Pepperoni Time

Discussion in 'Sausage' started by nepas, Feb 26, 2015.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Doing 5lbs of dry cured pepperoni. Sorry cant post the recipe with out the owners approval. I did however add a few of my own ingredients.

    From bottom left.

    Red wine
    Mustard seeds
    cure #2
    fennel seed
    hot paprika
    cayenne/garlic powder mixed
    anise seed

    Bottom right is  1/4 tsp T-SPX mixed with 4 T  cold distilled water and a pinch of dextrose. Set aside and add last.

    Mix all the dry together. I ran the mix thought the spice mill pulse 3 times.

    All mixed by hand. Next time to stuff


    Into 32mm UMAi bags.

    Now some hang time.

    Will be checking these daily and taking pics.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    nepas, morning...... OK...... Question of the day.....

    That sausage/salami appears to be the variety you hang to lose weight.... Most recipes call for a % weight loss, which will give some sort of Aw... water activity for the determination of viability for bacterial growth....
    When determining that weight loss, do you subtract out the "WET" weights you added from the initial meat weight.... like the red wine... or it may have been "Add 1 cup of water".... or is that weight negligible....

  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Dave, I've played with the umai bags a few times and your starting weight is what the product weighs after stuffing.
  4. bamafan

    bamafan Smoking Fanatic OTBS Member

    I hope I know where some of that may end up! Looks good Rick.
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I guess my question should have been, if you add additional water, will the final 30% recommended loss of weight reduce the water to a point bacteria will not grow.... When doing whole muscle, that water is not added, only the original meat moisture is measured....
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Chiming in to follow along.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Bacteria is not going to grow (Or should not grow if cured and fermented right) I have found that the UMAi casings are much different than traditional natural or fibrous/synthetic & collagen

    For Southern European, slow fermenting, type large diameter sausages that have relatively mild acidification - low in acidity with no sour flavor but with a more aromatic flavor. It's primary function is to assist in moisture removal during the drying phase. This culture will not provide food safety through lowering pH level but, it will help lower water (aw). 72 Hour fermentation at temperatures between 64-75°F

    • Cure # 2 is cure specifically formulated to be used for making dry cured products, such as pepperoni, hard salami, geonoa salami, proscuitti hams and dried farmers sausage. These are products that do not require cooking, smoking, or refrigeration. Cure #2 is sodium nitrate with a salt carrier. This cure acts as a time release, breaking down into sodium nitrite, then nitric oxide thus allowing for the much longer curing times required for these products, which can be up to 6 months. Dry curing meat or sausage properly cannot be done with Cure #1 which contains sodium nitrite only and dissipates too quickly.

    To much for me brain.
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I had to make another hanging area.

  10. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Hope you have better luck than I did. Followed instructions to the letter but had to throw mine out as they smelled bad after losing 40%. Tasted bad too.
  11. Be watching and good luck


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