Homemade Sausage Making

Hey gang. I’m looking for a pepperoni recipe for pizza if anybody wants to share!

The recipe is good, but 0,05 - 0,1 % allspice is essential for the taste and aroma. 2,5 % salt is also extremely high amount, especially if put the finished pepperoni on pizza. "Take with grain of salt" anything you have learn from the official government papers. If you look into standards before 50 - 60 years, you'll find exactly what I mean and I tell you this as fellow scientist.

It doesn't get any better.....
viewtopic.php?f=5&t=8505&hilit=pepperoni+pizza&start=15
Be sure to click on Cajuneric's (Two Guys and a Cooler) Vidio. this is the slow fermented version. The fast fermented was posted above by Indaswamp


To be honest this trumps pepperoni on Pizza
viewtopic.php?f=5&t=7736

Bones wrote: ↑

Fri Mar 26, 2021 10:47

"Take with grain of salt" anything you have learn from the official government papers. If you look into standards before 50 - 60 years, you'll find exactly what I mean and I tell you this as fellow scientist.

The bar has been raised on safety and spoilage issues from 60 years ago.........

When making a a fermented dried salami type sausage, reputable meat science publications state that the minimum amount of salt (total of salt and curing salt) is 2.5%. However, Eric's recipe is a cooked, semi-dry sausage so you could safely use a lot less, even 1.5% will do. I also would smoke it first and then dry, and the total amount of sugars ( 6g glucose and 2g sucrose) in that recipe is too much unless you are from Denmark. I would also not use any sucrose at all if you are making a pizza pepperoni because it burns faster than dextrose.

redzed wrote: ↑

Fri Mar 26, 2021 17:51

Eric's recipe is a cooked, semi-dry sausage so you could safely use a lot less, even 1.5% will do.

Not sure I would be comfortable fermenting with less salt, even though the Ph drop is fast.

redzed wrote: ↑

Fri Mar 26, 2021 17:51

the total amount of sugars ( 6g glucose and 2g sucrose) in that recipe is too much unless you are from Denmark

You also have to realize that all people don't enjoy bland southern European salamis. Some like a little tang. A little acid really pops the flavor of many recipes.