Got 2.5 lb of 80/20 going to be pepperoni.
Here is what im mixing. (cant remember where i got the mix at)
Red wine
cure
cultured plain yogurt
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pep12.jpg)
Meat
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pep13.jpg)
Cure mixed in with 3T water
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepflat.jpg)
2 T Wine. Just floated on the meat.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pep14.jpg)
Add the pepperoni mix and mix in well. Add just a tad water if it get tacky.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pep15.jpg)
Now the yogurt, mix in very good.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pep16.jpg)
All mixed. Put in zip lock in fridge for 24-48 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pep17.jpg)
Yogurt, unlike Bactoferm will ferment at 40* where as Bactoferm you need temps of 70-80*
BBL
The yogurt is full of, Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus. :o
Quote from: NePaSmoKer on February 11, 2013, 05:58:22 PM
The yogurt is full of, Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus. :o
That happened to me when I was younger and I had to go to the free clinic for a penicillin shot.
Quote from: NePaSmoKer on February 11, 2013, 05:58:22 PM
The yogurt is full of, Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus. :o
Works as a binder and you can use it to thicken liquids too ;D
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pep57.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pep58.jpg)
Now THAT looks gooood!!
MMMMMMMMMMMMMMMMMMMMMM...........................
Yeah buddy!
Looks like that would make some pretty zippy pizza
Does wifey know you got that Pediococcus acidilactici, Lactobacillus curvatus and
Staphylococcus xylosus in her house?
Pepperoni looks A++++.
You are a fast worker.