Оценка 4,0 (17) 14 февр. 2022 г. · Hang to Ferment · Hang to ferment at 65-75°F / 18-22°C for 36-72 hours · Protect from air flow while fermenting. PRO TIP: An un-used oven with a ...

Оценка 4,8 (22) · 20 ч 15 окт. 2020 г. · Ferment at 80F – 85F for 18 hours, 90-85% humidity till pH reads 4.6 – 4.8 (the lower it goes the tangier your pepperoni will taste). OPTIONAL: ...

Продолжительность: 15:48
Опубликовано: 12 янв. 2020 г.

14 июл. 2018 г. · Pepperonni is a fermented meat product. In controlled fermentation: Meat is grounded in a grinder along with: glucose and spices , as desired, are along with ...

To ferment and dry the pepperoni, hang them from their loops at a temperature between 10c and 13c with a humidity between 75 and 80 percent for 6 to 12 weeks, ...

Оценка 5,0 (17) · 32 ч 11 мая 2020 г. · Place the sausage in the smoker and smoke at 110F - 130F and 70% humidity for 6 hours. Gradually increase smoke temperature to 150-175F, and ...

26 мар. 2024 г. · The fermentation process usually occurs at temperatures between 80°F and 90°F, with optimal humidity levels set around 85-90%. This environment ...

Оценка 5,0 (17) · 2 ч Directions · Freeze or chill grinder parts for ease of grinding. · Cut the meat into grinder sized pieces and place in the freezer for 30-45 minutes to chill. Recipes · Beef · Pork · Seafood

25 апр. 2020 г. · Fermentation is at 32C for 24Hrs Then they get smoked for about 2-3 hours, at 60C gradually increasing until IMT is 60C.