My latest batch made from pork butt instead of beef. This batch turned out better and I am getting close to my perfect pepperoni. I will post my recipe then.
I must compliment you on your fat speck defenition, that looks great.
I like to do a 60/40 pork & beef blend for my pepperoni and I find it gives me a great texture and a great flavor that way. My total fat content is between 20%-25%, I use very lean beef shoulder clod, pork butts, and I add pork backfat to to get my fat ratio correct, I remove fat from the beef clod because I find beef fat makes for a funky, almost greasy mouth-feel due to it higher melting point
How are those collagen casing working out? I prefer natural hog casings. Are you using edible or inedible collagen, and why?
I can never get a twist to stay in collagen without tying them off, and I had some tear and fall off my hanging sticks while they were drying too.
I considered trying fibrous casings, but found that pork casings are just fine.
