Discussion in 'General Discussion' started by stick98841, Dec 12, 2014.

  1. stick98841

    stick98841 Newbie


    I am pretty interested in making my own pepperoni and bavarian landjaeger. I was wondering if anyone would have some tips/advice/set-ups they wouldn't mind sharing?

    Thanks in advance,


    Dry-Cured Italian Style Pepperoni
    from Great Sausage Recipes and Meat Curing by Rytek Kutas

    Ingredients for 10 Lbs:

    • 7 Tb. salt
    • 3 Tb. powdered dextrose
    • 2 tsp. Insta Cure No. 2
    • 1 Tb. ground hot red pepper*
    • 1 tsp. allspice
    • 5 tsp. ground anise seed
    • 4 Tb. corn syrup solids
    • 5 lbs. lean pork butts
    • 1 lb. regular pork
    • 4 lbs. boneless beef

    Grind all meat through a 3/16" grinder plate. Use a mixer and add all ingredients. Mix evenly. Regrind through a 1/8" plate. It is essential that meat be well-chilled to avoid smearing. Stuff tightly into 24-26 MM lamb casings  or 38 MM protein-lined synthetic casings.

    Hold pepperoni at 70° F for about 2 days maintaining a relative humidity of about 75%. The product should be kept in a 38-40° F cooler for at least 20 days from the time the cure has been added to the pepperoni. Be sure that casings used are no more than 1 3/8"-1 1/2" in diameter, as this formula applies only to casings below this range.

    * Different kinds of red pepper, varying in heat rating, may be used to adjust the pepperoni to your personal taste.
    Last edited: Dec 12, 2014
    stick98841 likes this.

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