Homemade Sausage Making

Hey meatheads! A new member from Pasadena (and no it's not the little old lady), but Dean, from Pasadena, Newfoundland is looking for a knock out recipe for pepperoni for pizza.

Can you help?

In the meantine, bring back the old days and listen to Jan and Dean:
https://www.youtube.com/watch?v=fYxPgFUjDpA

This is for Pepperoni Sticks but I am sure it could be adjusted for larger Dia. casings. For larger amounts just adjust the ratio's.
For 2 1/2 lbs
Meat:
1-1/2 Lb Pork butt (25% fat)
1 Lb lean Ground Beef (10% fat)

Spices & such:
(When increasing the amount or size of a recipe, I find it much easier and more accurate to measure by weight versus volume (i.e. tsp or tblspoon). For example, if 1.75 tsp kosher salt weighs 11grams, doubling the recipe means using 22grams of salt, etc.)

1 3/4 tsp salt
1/2 tsp cure #1
1 Tbs paprika
1 1/2 tsp cayenne
1/2 tsp garlic granules
1/4 tsp anise seed, slightly crushed
1/4 tsp allspice
1/2 cup powdered dry milk (make it fine)
1/4 cup fermento
2 Tbs corn syrup (Karo)
1/4 cup red wine (*I actually cut this amount in half in my sticks)
6 Tbs cold water

Mix all the dry into the liquids. Mix well in a plastic bowl or measuring cup. Place liquid mix in fridge for 15-20 mins. Add chilled seasoned liquid to the ground meat and mix well for 3-5 min.

When ready stuff the casings. Take ropes or links and place on racks or cookie sheet and cover with paper towel and put back in fridge overnight (important: dont skip this step)

Next morning hang pepperoni in smoker at 130° for 1-2 hours (no smoke) until casings feel dry. Start smoke after the dry period at 140° & continue raising temp over the next 4-6 hours until 170-175° is reached. Your target IT is going to be 160° (although i pulled mine at 155°).

cooling racks/sticks (do not water shower) and allow to bloom at room temp. Place pepperoni back in fridge uncovered overnight.

Devo's recipe looks like dandy. Here are couple more suggestions:
http://wedlinydomowe.pl/en/viewtopic.php?p=3445#3445
http://www.meatsandsausages.com/sausage ... i-semi-dry

Dean, anyone of these will make your pizza the best on the Rock!

For those looking for a fermented/dry cured Pizza Pepperoni. This one is pretty darned good:


Pork 60%
Beef 25%
Back fat 15%

Per 1000 gram (1 kilo)

Salt 25 grams
Cure #2 2.5 gr
Dextrose 4 gr
Sugar 3 gr
Black Pepper 3 gr
Paprika 6 gr
Fennel 2.5 gr
Anise 1.5 gr
60k Cayenne 2 gr
Tspx or F-LC

Use the directions on the Marianski site http://www.meatsandsausages.com/sausage ... peroni-dry

For a bit more tang use F-LC and ferment at 80f

No reason for this not to work fine with the UMAI bags

Bob K wrote:For those looking for a fermented/dry cured Pizza Pepperoni. This one is pretty darned good:


Pork 60%
Beef 25%
Back fat 15%

Per 1000 gram (1 kilo)

Salt 25 grams
Cure #2 2.5 gr
Dextrose 4 gr
Sugar 3 gr
Black Pepper 3 gr
Paprika 6 gr
Fennel 2.5 gr
Anise 1.5 gr
60k Cayenne 2 gr
Tspx or F-LC

Use the directions on the Marianski site http://www.meatsandsausages.com/sausage ... peroni-dry

For a bit more tang use F-LC and ferment at 80f

No reason for this not to work fine with the UMAI bags

I may try this and hopefully the results will be better that my last attempt making these with the Umai casing.