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Author Topic: Homemade salami and other cured meats  (Read 5875 times)

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Offline old_alex

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Re: Homemade salami and other cured meats
« Reply #80 on: January 26, 2023, 12:32:52 PM »
fitzgen
Can you post your Pepperoni recipe, mine came out much different than I expected I think I had too much beef.

Offline fitzgen

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Re: Homemade salami and other cured meats
« Reply #81 on: January 26, 2023, 01:02:00 PM »
fitzgen
Can you post your Pepperoni recipe, mine came out much different than I expected I think I had too much beef.

Sure thing! I actually filmed the whole process as well, and I'm currently editing it into a video that I'll put on youtube.

Note that this was a fast-fermented sausage, not an old-world style salami. I think the noticeable tang from the aggressive ferment is actually a big part of getting that classic pepperoni taste associated with e.g. hormel.

Recipe is very loosely based on / inspired by the Two Guys and A Cooler recipe.


Ingredients:

* 65% pork shoulder
* 25% beef top sirloin (relatively lean and relatively cheap)
* 10% fatback (relatively low percentage since the shoulder is already composed of ~30% fat)
* 2.3% salt
* 0.25% prague powder #1
* 0.75% dextrose
* 0.3% black pepper
* 0.1% white pepper
* 1% smoked paprika
* 0.5% fennel seed
* 0.5% cayenne
* Flavor of Italy culture

Method:
* Sterilize equipment
* Weigh and cube meat
* Freeze equipment and meat for ~1 hour
* prep spices, salt, pp#1, dextrose
* Awaken starter culture according to directions on the package and how much meat is being used
* Grind meat fairly finely (I think I used a 5mm plate)
* Mix meat w/ the other ingredients in a mixer w/ paddle attachment until tacky and evenly distributed
* Stuff into natural casings (helps with cupping)
* Ferment according to starter culture directions (in my case: 75-95F, 90% humidity for 18-36 hours; target ph is below 5.2; I wrapped the sausages up in cling film and put them in the oven w/ light on; reached 4.5 ph after 24 hours)
* Hang in a charcuterie chamber (55F and 75-80% humidity) until 20% weight loss, about a week or two (mine actually overshot and I hit 30% weight loss in ten days)
* Cook sous vide at 130F for 3 hours (alternatively, smoke them for a similar amount of time until they reach a similar internal temperature)

That's it!

Offline Pizza-Face

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Re: Homemade salami and other cured meats
« Reply #82 on: January 27, 2023, 08:33:20 PM »
What about Paprika extract, AKA oleoresin?

Offline fitzgen

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Re: Homemade salami and other cured meats
« Reply #83 on: January 28, 2023, 02:36:50 AM »
What about Paprika extract, AKA oleoresin?


Never heard of it before!

Offline fitzgen

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Re: Homemade salami and other cured meats
« Reply #84 on: January 29, 2023, 01:28:40 PM »
The promised video of the whole pepperoni-making process is finally done!


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Offline Pizza_Not_War

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Re: Homemade salami and other cured meats
« Reply #85 on: January 29, 2023, 06:18:24 PM »
The promised video of the whole pepperoni-making process is finally done!

Nice video.

Offline fitzgen

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Re: Homemade salami and other cured meats
« Reply #86 on: January 30, 2023, 03:01:32 PM »

Offline Jackitup

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Re: Homemade salami and other cured meats
« Reply #87 on: February 01, 2023, 03:35:18 AM »
Very nicely done!!
Jon

“The two most important days in your life are the day you are born and the day you find out why.”-----------Mark Twain

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Offline TXCraig1

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Re: Homemade salami and other cured meats
« Reply #88 on: February 02, 2023, 04:19:07 PM »
I'll just leave this here...
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline stickyD

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Re: Homemade salami and other cured meats
« Reply #89 on: March 19, 2023, 01:22:13 PM »
The promised video of the whole pepperoni-making process is finally done!


Great vid, and the pizza you make there looks fabulous. And cool you include the recipe for that dough.

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Offline fitzgen

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Re: Homemade salami and other cured meats
« Reply #90 on: March 19, 2023, 01:27:10 PM »
Thanks! Glad you enjoyed it :)

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