Making Dry Aged Pepperoni
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- เผยแพร่เมื่อ 18 ต.ค. 2024
- This is a video explaining the basics for making Pepperoni. Enjoy the video.
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This is a variation of Stanley Marianski's Pepperoni Recipe. The original recipe can be found here.
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Here is the recipe for this video:
Pork 60%
Beef 25%
Back fat 15%
Multiply the total weight (in grams) of your beef, pork, and fat by the following percentages to reveal the amount of each ingredient in grams that you need to use.
For instance if you plan on making 1kilo of pepperoni 1000g Here's what your recipe will look like.
600g Lean Pork
250g Lean Beef
150g Pork Back Fat
Your meat total is 1000g. Now Multiply 1000g by 2.75% to see how much salt you need. Then multiply 1000g by .25% to see how much cure you need and so on and so forth. Just remember whatever your total weight is in pork, beef, and fat that is you baseline for determining your seasonings.
Salt 2.75%
Cure #2 .25%
Dextrose .4%
Sugar .3%
Black Pepper .3%
White Pepper .1%
Paprika .8%
Fennel .3%
Anise .2%
60k Cayenne .2%
F-LC .025% Rehydrated for a maximum of 30 minutes. Use 2 Tablespoons of room temp water for every 5 pounds to rehydrate your culture
Mold 600 1/4 tsp in 1/2 cup of distilled water allowed to rehydrate for 2-5 hours at room temp
Instructions:
Grind pork, fat, and beef through 5mm or 4.5mm plate.
Mix all ingredients with cold meat by hand or with a mixer till very tacky
Stuff firmly into beef middles or 2” fibrous casings.
Ferment at 80º F for 24 hours, 90-85% humidity till pH reads 4.9-4.8.
Dry at 60-54º F in 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved. If you desire a firmer pepperoni dry till a 38-42% weight loss has been achieved
After weight loss has been achieved vacuum seal and store in the fridge till ready to use.
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Eric
Want to thank you for the tutorial. Made my 1st batch of pepperoni and was nervous due to not having a fridge and humidifier set up. Went 17th century method and let it hang in a dark pantry till it lost 40% moisture. Tasty!!!! I will play with the recipe, but again thank you for the tutorial and encouragement to try!
Nicely done, clear and demonstrated steps with the “why” behind it and troubleshooting - extremely impressive!
Your videos have gotten amazing since this!
No matter which recipe. If it's on your channel, it's excellent. Very well thought of, very well executed. Your videos are like a textbook, and your family is so cute.
super good explanation. No many people make this quality videos. I try to reseach in Spanish and also Italian, and you so far explain everything better than the rest I seen.
Thank you. If you ever need any help let me know...
Just finished fermenting in my Dry Ager and started the dry aging. Can't wait for the end result. It's pract impossible to buy Pepperoni over here in the Czech Republic, so I was looking for a recipe, and this seems just perfect. The only thing I had to adjust was the salt and cure ratio, because you can't find Cure #2 anywhere in Europe. The real Prague salt has a much higher percentage of table salt and a much lower percentage of sodium nitrite. Having figured that out, I've also created a spreadsheet/calculator based on the amount of beef that goes in for future use, in case I'm happy with the results. Anyway, thanks a lot for this video recipe/tutorial!
Holy crap, that’s a whole lotta detail!
Great Video , appreciate your efforts to do so.
Just found your channel, and can't wait to get started. Had a quick question, might be simple, but I'm new to this. Anyway, on some European tutorials they add a "antioxident" powder. You guys don't. Wonder what is the purpose, and does it help? Thanks
Antioxidant powder (ascorbic acid or sodium erythorbate) speed up the curing process and preserves the color. It's a great ingredient if you want to make a sausage with cure in it and also want to cook it the same day. When salami is made the use of an antioxidant is simply there for color enhancement. It really makes the salami "pop". Also after it's sliced it doesn't go dull. It stays vibrant.
Man! I love these videos!!
Good stuff man. Really like your explanations
Hi mate
I made your Andouille sausage recipe....... it was pretty much the best smoked sausage i think iv ever had!! The flavour!!! Man!! The process, and then finally eating some, really brought me some joy!! Thank you for sharing the recipe, you are a true professional!!
Hey I wanted to know if I made this pepperoni but in snack stick form would you change much in the recipe like salt content or anything else? I know to use cure #1 but I wanted to use encapsulated citric acid to get the correct pH instead of Bactoferm and hot smoke when sausage reaches room temperature straight after stuffing. It’s this right and or a good idea? Cheers mate
That's awesome to hear. I also find so much joy in making sausage. Your idea for making a pepperoni snack stick is right on track. The ECA will lower the pH giving you that nice tang and accelerate the cure at the same time!! I can't wait to hear how it comes out. Should be amazing.. Be sure to keep the fat and meat super chilled and add the ECA at the very end.. I wish I were your neighbor.
