Pepperoni

Meats	Metric	US
pork	700 g	1.54 lb.
beef	300 g	0.66 lb.

Ingredients per 1000g (1 kg) of meat

salt	23 g	4 tsp.
Cure #1	2.5 g	1/2 tsp.
dextrose (glucose), 1.0%	10.0 g	2 tsp.
sugar, 1.0%	10.0 g	2 tsp.
black pepper	3.0 g	1½ tsp.
paprika	6.0 g	3 tsp.
anise seeds, cracked, (or fennel seeds)	2.5 g	2 tsp.
cayenne pepper	2.0 g	1 tsp.
F-LC culture	0.24 g	use scale

Instructions

1. Grind pork and beef through 3/16” plate (5 mm).
2. Mix all ingredients with meat.
3. Stuff into beef middles or fibrous casings about 60 mm.
4. Ferment at 38º C (100º F) for 24 hours, 90-85% humidity.
5. Optional step: introduce warm smoke (43º C, 110º F), 70% humidity, for 6 hours.
6. Gradually increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
7. For a drier sausage: dry for 2 days at 22-16º C (60-70º F), 65-75% humidity or until desired weight loss has occurred.
8. Store sausages at 10-15º C (50-59º F), < 75% humidity.

Notes