Оценка 4,0 (17) 14 февр. 2022 г. · This will show you the whole process of preparing the meat from chilling to grinding to mixing with cure, spices and starter culture.

Ingredients · 3 1/2 tablespoons salt · 1 tablespoon powdered sugar · 1 teaspoon #2 cure · 1 teaspoon garlic powder · 1 teaspoon onion powder · 1 1/2 teaspoons ground ...

Grind pork and beef through 3/16” plate (5 mm). · Mix all ingredients with meat. · Stuff firmly into beef middles or 2” fibrous casings. · Ferment at 20º C (68º F) ...

U.S. Ingredient. Metric Percent. 3 lb. Pork Shoulder Butt 1360.0 g 45.77. 2 lbs Beef. 910.0 g 30.63. 1 lb Pork Back Fat. 450.0 g 15.14. ½ cup Milk, Non-Fat.

Оценка 4,8 (22) · 20 ч 15 окт. 2020 г. · Todays recipe will closely resemble store bought pepperoni (but better). This method of making pepperoni is considered advanced sausage making ...

Оценка 5,0 (3) · 25 ч 30 мин 7 апр. 2024 г. · Ingredients ; 4 lbs. ground pork ; 2 lb. ground beef ; 4 oz. Pepperoni Seasoning* ; 0.25 oz. cure (comes with the seasoning)* ; 3/4 cup water, plus ...

Оценка 3,9 (137) 26 июл. 2024 г. · Hang pepperoni to dry in a space that is 50 F to 55 F with 75 to 80 percent humidity for six to eight weeks. Once dried, the pepperoni will keep ...

Оценка 5,0 (17) · 2 ч 31 авг. 2023 г. · If you love pepperoni as much as we do, try this homemade pepperoni recipe, smoked then dry-aged for incredible flavor and texture. Recipes · Seafood · Pork · Poultry

Оценка 5,0 (17) · 32 ч 11 мая 2020 г. · For a drier sausage, dry for 3 days at 60-70F and 65-75% humidity or until desired weight loss is achieved. Store sausages at 50-59F and 75-80% ...

6 сент. 2024 г. · I made dry cured pepperoni. The recipe is in grams per kilogram. I use cured 1 it drys in 25-30 days. Fermented it 16 hours, then added smoke.