semi dry cured pepperoni

drock

Newbie

Original poster

Mar 1, 2014

5

10

• Mar 1, 2014

• #1

Is there a certain amount of time that it is supposed to hang dry post smoke

 

bigwheel

Smoking Fanatic

Oct 31, 2009

405

20

Foat Wuth

• Mar 1, 2014

• #2

It supposedly needs to lose so much of its original weight. Last link I looked at they said 30% for a dry cure product but dont think it was pepperoni. That might have to shrink up even
 

http://cooking.stackexchange.com/qu...sausages-with-proper-humidity-and-temperature

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 2, 2014

• #3

[h3]

Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.[/h3][h1]Gary[/h1]

 

drock

Newbie

Original poster

Thread starter

Mar 1, 2014

5

10

• Mar 2, 2014

• #4

is there a certain temperature that the pepperoni needs to be air dried at

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Mar 2, 2014

• #5

@Drock,
You really should get a good book on the subject so you can proceed safely.
It's important to understand exactly what you're doing.

http://www.meatsandsausages.com/sausage-recipes/pepperoni-semi-dry


~Martin

 

bigwheel

Smoking Fanatic

Oct 31, 2009

405

20

Foat Wuth

• Mar 5, 2014

• #6

Naw dont think its critical on the temps. Just whatever it is outside but dont think freezing would be good for it.  Something that do seem to be real important is the humidity..needs to be high. The hard core dry sausage types go nuts over that.  I forget where you live but Jouston and Corpus would be about right for Texas. The Left Coast is way to dry if you can believe that. Least that is what a guy said that lives out there. If the air is too dry it can get case hardened which is a bad old deal...forms a shell on the outside and dont dry in the middle. Sounded nasty to listen to em tell it. Guess the Eyetalians who made it on the shore of the Mediterrian for quite a while had the ideal conditions.

 

Last edited: Mar 5, 2014

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,021

2,656

Tampa area, Florida.

• Mar 5, 2014

• #7

bigwheel said:

Naw dont think its critical on the temps. Just whatever it is outside but dont think freezing would be good for it.  Something that do seem to be real important is the humidity..needs to be high. The hard core dry sausage types go nuts over that.  I forget where you live but Jouston and Corpus would be about right for Texas. The Left Coast is way to dry if you can believe that. Least that is what a guy said that lives out there. If the air is too dry it can get case hardened which is a bad old deal...forms a shell on the outside and dont dry in the middle. Sounded nasty to listen to em tell it. Guess the Eyetalians who made it on the shore of the Mediterrian for quite a while had the ideal conditions.

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GaryHibbert

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 20, 2013

10,099

3,751

Drayton Valley, AB, Canada (Heavy Duty Oilpatch co

• Mar 5, 2014

• #8

Hey Drock

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary