Pepperone In the Dry

Brewoz · March 01, 2012, 03:13:08 PM

Saturday mix up a batch of pepperoni 15 lbs. 15% back fat.
http://www.wedlinydomowe.com/sausage-recipes/pepperoni-dry
I used ferm-52 I like more tang.

After 3 days of fermenting 73* with 85% RH

Then into the smoker for a 6 hr lite cold smoke

Back in the cabinet 60* with 75% RH

Now for the wait

mikecorn.1 · March 01, 2012, 03:28:01 PM

Nice looking pepp.

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Keymaster · March 01, 2012, 04:19:11 PM

Lookin Good Keith, Might have to check those out on saturday.

carnie1 · March 03, 2012, 06:58:53 AM

looks good, I'might cut mine today since I used hog casings and the are firmed up pretty good

Brewoz · March 11, 2012, 08:12:34 AM

2 weeks and they're drying nicely. Keymaster stopped by yesterday and put his stamp of approval on them. 60* and 75% RH

NePaSmoKer · March 11, 2012, 10:57:07 AM

Really nice

slowpoke · March 11, 2012, 12:29:30 PM

BEAUTIFUL.It would be great just to have a smell of them.

Keymaster · March 11, 2012, 12:43:21 PM

Quote from: slowpoke on March 11, 2012, 12:29:30 PM
BEAUTIFUL.It would be great just to have a smell of them.

There smellin pretty dang good, Trust me :)

slowpoke · March 11, 2012, 02:18:41 PM

NOT FARE!!I want to smell too.LOL They Look Sssssssoooooo GOOOD!!!!

Mr Walleye · March 11, 2012, 03:47:37 PM

Very very very nice! :P :'(

I want some.... ;D

Mike

Brewoz · March 11, 2012, 04:09:17 PM

Next weekend I'm brewing a German lager so I'll need to relocate the sausage.

SiFumar · March 11, 2012, 04:15:27 PM

What a great job...bet it does smell good in there!

Brewoz · April 13, 2012, 01:21:52 PM

Now that I'm down to my last little peace, this is the best dry cure I've made thus far.
Time for another batch.