Looking for an awesome pepperoni recipe!

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Txdragon
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Looking for an awesome pepperoni recipe!

Postby Txdragon » Fri Jun 17, 2016 4:41 pm

I have found a few online but the look soooo wildly different in ingredients and method. I am hoping some of my amigos here may grace me with a known winner recipe for tht awesomeness called pepperoni. Please and thank you!
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Okie Sawbones
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Re: Looking for an awesome pepperoni recipe!

Postby Okie Sawbones » Fri Jun 17, 2016 9:39 pm

Are you talking about a fermented, air dried pepperoni that takes about three weeks of hanging?
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Re: Looking for an awesome pepperoni recipe!

Postby spacetrucker » Sat Jun 18, 2016 9:15 am

the big difference I have noticed between sausage and peperoni, is the red wine in the recipe...
as far as the taste goes take your favorite sausage and add some red vino( a merlot seems to work) then taste the difference, I am sure there is more to it than that
but this thing called a job keeps getting in the way of me being a real sausage maker and bbq cook!!
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Re: Looking for an awesome pepperoni recipe!

Postby Txdragon » Sat Jun 18, 2016 3:12 pm

Okie Sawbones wrote:Are you talking about a fermented, air dried pepperoni that takes about three weeks of hanging?


That'd be the one. I am looking for something as close to authentic as I can find.
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Re: Looking for an awesome pepperoni recipe!

Postby Txdragon » Sat Jun 18, 2016 3:16 pm

spacetrucker wrote:the big difference I have noticed between sausage and peperoni, is the red wine in the recipe...
as far as the taste goes take your favorite sausage and add some red vino( a merlot seems to work) then taste the difference, I am sure there is more to it than that
but this thing called a job keeps getting in the way of me being a real sausage maker and bbq cook!!


I am young still but in half-retirement. My current job in about 25-30 hours a week and varying days off. I bbq on all my days off. I find it easier to age the items that need be aged while working. That way i'm not home wanting it to be done faster lol
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Okie Sawbones
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Re: Looking for an awesome pepperoni recipe!

Postby Okie Sawbones » Sat Jun 18, 2016 6:06 pm

I do this one and we love the result.

Pepperoni

Traditional pepperoni is a dry sausage, smoked, air dried, sometimes cooked. Pepperoni can be made from beef, pork or a combination such as 30% beef and 70% pork. Pepperoni is a lean sausage with fat content < 30%. Cheaper, fast-fermented (semi-dry) and cooked types end up as toppings to pizzas worldwide to give flavor. Traditionally made Italian pepperoni was not smoked.

Meats:

• Pork Butt – 4 ¼ lbs.
• Beef Chuck – 1 ¾ lbs.

Ingredients:

• Kosher Salt -- 5 Tbs.
• Cure #2 -- 1¼ tsp.
• Sugar -- 2 tsps.
• Black pepper -- 4½ tsp.
• Garlic Powder – 1 tsp.
• Paprika -- 3 Tbs.
• Phosphate – 1 Tbs.
• Mustard Seeds – 1 Tbs.
• Fennel seeds, cracked -- 2 Tbs. (or 1 ½ Tbs. powder)
• Cayenne pepper – 1 Tbs.
• T-SPX culture – Use directions on bag (for fermentation)
• Red Wine – 1 cup chilled

Instructions:

1. Grind pork and beef through 3/16” plate (5 mm)
2. Mix all ingredients with meat
3. Stuff firmly into 2” fibrous casings
4. Ferment at 20º C (68º F) for 72 hours
5. Optional step: cold smoke for 8 hours*
6. Dry at 16 -12º C (60-54º F) at 75% humidity. In about 3-4 weeks a shrink of 30% should be achieved**
7. Store sausages at 10-15º C (50-59º F)

*Note: Original Italian pepperoni is not smoked.
** I spray the outside of the pepperoni with Bactoferm after it finishes fermentation. This allows good mold to form, and prevent the bad molds.
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Re: Looking for an awesome pepperoni recipe!

Postby Txdragon » Mon Jun 20, 2016 7:41 pm

Thanks Okie! The Bactoferm comment on the bottom.. That part of the instructions there or? That be recommended for a specific cure period (anything over 3-4 weeks?)
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Re: Looking for an awesome pepperoni recipe!

Postby Okie Sawbones » Mon Jun 20, 2016 10:00 pm

No, right from the start. Anything longer than 3-4 weeks will dry out the pepperoni. You want that 30% weight drop as your guide.
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Re: Looking for an awesome pepperoni recipe!

Postby jmcrig » Thu Jun 23, 2016 2:22 am

That is a good recipe. Just follow it, and you can't go wrong.
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