….threes probably not enough time to make some more this year…but I’m already thinking about what I’m going to be dry curing next year. If I get started early enough…salami might be a project for next year.
As fast as I could cut it the boys and the mrs were eating it. Sorry about the pic quality…I have a hard time with the close up pics.
This is the recipe that I used
Swine a Roni (pepperoni)
10 Lbs Lean Pork/ Beef
2 tsp Insta Cure 2
6 Tbls Salt (I use 4 non-iodize and 2 seasoned salt)
2 Cups Water
2 Tbls Dextrose
1 Cup Soy Protein
1 1/2 hrs 1 Tbls Ground Mustard Seeds
1 tsp Hot Paprika 2 tsp Sweet Paprika
5 tsp Anise Seed
1 Tbls Ground Black Pepper
1 tsp Granulated Onion Powder 1 tsp Granulated Garlic
1/2 tsp Fennel Seeds1
3/4 Cups of Fermento
3 Tbls Corn Syrup Solids
1 /2 tsp Ground Allspice
1 Tbl Cayenne Pepper
Here is the link and the instructions for semi dry cured. I dry cured this batch and used Cure 2 instead of Cure 1 and didn’t smoke it.
A couple of weeks ago we decided to make some dry cured pepperoni .
MJ at work
D takes a turn
Pepperoni
The curing and preserve room.
I just had to take a peak and see how the pepperoni is doing..I know it’s only been a week…but….
Two weeks in
We are getting there...the meat at the top end of the casings is nice and dry the thicker end is coming along.
We went down and check the pepperoni project this morning and it’s done its been 3 weeks…..I have to say this is some of the best stuff I’ve had the flavor is awesome..it’s got that nice twang to it….threes probably not enough time to make some more this year…but I’m already thinking about what I’m going to be dry curing next year. If I get started early enough…salami might be a project for next year.
As fast as I could cut it the boys and the mrs were eating it. Sorry about the pic quality…I have a hard time with the close up pics.