PEPPERONI

This always stirs up a controversy. Pepperoni is a fermented sausage, and if you've never made a fermented sausage I advise proceeding cautiously as an incorrectly made fermented sausage can kill you.

This recipe is from Michigan State University .
I will not explain PH, GDL, and starter cultures at this time. You can see these in CURES section of my pages. If you don't already know about those things, do a lot of research before attempting Pepperoni. 22 lb. lean meat
3 lb. pork fat
1 1/4 cup + 2 tablespoons salt
1/3 cup + 1 tablespoon + 1 teaspoon dextrose (glucose)
2 tablespoons cure (Prague Powder #2) dissolved in 1 cup water
3/4 cup ground red pepper
3/4 cup ground allspice
1 tablespoon garlic powder
5 tablespoons fennel seed

Grind meat and fat through a 1/2-inch plate. Mix meat, fat, and all seasonings. Grind through a 1/8-inch plate and mix 6 minutes. Stuff in hog casings and place in 90 degrees Fahrenheit smokehouse until pH 5 is reached. Store at 50 degrees Fahrenheit for 20 days to produce a dry product, or heat to 142 degrees Fahrenheit after pH 5 is reached to produce a semi-dry product. NOTE: It is best to use a starter culture with all fermented sausage. If starter cultures are not available let product stand in a 6-inch deep tray at 38 degrees Fahrenheit for 72 hours before it is stuffed or add 8 oz. of GDL per 100 lb. of product and heat to 142 degrees Fahrenheit internally without incubation. NOTE: See my links on sausage supplies. There are several types of starter cultures and some do not have to be frozen.

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