Michigan State University Extension
Preserving Food Safely - 01600624
08/03/99
PEPPERONI
22 lb. lean meat
3 lb. pork fat
1 1/4 cup + 2 tablespoons salt
1/3 cup + 1 tablespoon + 1 teaspoon dextrose (glucose)
2 tablespoons cure dissolved in 1 cup water
3/4 cup ground red pepper
3/4 cup ground allspice
1 tablespoon garlic powder
5 tablespoons fennel seed
Grind meat and fat through a 1/2-inch plate. Mix meat,
fat and all seasonings. Grind through a 1/8-inch plate and
mix 6 minutes. Stuff in hog casings and place in 90 degrees
Fahrenheit smokehouse until pH 5 is reached. Store at 50
degrees Fahrenheit for 20 days to produce a dry product,
or heat to 142 degrees Fahrenheit after pH 5 is reached to
produce a semi-dry product.
NOTE:
It is best to use a starter culture with all fermented
sausage. If starter cultures are not available let product
stand in a 6-inch deep tray at 38 degrees Fahrenheit for 72
hours before it is stuffed or add 8 oz. of GDL per 100 lb.
of product and heat to 142 degrees Fahrenheit internally
without incubation.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
For more information about this data base or its contents please contact
wrublec@msue.msu.edu . Please read our
disclaimer for important
information about using our site.