Making Dry Aged Pepperoni

This is a video explaining the basics for making Pepperoni. Enjoy the video.

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This is a variation of Stanley Marianski's Pepperoni Recipe. The original recipe can be found here.

https://www.meatsandsausages.com/sausage-recipes/pepperoni-dry

Here is the recipe for this video:

Pork 60%
Beef 25%
Back fat 15%

Multiply the total weight (in grams) of your beef, pork, and fat by the following percentages to reveal the amount of each ingredient in grams that you need to use.

For instance if you plan on making 1kilo of pepperoni 1000g Here's what your recipe will look like.

600g Lean Pork
250g Lean Beef
150g Pork Back Fat

Your meat total is 1000g. Now Multiply 1000g by 2.75% to see how much salt you need. Then multiply 1000g by .25% to see how much cure you need and so on and so forth. Just remember whatever your total weight is in pork, beef, and fat that is you baseline for determining your seasonings.

Salt 2.75%
Cure #2 .25%
Dextrose .4%
Sugar .3%
Black Pepper .3%
White Pepper .1%
Paprika .8%
Fennel .3%
Anise .2%
60k Cayenne .2%
F-LC .025% Rehydrated for a maximum of 30 minutes. Use 2 Tablespoons of room temp water for every 5 pounds to rehydrate your culture
Mold 600 1/4 tsp in 1/2 cup of distilled water allowed to rehydrate for 2-5 hours at room temp

Instructions:

Grind pork, fat, and beef through 5mm or 4.5mm plate.
Mix all ingredients with cold meat by hand or with a mixer till very tacky
Stuff firmly into beef middles or 2” fibrous casings.
Ferment at 80º F for 24 hours, 90-85% humidity till pH reads 4.9-4.8.
Dry at 60-54º F in 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved. If you desire a firmer pepperoni dry till a 38-42% weight loss has been achieved

After weight loss has been achieved vacuum seal and store in the fridge till ready to use.
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Eric

Видео Making Dry Aged Pepperoni канала 2 Guys & A Cooler