Dry Cured Pepperoni Italian Style Recipes

DRY-CURED PEPPERONI - ITALIAN STYLE

Steps:

• Grinding & Mixing: Grind all the meat through a 3/16" grinder plate. Use mixer and add all the ingredients mixing evenly; regrind through 1/8" plate. The meat now is ready for stuffing. Stuffing: It is essential that the meat be well-chilled to avoid smearing. The meat should be stuffed into 24-26mm lamb casings. Drying: Hold pepperoni at 70 degrees F. for about 2 days maintaining a relative humidity of about 75%. The product should be kept in a 38-40 degrees F. cooler for at least 20 days (or until desired dryness is reached), from the time the cure has been added to the pepperoni. Be sure that casings used are not more than 1 3/8" in diameter, as this formula applies only to casings below this range.

HOMEMADE SPICY PEPPERONI

Steps:

• Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
• Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
• Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.