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Author Topic: "Slow Cured" Pepperoni?  (Read 302 times)

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Online hammettjr

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"Slow Cured" Pepperoni?
« on: July 07, 2017, 05:33:21 PM »
Any thoughts on what the curing agent is for this?

On another thread we talked about how pepperoni labelled as "un-cured" with "no nitrates added*" are actually cured using nitrates, generally through the use of celery. No celery here, but I'm wondering if the age-old slow curing process they reference is just marketing.

Matt

Offline Essen1

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Re: "Slow Cured" Pepperoni?
« Reply #1 on: July 07, 2017, 08:54:56 PM »
https://olli.com/about-us/the-difference/

Sounds like salt and a spice blend.
Mike

Offline parallei

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Re: "Slow Cured" Pepperoni?
« Reply #2 on: July 07, 2017, 09:59:58 PM »
Here is Hormel's Original ingredients for comparison - 

 Pork, Beef, Salt, Contains 2% or less of Water, Dextrose, Spices, Lactic Acid Starter Culture, Oleoresin of Paprika, Garlic Powder, Sodium Nitrite, BHA, BHT, Citric Acid.

Online hammettjr

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Re: "Slow Cured" Pepperoni?
« Reply #3 on: July 07, 2017, 10:18:56 PM »
Here is Hormel's Original ingredients for comparison - 
...

Thanks, I think I see it now. Hormel is salt + sodium nitrite. Olli has sea salt. This reminded me of a label I've seen before. Something like "No nitrates added except those naturally occurring in celery and sea salt."

Matt

Offline invertedisdead

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Re: "Slow Cured" Pepperoni?
« Reply #4 on: July 07, 2017, 11:15:11 PM »
Funny, they are about 30 minutes from me and I have never seen that product.

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Offline gil carra

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Re: "Slow Cured" Pepperoni?
« Reply #5 on: Yesterday at 12:22:54 AM »
sea salt contains a lot of nitrate,thats why parma hams can be cured with only salt

Offline TXCraig1

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Re: "Slow Cured" Pepperoni?
« Reply #6 on: Yesterday at 08:47:11 AM »
Not correct. Salt has zero nitrates (or nitrites).
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline jkb

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Re: "Slow Cured" Pepperoni?
« Reply #7 on: Yesterday at 10:50:46 AM »
Not correct. Salt has zero nitrates (or nitrites).

He said sea salt. It has some, but it's negligible from an antimicrobial perspective.
« Last Edit: Yesterday at 10:58:03 AM by jkb »

Online hammettjr

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Re: "Slow Cured" Pepperoni?
« Reply #8 on: Yesterday at 06:42:20 PM »
He said sea salt. It has some, but it's negligible from an antimicrobial perspective.

Any thoughts on how they could be safely slow curing based on the ingredients in my original post above? The sea salt is suspicious. Why wouldn't they just use regular salt unless the sea salt has some added benefit?



Matt

Offline apizza

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Re: "Slow Cured" Pepperoni?
« Reply #9 on: Yesterday at 07:50:49 PM »
Here's an old thread I started years ago. All kinds of opinions. To be clear, salt was in the sausage recipe we used.
https://www.pizzamaking.com/forum/index.php?topic=7866.0
Marty

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Offline TXCraig1

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Re: "Slow Cured" Pepperoni?
« Reply #10 on: Yesterday at 10:05:01 PM »
Why wouldn't they just use regular salt unless the sea salt has some added benefit?

It has a benefit -> marketing.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline jkb

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Re: "Slow Cured" Pepperoni?
« Reply #11 on: Yesterday at 11:20:04 PM »
Any thoughts on how they could be safely slow curing based on the ingredients in my original post above?

I'd bet celery extract is one of the "natural flavorings".

Offline apizza

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Re: "Slow Cured" Pepperoni?
« Reply #12 on: Today at 08:18:38 AM »
Another uncured pepperoni from a VT company.

https://www.fortunasausage.com/All-Natural-Pepperoni-p/np.htm
Marty

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