A D V E R T I S E M E N T


Author Topic: Making your own pepperoni  (Read 310 times)

0 Members and 1 Guest are viewing this topic.

Offline old_alex

  • Registered User
  • Posts: 181
  • Location: Aquidneck Island, Rhode Island US
  • I Love Pizza!
Making your own pepperoni
« on: November 16, 2022, 02:48:49 PM »
A friend and I decided to make pepperoni, this is closer to its Italian roots than American, 10 days curing, 3 -4 weeks to go.

Offline kbrede

  • Supporting Member
  • *
  • Posts: 1293
  • Location: Nebraska
    • Bluestem Baker
Re: Making your own pepperoni
« Reply #1 on: November 16, 2022, 03:42:10 PM »
Very cool! I was researching this the other day. Keep us updated. :)
-- Kent

Ovens:
Gozney Roccbox
Samsung NX58H5650WS + 15"x20"x3/8" steel

Offline fitzgen

  • Registered User
  • Posts: 184
  • Location: Portland, OR, USA
  • No Pizza Gods, No Pizza Masters
Re: Making your own pepperoni
« Reply #2 on: November 17, 2022, 03:01:35 AM »
Nice! They look great and your chamber looks good as well!


Given the timeline, it sounds like youíre using pp #2 and did a slow ferment rather than a fast ferment? What pH did you ferment to? My understanding is that a slow ferment will generally have higher pH than a fast ferment and pepperoni is usually fairly acidic. Interested to hear how this turns out.


What culture did you use? Iíve got some flavor of Italy that I plan on trying a with some pepperoni.


Do you plan on smoking it when it is done curing?


You might be interested in this thread too if you havenít seen it: [size=78%]https://www.pizzamaking.com/forum/index.php?topic=73435.msg701630[/size]

Offline old_alex

  • Registered User
  • Posts: 181
  • Location: Aquidneck Island, Rhode Island US
  • I Love Pizza!
Re: Making your own pepperoni
« Reply #3 on: November 17, 2022, 01:19:29 PM »
These are dry cured I do not do fermented sausage, the old way did not use fermentation (salt cured 2.3% and I use pink #2). I make soppressata (Calabrian), finocchio (Roman fennel with red wine), Coppa (capicola) Bresaola (beef with red wine) none use any cultures. I learned in Westerly RI from the Calabrians there and the commercial makers there. Fermenting, while you get a better yield the added tang is not what I want, I dry mine to 41-44% loss for sausage and 36-38 for whole muscle. When fermenting you can eat it at about 30% weight loss It is a matter of taste. In Westerly it is a household thing but the science is a little more detailed than they let on. I did tons of research and even wrote a book about it. I may be adding chapters this spring and include this depending on the results.  https://www.amazon.com/dp/1691680990/?tag=pmak-20
« Last Edit: November 17, 2022, 01:31:20 PM by old_alex »

Offline Travinos_Pizza

  • Registered User
  • Posts: 593
  • Age: 30
  • Location: Ohio
  • Sono Travis. Il mio ristorante Ť Travinoís Pizza
    • Travino's Pizza
Re: Making your own pepperoni
« Reply #4 on: December 02, 2022, 08:47:06 PM »
I fear that I eventually will do thisÖ
- Travis

A D V E R T I S E M E N T


 

wordpress