Dry Cure Pepperoni

[nepas]

Almost at IT. The string is for me to tell how much shrinkage is going on.




Got the fridge up and running with control and humidity.





Next is wait time.

[nepas]

what IT are you going to pull the sausage at ?

145

Smaller pepp straights are in. Date, time and R/H recorded. Larger pepp chubs have bout 45 mins yet to IT.




Chubs are done and all are hanging.

[TentHunteR]

Rick, are these Beef, Pork or a combo?

Did you cure the pepperoni for 3+ days like summer sausage or did you just go straight from mixing/stuffing to the smoker & cook to 145° and will let it develop its tang while dry curing?   So far, I've cured all my Pepperoni like S.S. because I don't have a dry cure cabinet.

Approximately how long do you estimate it will take to dry cure these?
 

[nepas]

Rick, are these Beef, Pork or a combo?

Did you cure the pepperoni for 3+ days like summer sausage or did you just go straight from mixing/stuffing to the smoker & cook to 145° and will let it develop its tang while dry curing?   So far, I've cured all my Pepperoni like S.S. because I don't have a dry cure cabinet.

Approximately how long do you estimate it will take to dry cure these?

Cliff

I went with 90/10 GB. Did the mix in and let sit overnight. Used fermento so no need to let sit for days to ferment.

Mixed stuffed and put 40 mins of smoke. Took the IT to 145 and in the fridge at 40* and 70% R/H for 7-10 days.

Im going to do Sweet Lebanon next and Landjaeger after cuz Art would like to try it at the SEGASO.

LJ can be pretty dense sausage best eaten in slices like salami.


I had some news passed onto me today 

[TentHunteR]

Oooooh, I love Lebanon Bologna (I like the regular better, but sweet is good too).

I had some news passed onto me today 

Yep, I sent you a P.M. with a question. (but I think it was on the pelletsmoking forum).

[teesquare]

Man - i am lookin SO forward to meetin' both of you sausage heads! You guys are keepin me hungry! The only thing I have to get a hold of are the casings, and I am going to order them this week.
BY next weekend I will no longer be a "sausage virgin"....( Can I say that here... ??)

[nepas]

This morning at 9:15

IT of fridge is 41*
R/H is 71%

All looking good. Got a few days yet.

[nepas]

Getting closer to pepperoni eating.



Here is my cure fridge.

Digital temp/fridge control. The fridge piggy backs off the control plug.


Top controls. The digital control over rides these.



Humidifier. I'm thinking on getting a smaller one.



Cure fridge working.

[africanmeat]

Rick you are a master...... Salami pepperoni sticks dry wet cold hot it does not matter you will master it now this amazing dry cure fridge.
well done my friend.

[ACW3]

I have been fortunate enough to get to taste a lot of the different sausages Rick makes.  To date, he is batting 100%!  None bad.  All good.

Art

I may have some more elk meat for you buddy.

[nepas]

I got a new controller for the heat lamps when the application calls for timed heat.

[nepas]

Thanks.

Took the others from the fridge this morning. I think they are done doing what they gotta do.




Cut the smaller hog casing in half.



I'm happy.



Vac sealed with double seal. 2 packs heading north, 2 staying south.

[ACW3]

That looks sooo good!! Excuse me, I just drooled all over my key board.

Art

[teesquare]

Another fine looking ingredient to help an adult beverage taste even better!
T