Good Time not to be in NYC or out on the Island.

But all the American companies that make pepperoni like Ezzos (my favorite) , use liquid smoke in their recipes. I would have to disagree on the smoke flavor as I have never run across it in store bought Pepperoni! :shock: What part of the country are you from? I do not doubt that it tastes awesome.

Italian Pepperoni is traditionally not a smoked sausage.....and try adding Anise - it will send the taste over the top!

I would try poaching instead of dry heat. It is much faster and less time spent in the temps that fat melts. Also use cure #1 for fast fermented products. So far as the sourness issue you are having, I would cut the dextrose amount in half.

No problem at all with freezing. In fact it is recommend with Pork to help prevent Trichinosis. Preferably Vac sealed. If not well wrapped to prevent off odors from being absorbed

Glad it all worked out!

Carlv-
Its the amount per Kilo and a good starting point for the culture would be .022%

Welcome to the Forum! Actually Ascorbic acid is used and is approved by the FDA as a cure accelerator. However it should not be mixed at the same time as you are adding nitrites as they react violently and cause fumes. For home purposes sodium erythorbate is a safer bet. https://www.fsis.usda.gov/wp...

But aren't there mold and yeast spores just floating around in everyone's kitchen?....variety unknown. Now someone will recommend using sterilized salt. I would also imagine that there are many other toxins in evaporated sea salt from today's Oceans

Yea I'll pencil that in on the Calendar........wait a minute

Hi Reddal If safety is your main concern, yes it is safe to do. Quality of the product however will deteriorate at at a faster rate (taste, mouth-feel etc. In other words a shorter " Best by" date. IMHO store in the fridge for best quality. Principles of Preservation of Shelf-Stable Dried Meat Produ...

Those look tasty! Definitely a regional sausage

2 Things I see. No cure. Without it they will not be firm and probably grey in color, If you want the " nitrate free " version the stores sell use celery powder. Just be aware that you are still adding nitrates but its a loophole in the regs that allow them to say " no added nitrates". Casings. Ther...

salami dom wrote: ↑

Sun Jan 26, 2020 21:18

The cabinet itself has an inbuilt facility for providing humidity however it does not pump moisture into the air as aggressively as the humidifiers

Just curios on how that works and can you adjust/regulate it?

Welcome to the Forum!
It looks as if they are drying to quickly at your current humidity level. Are you using a humidifier in the chamber?