2 Guys & A Cooler
We are! Just over a couple of oceans...lol So how much ECA do I use for 1000g of meat? And I was going to use water as a binder, how much chilled water per 1000g should I use, and when should that be introduced to the meat? Thanks
True. True.. So when it comes to ECA it depends on where you got yours from. Not all manufacturers are the same. Some recommend 1.5oz/25# of meat while others recommend 3oz/25# of meat. In any case you won't need much. Where did you get it and does it have any recommended instructions? 1/4 cup of ice cold water should be sufficient. If you happen to have nonfat dry powder milk I would add that as well at 1.5%. Mix all your ingredients together with the exception of ECA. Wait until your meat is sticky and almost finished then add the ECA in the last minute of mixing. Let me know hoe it turns out..
Great video and instruction!
Eric for us newbies can you do a video on how to avoid the pit falls? On all meats and on our prep and prevention? Thanks Jim in Chile
Nice idea! I'll work something up!!
Thanks Sir
Great vid!
Loving your videos!
What cut of beef do you recommend using ?
And how about using bactoferm t-spx instead will it change the end result??
Thank you. Any cut will work. Sirloin, round, whatever you can get. Changing the culture would change the overall result. Using TSPX will give you a less tangy salami with a more developed flavor. It won't be like traditional american pepperoni but it will still be delicious..
@@2guysandacooler what abour flavour of italy? will that work since it can go lower then tspx?
Looks amazing!
THAAAAAAANK YOU!!! Great work!!
How would you go about making a pepperoni like this without using pork, But still with great flavor for pizza?
Hi Eric, can this be made without the mold?
Got so hungry watching this 🙂
pro trick: you can watch series at Flixzone. Been using it for watching loads of movies recently.
@Barrett Frederick Yup, I've been using flixzone for months myself =)
Terrific!!!!
could you use any type of sugar instead of dextrose?
Amazing videos, thanks for opening my eyes to this world. I have one question for you, can I use Potassium Sorbate instead of Mold-600?
Hey Ben. That's a great question. If you don't want any mold growth at all then yes. Potassium Sorbate will inhibit the growth of mold on the outside of your dry cured sausage. Depending on how long you are letting it dry sometimes you'll have to reapply at about the 20 day mark. What I do is simply put some in a pan and i'll do a salami dip. No need to wipe it down either. Just put it back into your drying room and let it continue drying. It IMO is more effective than vinegar at inhibiting mold... Thanks for the question..
2 Guys & A Cooler amazing thanks, love your channel and work. From your Ulaanbaatar, Mongolian fan.
Great question. I'm in China so also can't get mild 600
Going to take a stab at this this weekend! Using a different culture (can't get flc here in Canada) and stuffing it in 1 1/4" hog casings. Hopefully I get a pepperoni product that "cups" when cooked on pizza (which as far as I know, is not avaliable in Canada as well, we don't have any natural casing dry cured pepperoni products up here)!
Thanks for the video!!
Excellent. Let me know how it turns out!!
ill stick to buying some thanks looks good
can you make a pepperoni snack stick with out fermentation ?
The cost of the bacteria seems really high. Can I transfer the mold from a finished sausage to my new ones? Scrape it off make a starter ? How about sauerkraut juice, I noticed that on your site? Great video, thanks.
Hey Richard. I'm running some experiments right now with different options to make salami to see what works and what doesn't. Sauerkraut juice did ferment the salami. You could "back slop" which is take some old meat and mix it with a new batch. This used to be a common commercial practice but the chance in introducing bad bacteria is high so commercially it's frowned upon.
@@2guysandacooler I once made wine commercially, and I often tipped a nice active ferment into a new crush. Never had any problems and saved a bunch on yeast. Of course the nuances of meat are quite different and one has no visual or scent indicators until it's too late. I hope to hear more about the sauerkraut experiment. Maybe I'll try some active Kim Chee which is easier to find than live sauerkraut.
Hey Eric, we pray that all is well with you.
It seems like 9 lbs. of pepperoni will go a long way. How should this be stored?
With the 42% weight loss, can I just hang them in the cellar?
Hanging in a cellar will continue to dry them out but an air tight container would work in a cool room. That should keep them from drying out and allow them to last for quite a while
can you do videos of your finish products too? even if they are short id love to see how it turned out.
