Made a batch of dry cured pepperoni...thanks Bob K recipe!

Post by **Bob K** » Mon Feb 22, 2016 19:34

Sounds like you have your chamber on auto and fine tuned

Time to increase the resident chub population

harleykids · Post by **harleykids** » Mon Feb 22, 2016 20:46

Absolutely! I plan on doing the below:

The Mariansky recipe for Genoa is excellent, Simple and tasty! I have made it several times.
http://www.wedlinydomowe....opic.php?t=7387

If you like a little heat , there is always a batch of this drying in my chamber, and I run out before its done!
http://wedlinydomowe.pl/e...p?p=29320#29320

Orange Lonzino by Redzed, Fennel optional
http://www.wedlinydomowe....+orange&start=0

I have 4lbs of pork, 4lbs of eye of round, and 2lbs of back fat, all diced and frozen and ready to be semi thawed and ground up!

Just got me tied and cut beef middles in from Evan at Craft Butcher Pantry (60 pcs!) so I am good to go!

I also have my new Hanna Halo Bluetooth PH meter to test out on this next batch of salumi!

Just need a few hours to crank them out!

Probably will try for sometime this week in the evening, or this coming weekend for sure.

harleykids · Post by **harleykids** » Wed Mar 09, 2016 05:30

Bob,

Update on the pepperoni....its great!! Thanks again for the recipe!

I pulled two of the remaining five chubs today, they were at 40%. They were nice and firm, but could be just slightly dryer in the very middle.

So I left three in the chamber, they were around 38%

I will leave those three until I get back from Spring Break on the 20th, they should be around 48-50% by then, and nice and FIRM!

We sliced some and put it on a pizza that we made, and boy was it good!!
thanks again!

Post by **Bob K** » Wed Mar 09, 2016 18:01

Yea it sure beat the hell out of the store bought variety! Try a soppressata/pepperoni pizza sometime

Our friend and culture expert Igor Duńczyk would complain about not enough Anise.

any Pics?

harleykids · Post by **harleykids** » Thu Mar 10, 2016 05:17

I only have this one crappy pic...we were too busy making the pizza and eating it!

But I have three more still drying in the chamber, so I will take pics of those in 2 weeks when we pull them around 50%!

Post by **Bob K** » Thu Mar 10, 2016 13:33

harleykids wrote:But I have three more still drying in the chamber, so I will take pics of those in 2 weeks when we pull them around 50%!

I have a feeling you will like those even more