Pepperoni Questions

[Yooper Jim]

Try the saltpetre here then.  I don't know why you would want it, but it is available.

http://store.theingredientstore.com/saltpetre-food-gradepotassiumnitrate.aspx

[smokeitall]

I think I will finish up Big Brother OBS and then start on my dry cure sausage cabinet, I already have a fridge with a freezer on the bottom just waiting for me to modify it.  And yeah cure #2 looks like the way to go.  Most of the recipes I have use it.  Just hoping I can get the flavor I want.
Thanks,
SIA

[Habanero Smoker]

I think I will finish up Big Brother OBS and then start on my dry cure sausage cabinet, I already have a fridge with a freezer on the bottom just waiting for me to modify it.  And yeah cure #2 looks like the way to go.  Most of the recipes I have use it.  Just hoping I can get the flavor I want.
Thanks,
SIA

If you need any advice on equipment, or links let me know.

For me the best pepperoni is that which is made with a culture and fermented; that what gives it the unique tangy flavor. The recipe you have does not look like it can be fermented, although you have wine it in. This recipe creates its the tang from the ascorbic acid.