Dry-Cured Pepperoni - Italian Style
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I need more pepperoni please save me im dying of pepperoni withdraw
- Carbohydrate 111.61458 g
- Cholesterol 1197.4838568 mg
- Fat 337.149618412 g
- Fiber 44.8734000473022 g
- Protein 356.631122436 g
- Saturated Fat 134.509425936 g
- Serving Size 1 1 Recipe (4767g)
- Sodium 1108.6136036 mg
- Sugar 66.7411799526978 g
- Trans Fat 42.6297719360001 g
- Calories 4862 calories
Step-by-step
- 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.
Unlike fresh sausage varieties that rely on high cooking temperatures to render fat quickly, dry-cured pepperoni belongs to the ancient family of fermented and dehydrated charcuterie designed for preservation without refrigeration. Historical salumi makers developed these techniques in Mediterranean climates to store surplus autumn slaughter meats through warmer seasons. Mastering this preservation process requires strict adherence to temperature controls and precise ratios of curing salts to inhibit pathogens while moisture slowly evaporates.
- Keep the meat thoroughly chilled below 40 degrees Fahrenheit during the grinding phase to prevent fat smearing, which ruins the final texture.
- Maintain the drying chamber at exactly 70 degrees Fahrenheit with 75 percent relative humidity for the initial two-day fermentation period.
- Utilize lamb casings strictly between 24 and 26 millimeters in diameter, ensuring the physical dimensions match the safe moisture loss calculations of this specific formulation.
Sliced portions keep exceptionally well in refrigerated storage for weeks, and any hardened end pieces work brilliantly when diced finely to flavor bean soups or braised greens. Careful monitoring of the aging environment guarantees safe and flavorful cured meats.
