Dri Cured Pepperoni

[NePaSmoKer]

Going to do 5 lbs of 90/10 beef pepperoni.

Here is my mix.



90/10 and the mix ready.


All mixed and ready for stuffing into 32mm hog casings.


Whole seed i crushed.


4 am start time with 2 hours of pecan, hit my target IT then into the cure fridge for 10 days at 70% R/H

[OU812]

Thats gonna be gooood.

Can you post the ingredients again?

I cant read then pasted on the picture very well.

Sucks gettin old.  ::)

[SouthernSmoked]

Sounds good!

Will be watching this one.

[Keymaster]

Cool Beans, Gonna make some Pepperoni :)

[NePaSmoKer]

Getting the poke de boned and cubed for another item




Blade removed.



Cubed and now ready to rinse off. I rinse before and after to remove bone dust and slivers from de boning.



Cover and in the fridge, grind later today.

[viper125]

Will be watching this with lots of interest! Hey the one big tip I heard was rinsing off the bone dust! Been telling people that for years. We debone rinse also on all meats. Especially wild meats. Frozen meat will get strong or gamely from the dust. Sorry didnt mean to steal the thread  though.

[Sam3]

Will be watching this with lots of interest! Hey the one big tip I heard was rinsing off the bone dust! Been telling people that for years. We debone rinse also on all meats. Especially wild meats. Frozen meat will get strong or gamely from the dust. Sorry didnt mean to steal the thread  though.

I'm watching this one too! Alot of good info to be learned here.

[NePaSmoKer]

Going with 4 lengths of hog and 3 fibrous.




I gotta fridge em cuz my wife wants to take me out fer dinner.




Tomorrow they get some smoke and fridge time with humidity for 7-10 days

[OU812]

Am I the only one who cant read the ingredients?

I have blown them up to 150% and still cant read some of them, if I blow them up any more and I cant read any of them.

I think its the overlay as I have the same issue with other posts like this.

Help.

[NePaSmoKer]

Am I the only one who cant read the ingredients?

I have blown them up to 150% and still cant read some of them, if I blow them up any more and I cant read any of them.

I think its the overlay as I have the same issue with other posts like this.

Help.

I see it ok

1.5 cups distilled water
1/2 cup SPC
16 tsp fermento
1/2 Tbs cayenne
1/2 tsp allspice
3 Tbs non iodized salt
1 Tbs dextrose
1 tsp cure 2
1.5 Tbs corn syrup solids
1.5 tsp ground anise
1/4 tsp ground fennel

[OU812]

Thanks Rick.

[NePaSmoKer]

Thanks Rick.

yuppers

[NePaSmoKer]

Had the pepperoni hanging this morning at room temp for 2 hours to cool some.



In the 6 rack with PID running at 125 until the casings are dry. Then bumping to 160 and 2 pucks of smoke. After the smoke they will go in the cure fridge with 70% R/H for 7 days.
(I probably dont need to add smoke because the pepp should pick up smoke from the well seasoned smoker)

[NePaSmoKer]

Getting happy.

[Sam3]

Beautiful!