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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.
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Pepperoni (traditional dry sausage)
| Materials |
pork, 70% beef, 30%
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3.5 kg (7.7 lb) 1.5 kg (3.3 lb)
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| Ingredients |
salt, 3% (cure #2 accounted for) cure #2 dextrose (glucose), 0.2% sugar, 0.3% black pepper, 0.3% paprika 0.6% anise seeds, cracked, 0.25% (or fennel seeds, 0.3%) cayenne pepper, 0.3% T-SPX culture,
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140 g 12 g 10 g 30 g 15 g 30 g 12.5 g (15 g) 15 g 0.6 g (1/4 tsp) |
| Instructions |
1. Grind pork and beef through 3/16" plate (5 mm). 2. Mix all ingredients with meat. 3. Stuff firmly into beef middles or 2" fibrous casings. 4. Ferment at 20 º C (68º F) for 72 hours, 90-85% humidity.5. Optional step: cold smoke for 8 hours (<22 º C, 72º F).6. Dry at 16 -12 º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.7. Store sausages at 10-15 º C (50-59º F), 75% humidity.
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Pepperoni (fast-fermented, semidry)
| Materials |
pork, 70% beef, 30% |
3.5 kg (7.7 lb) 1.5 kg (3.3 lb)
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| Ingredients |
salt, 2.5% (cure #1 accounted for) cure #1 dextrose (glucose), 1.0 % sugar, 1% black pepper, 0.3% paprika 0.6% anise seeds, cracked, 0.25% (or fennel seeds, 0.3%) cayenne pepper, 0.3% F-LC culture, |
115 g 12 g 50 g 50 g 15 g 30 g 12.5 g (15 g) 15 g 1.25 g (1/2 tsp)
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| 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 10-15 º C (50-59º F), 75% humidity.
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| Notes |
original Italian pepperoni is not smoked
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Pepperoni - according to compliance guidelines for fermented products. Instructions are listed for the purpose of stressing the importance of the control of some of the pathogenic bacteria, in this case E.coli 0157:H7 which creates a safety hazard in products made with beef. This is how the commercial producer will make the sausage in order to be on the safe side.
Ingredients: 75% pork, 25% beef with 32% fat
dextrose 0.63%
2% salt
sodium nitrite 0.25% (156 ppm)
fast starter culture (Pediococcal bacteria strain),
8.0 log10 cfu/g of batter
Fermentation: 36º C (96.8º F), 90% humidity, to pH 4.8
Drying: 13º C (55.4º F), 65% humidity for 18 days to MPR (moisture to protein ratio) of equal or less than 1:6.1
Slicing: 1.9 g/slice
Storage: packed in air - 28 days at 21º C (69.8º F)
packed under vacuum - 60 days at 21º C (69.8 F)
Reference: Faith, N.G., N. Parniere, T. Larson, T.D. Lorang, and J.B. Luchansky. 1997. Viability of E. coli 0157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and -20 C under air, vacuum and CO2. Int. J. Food Microbiol. 37:47-54.
Pepperoni
Ingredients: 75% pork, 25% beef with 32% fat
dextrose 0.63%
2% salt
sodium nitrite 0.25% (156 ppm)
fast starter culture (Pediococcal bacteria strain),
8.0 log10 cfu/g of batter
Fermentation: 36º C (96.8º F), 85-90 humidity, to pH 5.0 or less
Heat: 63º C (145º F) instantaneous, OR
53º C (128º F) for 60 minutes
Cold showered to internal temperature of 27º C (80º F)
or less
Drying: 13º C (55º F), 65% humidity, to MRP 1:6.1 (15-21 days)
Reference: Hinkens, J.C., N.G. Faith, T.D. Lorang, P. Bailey, D. Buege, C. Kaspar and J.B. Luchansky. 1996. Validation of pepperoni processes for control of E. coli 0157:H7. J. Food Prot. 59 (12):1260-66.
Page added on September 23, 2008.
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