His recipe
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(have no idea why he said so much)
2 Tbsp. Paprika (I used my smoked Hungarian Paprika)
1 Tbsp. Chili powder
1 1/2 tsp. hot cayenne pepper( I used my smoked cayenne)
1 tsp. fennel, toasted and cracked
1 Tbsp. Minced garlic
2 Tbsp. Dry red wine
1/4 cup distilled ice water
So here we go with some pepperoni in the dry bags (32MM). They say it will be ready in 2-3 weeks. I will keep ya all posted.
The package the bags come in
All me spice`s
The mix waiting for the Bactoferm F-RM-52
All stuffed into 4 Drybags
Using my curing chamber as the fermenting place. Heater and humidifier going so I get the right temp and humility. (84 F & about 76% RH for 72 hours)
More to come