wittdog
Master Chef
I found these on another site.
Pepperoni
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10 lbs. beef,pork, or any mixture 2 level teaspoons Prague Powder #1
6 tablespoons salt 2 tablespoons powdered dextrose
1 tablespoon ground hot pepper 1 teaspoon allspice
5 teaspoons ground anise seed 2 cups soy protein concentrate
1 pint water 3 ounces Fermento
1 1/2 ounces corn syrup solids
Grind the meat, add remaining ingredients, stuff into casings. Dry at 125º F for a couple of hours, then cook
at 165º until internal temperature is 145º. Edible immediately, but you can let it sit in the fridge to dry out.
I put it in the vegetable drawer on a rack so air can reach both sides. It will lose about 30% of its weight
over the course of a few weeks Okay, you say - I though this was supposed to be simple - what’s this “soy protein”,“
powdered dextrose”, and “corn syrup solids” doing in there? Okay, I say, soy protein is a filler, in there
to absorb fat and hold moisture.You can use non-fat dried milk instead. But, whatever you use, use about
half of what this recipe calls for.Too much gives a mealy texture that is not pleasing, though this effect lessens
with time.The dextrose is there to feed the fermenting. If you decide to add vinegar instead, just forget about
it - or add any simple sugar such as honey.The corn syrup solids also aid fermenting, but are mostly there
for their binding effect. Using honey combines this essential with the fermentation food.You don’t think that
16th-century sausage makers were using this stuff, do you? They are just conveniences, not essential to flavor
or safety.What’s essential for the flavor is the salt, anise, and pepper. Notice there is no black pepper in
here.Also no garlic or fennel, but you can add any of those things if you like. Form the meat into “logs” and
wrap in saran wrap instad of stuffing. Let them rest in the fridge a few days for the cure to work.The salt
and cure will harden the meat and some fermentation will take place.Now, we want to slowly dry it in the
oven. Set the temperature as low as possible (150º F or greater), 165º is fine - not any higher. Rotate the
rolls every couple of hours to keep the drying even. 10 hours should do the trick. Let them cool to room temperature
then take ‘em to the fridge.
Pepperoni (2)
----------------
22 lb. lean meat
3 lb. pork fat
1 1/4 cup + 2 tablespoons salt
1/3 cup + 1 tablespoon + 1 teaspoon dextrose (glucose)
2 tablespoons cure dissolved in 1 cup water
3/4 cup ground red pepper
3/4 cup ground allspice
1 tablespoon garlic powder
5 tablespoons fennel seed
Grind meat and fat through a 1/2-inch plate. Mix meat, fat, and all seasonings. Grind through a 1/8-inch plate
and mix 6 minutes. Stuff in hog casings and place in 90 degrees Fahrenheit smokehouse until pH 5 is reached.
Store at 50 degrees Fahrenheit for 20 days to produce a dry product, or heat to 142 degrees Fahrenheit
after pH 5 is reached to produce a semi-dry product.
It is best to use a starter culture with all fermented sausage. If starter cultures are not available let product
stand in a 6-inch deep tray at 38 degrees Fahrenheit for 72 hours before it is stuffed or add 8 oz. of GDL
per 100 lb. of product and heat to 142 degrees Fahrenheit internally without incubation
Pepperoni
-----------
10 lbs. beef,pork, or any mixture 2 level teaspoons Prague Powder #1
6 tablespoons salt 2 tablespoons powdered dextrose
1 tablespoon ground hot pepper 1 teaspoon allspice
5 teaspoons ground anise seed 2 cups soy protein concentrate
1 pint water 3 ounces Fermento
1 1/2 ounces corn syrup solids
Grind the meat, add remaining ingredients, stuff into casings. Dry at 125º F for a couple of hours, then cook
at 165º until internal temperature is 145º. Edible immediately, but you can let it sit in the fridge to dry out.
I put it in the vegetable drawer on a rack so air can reach both sides. It will lose about 30% of its weight
over the course of a few weeks Okay, you say - I though this was supposed to be simple - what’s this “soy protein”,“
powdered dextrose”, and “corn syrup solids” doing in there? Okay, I say, soy protein is a filler, in there
to absorb fat and hold moisture.You can use non-fat dried milk instead. But, whatever you use, use about
half of what this recipe calls for.Too much gives a mealy texture that is not pleasing, though this effect lessens
with time.The dextrose is there to feed the fermenting. If you decide to add vinegar instead, just forget about
it - or add any simple sugar such as honey.The corn syrup solids also aid fermenting, but are mostly there
for their binding effect. Using honey combines this essential with the fermentation food.You don’t think that
16th-century sausage makers were using this stuff, do you? They are just conveniences, not essential to flavor
or safety.What’s essential for the flavor is the salt, anise, and pepper. Notice there is no black pepper in
here.Also no garlic or fennel, but you can add any of those things if you like. Form the meat into “logs” and
wrap in saran wrap instad of stuffing. Let them rest in the fridge a few days for the cure to work.The salt
and cure will harden the meat and some fermentation will take place.Now, we want to slowly dry it in the
oven. Set the temperature as low as possible (150º F or greater), 165º is fine - not any higher. Rotate the
rolls every couple of hours to keep the drying even. 10 hours should do the trick. Let them cool to room temperature
then take ‘em to the fridge.
Pepperoni (2)
----------------
22 lb. lean meat
3 lb. pork fat
1 1/4 cup + 2 tablespoons salt
1/3 cup + 1 tablespoon + 1 teaspoon dextrose (glucose)
2 tablespoons cure dissolved in 1 cup water
3/4 cup ground red pepper
3/4 cup ground allspice
1 tablespoon garlic powder
5 tablespoons fennel seed
Grind meat and fat through a 1/2-inch plate. Mix meat, fat, and all seasonings. Grind through a 1/8-inch plate
and mix 6 minutes. Stuff in hog casings and place in 90 degrees Fahrenheit smokehouse until pH 5 is reached.
Store at 50 degrees Fahrenheit for 20 days to produce a dry product, or heat to 142 degrees Fahrenheit
after pH 5 is reached to produce a semi-dry product.
It is best to use a starter culture with all fermented sausage. If starter cultures are not available let product
stand in a 6-inch deep tray at 38 degrees Fahrenheit for 72 hours before it is stuffed or add 8 oz. of GDL
per 100 lb. of product and heat to 142 degrees Fahrenheit internally without incubation
