It is hard to emphasize enough the need to get it to the right temperature. Rinse it well and drain before stuffing. Mix the meats together with the salt, sugar, cayenne, pepper, paprika, anise seed, garlic, red wine, ascorbic acid, and saltpeter in a large bowl. 1 %. Pepperoni can be made from beef, pork or a combination such as 30% beef and 70% pork. Follow Packaging Recommendations. Logs will be a bright pink when they are finished, and should be fairly dry and firm. Brian A. Nummer, Ph.D. and Elizabeth L. Andress, Ph.D., (2002) Curing and Smoking Meats for Home Food Preservation Literature Review and Critical Preservation Points, The National Center for Home Food Preservation Guide and Literature Review Series: Smoking and Curing. Rinse the casing under cool running water to remove any salt stuck to it. Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months. Snip off about four feet of casing. Traditional pepperoni is a dry sausage, smoked, air dried, sometimes cooked. The vinegar softens the casing and makes it more transparent, which makes your sausage look nicer.). Some commercial packers offer "pizza pepperoni," which is roughly twice the diameter of regular pepperoni and isn't as dry. Place the casing in a bowl of water, and add a splash of white vinegar. Like anyone who loves pepperoni pizza or the flavorful taste of pepperoni in their salads or sandwiches, you may be curious about how this sausage is made. Combine all ingredients, mixing until thoroughly blended. Trichinosis need not be a problem for the home sausage maker. Bake at 200 degrees for 8 hours, rotating logs every 2 hours. https://www.justapinch.com/recipes/main-course/beef/beef-pepperoni.html Place it in a bowl of cool water, and let it soak for about 30 minutes. Firstly, pepperoni sausage is made with either pork or beef. Dissolve half a teaspoon in about 2 tablespoons of lukewarm dechlorinated water, then add it to the meat. Bake at 350F for 50-60 minutes, check the temperature with a meat thermometer. Form meat into two long logs or rolls. (Better too much than too little because any extra can be repacked in salt and used later.). Wrap in plastic or foil. Form meat into two long logs or rolls. Using cotton twine, tie two separate knots between every other link, one knot at the beginning and another at the end of the stuffed casing. If you plan to use your pepperoni primarily as a pizza topping, you might want to experiment with the drying time for the best results. Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours. It is caused by a parasitic roundworm, Trichinella spiralis, or trichina. Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours. Alternatively, bake at 200F for 2 hours, checking with a meat thermometer. If you're handling sausage, you should take steps to prevent contracting trichinosis. A precise freezer thermometer is necessary when preparing pork for dried sausage. Use this easy-to-follow recipe to make pepperoni from scratch. Leave the casing in the water-vinegar solution until you are ready to use. Get easy-to-follow, delicious recipes delivered right to your inbox. Pepperoni comes in different sizes, the most common being about an inch in diameter. And remember never to taste raw pork or sample sausage if it contains raw pork. Moreover, it needs to hang to cure for at least six weeks, so this food is not something you can simply whip up at the last minute. Should you find a break, simply snip out a small section of the casing. Grind the pork and beef through the coarse disk separately. The pepperoni is hung by a string tied to the center of each pair. Several cases of the illness are reported in the United States annually. Some, however, can survive in the form of cysts in various muscles for years. Slip one end of the casing over the faucet nozzle. Place a rack (or pan/sheet with drainage) on a cookie … Read our, The Spruce Eats uses cookies to provide you with a great user experience and for our, A Quick Guide to Sausages From Around the World, Berliner Eisbein: A Recipe for Simmered Pig Knuckles. Trichinae mature in a person's intestines and are usually killed by the body's defenses. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. You don’t need a lot here, but adding a few thin slices of pepperoni is a … . Stuff the sausage into the casings, and twist off into 10-inch links. Total Carbohydrate After soaking, rinse the casing under cool running water. Spread the mixture out in a large pan, cover loosely with waxed paper, and cure in the refrigerator for 24 hours. Mix by hand to get everything thoroughly mixed, until the meat starts to stiffen. 30%. Put the meat in the stuffer, ensuring there are no air pockets. It requires that you plan ahead, but the end result is so worth it! Cut between the double knots. lean beef chuck, round or shank, cubed. Cheaper, fast-fermented (semi-dry) and cooked types end up as toppings to pizzas worldwide to give flavor. (A tablespoon of vinegar per cup of water is sufficient. Divide in half into slender rolls about 1 1/3 inch in diameter. Sandwich into grilled cheese. 3 tablespoons of quick cure. Pepperoni is a lean sausage with fat content . You'll not only have delicious pepperoni, but, as a homemade sausage maker, you'll also have a cooking skill that's a mystery to most people. The worm, found in some pork and bear meat, can be transmitted to humans if the meat is eaten raw or untreated. Prepare the casings (see instructions below). Curing and Smoking Meats for Home Food Preservation Literature Review and Critical Preservation Points, 3
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