Free Recipe Pepperoni 2
Recipe Type: Free Recipes
Recipe Preparation:
Cooking Ingredients for Pepperoni 2 Recipe
22 lb Lean meat
3 lb Pork fat
1-1/4 c + 2 tablespoons salt
1/3 c + 1 tablespoon + 1 teaspoon
-dextrose; (glucose)
2 tb Cure dissolved in 1 cup
-water
3/4 c Ground red pepper
3/4 c Ground allspice
1 tb Garlic powder
5 tb Fennel seed
Pepperoni 2 Preparation
Grind meat and fat through a 1/2-inch plate. Mix meat, fat and all seasonings. Grind through a 1/8-inch plate and mix 6 minutes. Stuff in hog casings and place in 90 degrees Fahrenheit smokehouse until pH 5 is reached. Store at 50 degrees Fahrenheit for 20 days to produce a dry product, or heat to 142 degrees Fahrenheit after pH 5 is reached to produce a semi-dry product. NOTE: It is best to use a starter culture with all fermented sausage. If starter cultures are not available let product stand in a 6-inch deep tray at 38 degrees Fahrenheit for 72 hours before it is stuffed or add 8 oz. of GDL per 100 lb. of product and heat to 142 degrees Fahrenheit internally without incubation. MSU Extension Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Pepperoni 2?
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