Dry Bag Pepperoni
Ingredients
5 lbs pork shoulder (frozen for at least 2 weeks) trimmed and ground fine
1/4 Cup kosher salt
1 tsp. insta cure #2
1 Tbsp. Dextrose
1 Tbsp. Bactoferm F-RM-52(have no idea why he said so much)
2 Tbsp. Paprika (I used my smoked Hungarian Paprika)
1 Tbsp. Chili powder
1 1/2 tsp. hot cayenne pepper( I used my smoked cayenne)
1 tsp. fennel, toasted and cracked
1 Tbsp. Minced garlic
2 Tbsp. Dry red wine
1/4 cup distilled ice water
24 hours of fermentation they are ready for the fridge.
You can see how much darker they got.
Ph measured 4.9
Day #4
Finished Pepperoni
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