I have tried several pepperoni recipes including the one from the famous Len Poli and I have yet to find the right mix that I really like. To borrow 10.5's words, I put on my "mad scientist" hat and set off to try to create a pepperoni that I like. I took 6 different recipes and combined them and added or subtracted spices, increased or decreased the amounts. Mixed up a 5 pound test load, stuffed them and got them drying in the Bradley. Will put on 3 hrs of Hickory and see what happens.
I already noticed a mistake in my mix. While I was putting the spices in a bowl to mix up, my wife needed help and called me away. When I got back I thought I had added everything that needed to be added and dumped it all in the water and mixed it up. Then mixed it all in with the meat and stuffed. Started to put all my spices back and see that I forgot to add the mustard seed. Not sure if this will be a deal breaker or not.
I fried up what was left in the stuffer and I was pleasantly surprised with the taste that was produced from the patty even without the mustard seed.
I have not had very good luck with using fermento so I opted to try using ECA to get the tang that is needed. In all of the recipes that I have looked at I have not seen any pepperoni recipe using ECA. The majority of the recipes call for using fermento and letting the mix age in the fridge anywhere from 24 to 72 hours. So we will see what happens using ECA instead.
Stuffed and drying
(http://i36.photobucket.com/albums/e25/jcompton1/DSC07644_zps1a5e3ac8.jpg)
watching this with great interest.
Mmmmmmmm, Pepperoni!
After the smoke and cook time you gonna let them hang in the fridge for a while to dry and firm up a bit?
Mad Scientist mode is fun!! Did you mix the ECA with the water or mix in afterwards? I would let them sit in the fridge for 3 weeks to let the fridge pull some of the moisture out and let the pepperoni firm up some.
You hit post faster than I did Curt!
Quote from: Tenpoint5 on November 23, 2013, 08:15:11 AM
Mad Scientist mode is fun!! Did you mix the ECA with the water or mix in afterwards? I would let them sit in the fridge for 3 weeks to let the fridge pull some of the moisture out and let the pepperoni firm up some.
Mixed the cure up in the water then mixed the salt in and then the NFDM in. Then added the sugar and mixed. Then dumped the rest of the spices that I had mixed in a bowl into the water and mixed it up. Then mixed the meat up with the wet mix. Got it all mixed then added the ECA and folded it in and then stuffed. When I use ECA it is the last thing that goes in after everything is all mixed up. Used 5 tsp of ECA in this batch. The test patty had the "right" tang I was looking for.
Plan to leave the casings on and fridge for at least 3 days. May have to cut of a hunk to test but will cover the chub end and let it rest too.
That might be a good idea to cut off a chunk and test right away. Since your experimenting. Eat one chub right away, pack two chubs away like normal. Then leave 2 chubs to dry for a few weeks. Get 3 different results from the same batch.
Hog Dang! Opened the door and got hit in the face with a very nice pepperoni smell. Smoke has finished and they have taken on a nice deep rich color. The cabinet temp is now at 150 and IT is 139. Dried them at 130 for 1 hour then bumped to 140 for 2 hrs and added smoke. Bumped to 150 for 2 hrs and finished the smoke. Will bump to 160 for 2 hrs and then to 170 if needed to get 152 IT. When IT is reached will give them a cold water bath and bloom at room temp for a few hours then will let them sleep in the fridge. Plan to take Chris's advice and let a few chubs go for a few weeks in the fridge without packaging them. Will weigh them when they come out to see what moisture loss I will get week to week.
Shot of the chubs just as the smoke is finishing up.
(http://i36.photobucket.com/albums/e25/jcompton1/DSC07645_zpsffde17bd.jpg)
Looks good, I'm bookmarking so I can follow along, I have ECA and want to try some of this after the holiday's
They got a cold water bath
(http://i36.photobucket.com/albums/e25/jcompton1/DSC07647_zpsfd64151f.jpg)
Blooming on the counter and then into the fridge.
(http://i36.photobucket.com/albums/e25/jcompton1/DSC07648_zps41a1cd92.jpg)
Each got weighed and will track the moisture loss on a couple of chubs. Will cut into a chub tomorrow for a taste test.
looks real good! Hope you wrote down your recipe and are willing to share it! :)
Quote from: Griffen on November 26, 2013, 02:24:47 PM
looks real good! Hope you wrote down your recipe and are willing to share it! :)
X2!
Quote from: Griffen on November 26, 2013, 02:24:47 PM
looks real good! Hope you wrote down your recipe and are willing to share it! :)
I have it under good authority that this recipe is still in the experimental stages
Gents,
When you hang in the fridge for a few weeks to form up do you need a specific temp / humidity like cure #2 or is standard fridge temp cool? Not understanding how sitting in the fridge for extended period is safe after cooking...
Thanks!
Quote from: STLstyle on November 27, 2013, 06:41:56 PM
Gents,
When you hang in the fridge for a few weeks to form up do you need a specific temp / humidity like cure #2 or is standard fridge temp cool? Not understanding how sitting in the fridge for extended period is safe after cooking...
Thanks!
I use standard beer fridge temps. My beer fridge is right around 34 degrees. I keep an eye on the sausage to make sure there is no mold on the sausage.
Is there any updates on yours Sailor?