Black Pepper Ground black pepper can be found both in the pepperoni meat and sometimes surrounding the log itself. Garlic Garlic adds a different type of pungency to pepperoni and helps to balance out the peppery flavors.
Mustard Seed Mustard adds a sharp, tangy flavor to pepperoni. Fennel Seed Fennel seed is mildly aromatic and has a taste reminiscent of anise or licorice. Crushed Red Pepper Flakes of crushed red pepper can be added whole or coarsely ground to pepperoni.
Cayenne Pepper Cayenne is used to add heat to pepperoni. What Spices Are Red? How to Peel Pepperoni. On the rare occasions I buy pep for homemade pizza, I find an uncured kind, but I'm sure not all the ingredients are ideal, still. Do you freeze the cooked rolls if you're not going to use them within a certain amount of time? I would assume that the same rules for beef apply for these, but I'm sure they are drier…. So sorry!
I just switched recipe cards and the program has replaced a couple of cards for recipes. Thanks for letting me know! Just mixed this up!
So excited to see how it turns out. Reavis Storey Books , reprinted with permission. Separately grind pork and beef through the coarse disk. Mix meats together with salt, sugar, cayenne, paprika, anise seed, garlic, red wine, ascorbic acid, and saltpeter in a large bowl. Spread mixture out on a large pan, cover loosely with waxed paper, and cure in refrigerator for 24 hours. Start with about 4 feet of casing. It's better to begin with too much than too little because any extra can be repacked in salt and used later.
Rinse casing under cool running water to remove any salt stuck to it. Place casing in a bowl of cool water and let soak for about 30 minutes. After soaking, rinse casing under cool running water. Slip 1 end of the casing over faucet nozzle.
Hold casing firmly on nozzle, and turn on cold water, gently at first, and then more forcefully. This will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of casing. Place casing in a bowl of water and add white vinegar; a tablespoon of vinegar per cup of water is sufficient. The vinegar softens casing and makes it more transparent, which makes pepperoni look better.
Leave casing in water-vinegar solution until ready to use. Rinse well and drain before stuffing. Stuff sausage into casings and twist off into inch links. Using cotton twine, tie 2 separate knots between every other link, creating pairs of links. Cut between the double knots. Tie a string to the center of each pair to hang sausages. Hang pepperoni to dry in a space that is 50 F to 55 F with 75 to 80 percent humidity for six to eight weeks.
Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months. If you're handling sausage, you should take steps to prevent contracting trichinosis.
A cheaper alternative to a vertical sausage stuffer that would yield better results than a meat grinder attachment would be a manual sausage stuffer like the LEM Manual Sausage Stuffer. These stuffers are great for occasional use. They are hard to use and require good physical strength to operate, but can produce good results after some practice. Stuff the meat firmly, ensuring that no air pockets remain inside. Getting all the air out is practically impossible and you will see some tiny cavities after your sausage is done.
This is not a problem for semi-dry sausages. To smoke pepperoni sausage, you will need a smoker or a grill that is capable of maintaining low temperatures. A dedicated electric sausage smoker would be ideal, like the very popular Masterbuilt Inch Smoker. Many people consider this smoker to be the best value for home sausage making needs. If you like propane-fuelled smokers, the Masterbuilt XL propane smoker is a very good choice.
I used one for years to make my favorite Polish kielbasa and many other smoked sausages. You need to make sure that the regulator on the assembly you are buying matches the specs of your burner. Needle Valves for Gassers is a good resource for more information on this. This is the ultimate option. If you want a taste of traditional smoked sausage, smoke in a smokehouse. I recently built a smokehouse and use it for smoking sausage. You just have to control the airflow such that the temperature does not rise too quickly.
You can cook your sausage in the kitchen oven. Just make sure to cook the sausage at low temperatures to not let the fat melt out. This is very important.
Stanley Marianski in his Home Production of Quality Meats and Sausages book mentions that o nce the temperature of the meat reaches about F all fat tissues become liquid. That said, there is very little fat loss between — F or even up to the boiling point of water of F.
Above those levels, the fat starts to leak out quite rapidly. There is a significant fat loss at temperatures over F. Sausages cooked at temperatures higher than F will have a dry, crumbly texture. Ideally, smoke your pepperoni at F — F until the desired color is achieved, then gradually increase the temperature to F, and then all the way to F if needed, to achieve the internal temperature of F.
If cooking in the oven, start cooking the sausage at the lowest setting usually around F and slowly increase to F, until the internal temperature of the sausage reaches the target temperature.
Cook sausages to F internal in this case. Follow my Polish kielbasa recipe process, only replace the spices and seasonings with the ones in this recipe. Liked the post or the recipe? Leave a comment. Your email address will not be published. Notify me of new comments.
I also made a batch of pepperoni, but like someone else I stuffed them into 22mm casings for snacking. After 24 hours in the oven fermenting, I smoked for an hour and then was going to finish in hot water like I did the Kabanos. But ended up with water getting between the casing and the meat. Any ideas what might have happened? Hi Brett, glad to hear that you like the kabanos.
Sorry to hear about your pepperoni. Just squeeze out as much water as you can, dry it and it will be fine. Skin separating from the meat usually happens to me when I smoke at too high temps, the fat melts out leaving pockets of air that water happily would fill out.
So, the solution is to use enough fat, mix really well, until the mass is sticky enough, smoke at low temps, use natural casings if possible. Now, that said, I am sure you can easily use any casing and smoke on a regular BBQ at high temps and you will still be fine.
Just vacuum seal those suckers, or put in Ziploc bags trying to get as much air out as possible, and poaching in bags. Same effect but no water will get in. When finishing in the oven, add a pan with boiling water to keep humidity up. It will prevent the skin from drying out and will help cook the sausage faster. I do it when finishing in the smokehouse too.
Good luck. Thank you for all of your help and suggestions. I will definitely give it a try again with all of those in mind. Will enjoy my Kabanos and give the pepperoni another try! Traditionally, Italian pepperoni is not smoked so there is no specific wood type for this type of sausage. Now, personally, I like cherry wood for that gives the sausage dark red color and sweet flavor.
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