Semi Dry Pepperoni

[NePaSmoKer]

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



Meat


Cure mixed in with 3T water


2 T Wine. Just floated on the meat.



Add the pepperoni mix and mix in well. Add just a tad water if it get tacky.



Now the yogurt, mix in very good.



All mixed. Put in zip lock in fridge for 24-48 hours.


Yogurt, unlike Bactoferm will ferment at 40* where as Bactoferm you need temps of 70-80*

BBL

[NePaSmoKer]

The yogurt is full of, Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus.    :o

[GusRobin]

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.

[OU812]

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

[NePaSmoKer]

[OU812]

Now THAT looks gooood!!

[squirtthecat]

MMMMMMMMMMMMMMMMMMMMMM...........................

[KyNola]

Yeah buddy!

[BAM1]

Looks like that would make some pretty zippy pizza

[classicrockgriller]

Does wifey know you got that Pediococcus acidilactici, Lactobacillus curvatus and

Staphylococcus xylosus in her house?

Pepperoni looks A++++.

You are a fast worker.