Dry cured Pepperoni..

Discussion in 'Sausage' started by sam3, Apr 15, 2014.

  1. sam3

    sam3 Smoking Fanatic

    Here is some Pepperoni I did last month. It came out really well.

    The recipe can be found at Len Poli's website.

    So I mixed this up, stuffed into hog casing. I went with links 10" long , twist, 10" again and tie.


    Once I finished, I put it in a warm environment to get happy (as per directions).

    Then everyone went into the curing cabinet.
    Here they are after a week or so.




    Almost there.


    I finally pulled these when I reached 33% loss. I was going for 35%, but the Pepperoni felt very firm.
    This is the end result.






    This was the best Pepperoni I've ever had. I couldn't believe how well this came out. [​IMG]

    Thanks for looking.
     
    disco likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks great Sam.
     
  3. Looks real good!


    ~Martin
     
  4. That looks very good!  [​IMG]
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Nice looking pepperoni..... Thumbs Up

    Wish I had me a curing refer to make great looking, tasting sausages.....
     
    Last edited: Apr 15, 2014
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have been afraid to try dry cured sausage. This looks so good I may be wavering. It looks terrific. Thanks for the great post and Qview.

    Disco
     
  7. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

  8. Guess I'm gonna have to try this one..sounds really good if I can find recipe
     
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    That looks very good! Like some of the others, I haven't used cure #2 or a chamber.
     
  10. sam3

    sam3 Smoking Fanatic

    Thanks Joe. I was getting tired of making the same stuff over and over, needed to up the game a little. Good luck with your chamber. [​IMG]
     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Those look great, 
     
  12. Hye Sam I can't fine the pepperoni recipe. Do you have it
     
  13. sam3

    sam3 Smoking Fanatic

    I'm not allowed to post outside links here. I'll send it to you via PM.
     
  14. seadog92

    seadog92 Smoke Blower

    Has anyone tried putting a bit of Sanibel in the mix to heighten the flavor of the anise seed? Also, since the phosphate is primarily to hold and fix the water, can you skip this if you don't have any and double up on the dry milk?
     
  15. sam3

    sam3 Smoking Fanatic

    Not quite sure what Sanibel is.

    I make a lot of sausage now, both hot smoked and dry cured. What I like the most about this hobby is trying new things to recipes I've made before. I would try out what you mentioned above and see how it comes out.
     
  16. seadog92

    seadog92 Smoke Blower

    Sorry, the text driver went haywire. I meant it to say Sambuco, an anise liquor
     
  17. sam3

    sam3 Smoking Fanatic

    Ahhh....Sambucca

    There is always some at my house.[​IMG]

    I have no experience with using liquor in my sausages, just some wine. Sorry, I wish I was more help.
     
    Last edited: Sep 18, 2014
  18. seadog92

    seadog92 Smoke Blower

    Next batch I'll hold a pound back, add it and report back how it comes out.
     

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