Peperone
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- Beginner
- Posts: 45
- Joined: Wed Aug 16, 2017 17:57
- Location: New Westminster
Peperone
From my favorite sausage book Charcuterie an all beef lean sausage with not quite enough heat,more next time.
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-
- Beginner
- Posts: 45
- Joined: Wed Aug 16, 2017 17:57
- Location: New Westminster
-
- Beginner
- Posts: 45
- Joined: Wed Aug 16, 2017 17:57
- Location: New Westminster
You can put them in a paper bag in the fridge ,the mold will be fine, but they will continue to dry. You can also peel the casings off and vac seal...
Lou has done that (peeled)with dried Italian and hog casings but is now trying washing off the mold, drying, coating with oil and vac sealing- casing on.
Beef Middles are thicker and easier to remove...
Lou has done that (peeled)with dried Italian and hog casings but is now trying washing off the mold, drying, coating with oil and vac sealing- casing on.
Beef Middles are thicker and easier to remove...
I like to use this recipe, used it a few times and it works out very well.
Pepperoni:
Ingredients
●
● 5 lbs pork shoulder (frozen for at least 2 weeks) trimmed and ground fine
● 1/4 Cup kosher salt
● 1 tsp. insta cure #2
● 1 Tbsp. Dextrose
● 1 Tbsp. Bactoferm F-RM-52
● 2 Tbsp. Paprika
● 1 Tbsp. Chili powder
● 1 1/2 tsp. hot cayenne pepper
● 1 tsp. fennel, toasted and cracked
● 1 Tbsp. Minced garlic
● 2 Tbsp. Dry red wine
● 1/4 cup distilled ice water
●
Directions
Dissolve bactoferm in water. Add remaining ingredients (except meat) and mix to create a slurry. Pour slurry over ground meat and mix well.
Stuff tightly into casings and prick to remove air pockets.
Optional: cold smoke the sausage below 90 F. Up to 12 hours.
Hang sausage to dry at 50-60 degrees Fahrenheit, 60-75% humidity, until 35% weight loss is achieved. Or sausages are firm throughout. Wipe mold off as it develops with a 50% vinegar solution
Pepperoni:
Ingredients
●
● 5 lbs pork shoulder (frozen for at least 2 weeks) trimmed and ground fine
● 1/4 Cup kosher salt
● 1 tsp. insta cure #2
● 1 Tbsp. Dextrose
● 1 Tbsp. Bactoferm F-RM-52
● 2 Tbsp. Paprika
● 1 Tbsp. Chili powder
● 1 1/2 tsp. hot cayenne pepper
● 1 tsp. fennel, toasted and cracked
● 1 Tbsp. Minced garlic
● 2 Tbsp. Dry red wine
● 1/4 cup distilled ice water
●
Directions
Dissolve bactoferm in water. Add remaining ingredients (except meat) and mix to create a slurry. Pour slurry over ground meat and mix well.
Stuff tightly into casings and prick to remove air pockets.
Optional: cold smoke the sausage below 90 F. Up to 12 hours.
Hang sausage to dry at 50-60 degrees Fahrenheit, 60-75% humidity, until 35% weight loss is achieved. Or sausages are firm throughout. Wipe mold off as it develops with a 50% vinegar solution
I have modified the Marianski recipe and use this:
Pizza Pepperoni.
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
White Pepper 1 gr
Paprika 8 gr
Fennel 3.0 gr
Anise 2.0 gr
60k Cayenne 2 gr
Tspx or F-LC
Use the directions on the Marianski site https://www.meatsandsausages.com/sausag ... peroni-dry
Personally I like the Tang.
Pizza Pepperoni.
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
White Pepper 1 gr
Paprika 8 gr
Fennel 3.0 gr
Anise 2.0 gr
60k Cayenne 2 gr
Tspx or F-LC
Use the directions on the Marianski site https://www.meatsandsausages.com/sausag ... peroni-dry
Personally I like the Tang.
Last edited by Bob K on Sun Mar 18, 2018 15:39, edited 1 time in total.