Of course. This was a very early video but now I try to show all the finished products..
Hello 2guys. If the Ph of my mass is measured at 6.2, for example. How can I adjust my formula (recipe) to reach the appropriate PH (4.7 - 4.8). And shouldn't I use some kind of antioxidant? I made your cooked pepperoni and it seems to me that the dough was brownish, dark, the impression of having oxidized, that's why the question. Hug and congratulations for the videos.
Dry aging meat is an art that takes practice. One common practice for fast fermenting acidic salami is that for every point of ph that you want to drop you will add 1% of dextrose to the recipe. So if you want to get to 4.8pH and your starting pH is 6.2 (which is really high FYI) you would add 1.4% dextrose and let it ferment for 18-24 hours with a fast fermenting culture. This practice does not work with slow fermenting sausages.
Meat with dark spots on it generally mean the cure or the starter culture that was added wasn't mixed properly. Using an antioxidant works great to preserve the color and keep the salami from turning brown. Just make sure the cure is properly mixed into the meat 1st. If you use s. erythorbate you'll use roughly 1 tsp per 10 pounds of meat.
Thanks and BTW. Where are you from? What language do you speak? If it's easier to ask your question in Spanish I speak Spanish as well :)
Could eat a good dry aged pepperoni forever.
Hello, I loved your videos.
Thanks.. If you ever have a question I'm here to help.
@@2guysandacooler what is your email? I think I will have more questions once I start to make these items at home
Hey guys is it safe to use cure#2 if you want the pepperoni for pizza topping? It will go to a pretty hot oven... how do you know if after 8 weeks all nitrates have broken down? Thanks
No. Cure #1 is used for pepperoni that will be used as a pizza topping. If you stick around on 10/31/20 (at 11:00am CST) I will be airing a video on how to make pepperoni as a pizza topping. It's part of my #celebratesausage series.
@@2guysandacooler hey guys thanks a lot for your response.. I'm looking forward to watch that video! I think there is a great opportunity to clarify this matter as I've been researching on the web and also in books such as Stanley Marianski and haven't been able to find info... considering that one of the main uses of pepperoni is as pizza topping I think this will help a lot of people. cheers from Sydney, Straya!!
Come so far but started strong.
I don't understand why no local butchers, don't have SAUSAGE MAKING CLUBS ?
My thoughts exactly
I didnt find the spice recipe? In the comments
check the description box.
hi . if i would like to add starter culture for a muscle meat - pork neck to do Copa ,what kind of starter you recommend ? thanks
Great question. I have played with a culture called Texel DCM-1 www.butcherspantry.com/starter-cultures/textel-dcm-1-whole-muscle-color-flavor-development-culture.
I have found favorable results both in color and flavor with this culture especially in coppa. Does all the work during the initial curing phase so generally below 40F. I liked it because it didn't acidify the meat. I've also experimented with Koji as a mold culture and fermenting it at 85F for 2 days. The end result was delicious and a bit tangy but It dried too long and was a bit firmer that I like.. Hope that helps. Thanks for the sub!!
@@2guysandacoolermy plan :- put the meat after curing the starter cukture and in the collagen sheets and in a home fridge. do you think it will "work" ?
That might be a tough start. The temps are generally too low and the air is extremely dry in a fridge and because the collagen sheet is very "breathable" you will most likely see that it will dry out very fast on the outside of the muscle not allowing the inside to dry evenly. this inevitable is called "case hardening". Fridge parameters are unique and they require a special bag. You might want to check into this www.drybagsteak.com/ This is a special bag that allows you to dry your product in a fridge. It looks like it does require a vacuum sealer and a special bag for your meat..
@@2guysandacooler i would like to thanks for you reply and expanding my knowledge that you give i am new to the path.
i did Bresaola with cheescloth in my home pridge and it was Excelent . when i did it with collagen sheet [ without starter}, i get what you caled "case hardeing" the same happened on the Copa . can you try to explain why the difference results. thanks .
It seems that the cheesecloth regulated the drying better than the collagen sheets. The sheets are generally very "Breathable" so case hardening in the fridge is understandable. I am really encouraged to hear about your success with the cheesecloth. You may want to get a small coppa and try it again with the cheesecloth and see if you can duplicate your results. I can't wait to hear what happens..
Ok.... you brought me all the way, and didnt finish by cutting it open!?!?! Agh!!! :/
😂😂😂WOW, what a blast from the past. Thankfully we don't do it like that anymore.
@@2guysandacooler HA! I will need to find a more up to date vid then! Thanks :)
Only 10 lbs lmao i'am lucky to eat a quarter lbs