Recipe Pepperoni Sticks/Rope is for 2 1/2 lbs. Difficulty level 3 out of 5 stars ;D ***
1 1/2 Lb poke butt
1 Lb lean GB
Seasoning
1 3/4 tsp salt
1/2 tsp cure #1
1 Tbs paprika
1 1/2 tsp cayenne
1/2 tsp garlic granules
1/4 tsp anise seed slightly crushed
1/4 tsp allspice
1/2 cup powder dry milk (try to make it fine)
1/4 cup fermento. Link is here. http://www.sausagemaker.com/14500fermento1lb8oz.aspx
Hog casings
Wet
2 Tbs corn syrup (Karo type)
1/4 cup red wine
6 Tbs cold water
Mix all the dry into the liquids. Mix well in a plastic bowl or measuring cup. Place liquid mix in fridge for 15-20 mins. Add chilled seasoned liquid to the ground meat and mix well for 3-5 min. Place the seasoned meat back in fridge for 30 mins while you get stuffer and casings ready.
When ready stuff the casings your normal way into ropes or links. Take ropes or links and place on racks or cookie sheet and cover with paper towel and put back in fridge overnight....(trust me dont skip this step)
Next morning hang pepperoni in smoker at 140* for 1-2 hours (no smoke) until casings feel dry. If you have a PID You can start smoke after the dry period at 140 with the PID going thru to 170-175* Your target IT is going to be 160*
After you have reached your IT place pepperoni on cooling racks/sticks (do not water shower) and allow to bloom at room temp. Place pepperoni back in fridge uncovered overnight. Eat, slice or freeze your normal way.
thanks - what is "fermento" and where can I get it? Is the corn syrup powder or liquid?
Quote from: GusRobin on September 19, 2011, 06:20:41 AM
thanks - what is "fermento" and where can I get it? Is the corn syrup powder or liquid?
Fermento is here http://www.sausagemaker.com/14500fermento1lb8oz.aspx
The corn syrup is clear Karo liquid.
snagged it.
Quote from: classicrockgriller on September 19, 2011, 06:39:56 AM
snagged it.
Ditto had some of this on Pizza and it really tastes good
Thank you...it's in the book...
I have made pepperoni several times with mixed results mainly the consistencey of it. I am going to try this recipe and Nepas do you have any instructions in the grinding or can I use ingredients already ground? thks Piker
What he said above. Saved too!
Grind with medium plate
Sent Via Smoke Signals
The recipe looks mighty tasty Rick,,Thanks
Can I ask what type of wine you use? I cant seam to find a good one.
Thanks looks great! Will have to try soon.
Quote from: OU812 on September 20, 2011, 08:18:51 AM
Can I ask what type of wine you use? I cant seam to find a good one.
Curt, this one is good. (seriously ;D)
(https://lh5.googleusercontent.com/-of5UJlHoqIc/TVW-7OGDv3I/AAAAAAABT84/aDMmD9uZWoQ/s800/20110211164748.jpg)
Thanks Pat,,will look for one of those.
Drink the Pinot, cook with the Red..
I saw the name on the bottle and just had to grab them.
Quote from: squirtthecat on September 20, 2011, 08:39:25 AM
Drink the Pinot, cook with the Red..
I saw the name on the bottle and just had to grab them.
Gotcha.
Is F-RM_52 the same as fermento ??? Thanks Bob
If you do not want to special order fermento you can replace with powdered buttermilk as a substitute.
Hey Rick, You say stick/rope in the recipe, do you mean like a snack stick? or is it more like a 32 mm casing and cut for pizza? would beef rounds work, I have ton of that or at least a hank I need to get used up. Thanks
Tim
Tim that should work just fine. I remember Rick saying that you could use this recipe for making pepperoni snack sticks if you wanted. The rounds should work just fine.
Quote from: rdi on September 22, 2011, 02:58:44 PM
Is F-RM_52 the same as fermento ??? Thanks Bob
No, they are not the same. Fermento is powdered cultured buttermilk, maybe a little more enriched (but I am not absolutely sure about the enrichment). It is used to produce a tangy flavor.
Bactoferm F-RM-52 is a bacteria starter culture, that is generally used for fermented air dried sausages, but can be used for hot smoked sausage. Once it is mixed into the sausage, the bacteria needs to be fermented at around 85 - 90°F for about 8 hours, before you proceed to air dry or cook the sausage. As the bacteria grow and reproduce they produce lactic acid which give the sausage a tangy taste and drops the pH level. The bacteria will also need glucose (dextros) in the recipe, becuase that is the food the bacteria feeds on. Other sugars are too complex for the bacteria to break down.
If you make the right modifications to the recipe, you could use Bactoferm F-RM-52.
Habanero Smoker
Thank you for the info.....Ordered Fermento....got the Pepperoni resting in the ice box ready for smoking in the morning.....Think I'll finish it off in hot water bath...
Thanks again... Bob