Homemade Pepperoni Recipe

Directions

Prepare Meat

1. Cut meat to fit grinder.

2. Start with well chilled meat

   Do not allow meat to freeze solid as this can damage grinder

3. Chill grinder parts before beginning process.

Activate Starter Culture

1. Prepare 2 tbsp. of de-chlorinated water, either distilled or boiled then cooled.

2. Remove Bactoferm T-SPX Starter Culture from freezer. Starter culture will ferment the meat, lowering pH to safe levels and developing authentic traditional flavor.

   PRO TIP: Frozen culture should remain viable 12-18 months. If T-SPX has been opened and stored, use incrementally more culture and dextrose to ensure robust fermentation.

3. Measure starter culture for recipe (approximately ¼-½ tsp. per 5 lb / 2 kg of meat) and dissolve in water.

4. Stir dextrose into starter culture

Weigh Salts and Spices

1. NOTE: Using a digital scale and calculating in grams makes the process much easier (scale available at umaidry.com)

2. Weigh meat.

3. Carefully calculate 3% Kosher or sea salt: meat weight:____ x 0.03

4. Calculate 0.25% #2 Curing Salt meat weight: ____x 0.0025

Prepare Spices

1. Prepare your traditional fermented dry sausage recipe or use an UMAi Dry® Spice Blend. See available spice blends at umaidry.com/spices.

2. Mix salts from Step 3 into spices to ensure even distribution into meat.

Grind Meat

1. Grind previously par-frozen Turkey meat.

2. For best "particle definition" use 3/8 or 16 mm plate for best particle definition.

Blend Starter Culture

1. Spread starter culture over ground meat.

2. Toss well with paddles or spoons to distribute, keeping meat cold.

Mix in Salt & Spices

1. Add all dry ingredients to meat in 3-4 batches.

2. Blend completely into meat mixture.

Stuff Out Sausage

1. Stuff out into 10 in / 30 cm "chubs" (links)

   PRO TIP: Use a dedicated vertical stuffer or piping bag. Mechanical stuffers mash meat which destroys particle definition, impeding the fermentation/drying process

2. Tie off each casing end with a zip tie. Each end of the chub needs a zip tie, which means you will have two zip ties between each chub.

3. Cut into pairs for easy hanging

4. Weigh several chubs and tag with start weights.

Hang to Ferment

1. Hang to ferment at 65-75°F / 18-22°C for 36-72 hours

2. Protect from air flow while fermenting.

   PRO TIP: An un-used oven with a pan of water is perfect for fermentation. Put a sign on the oven: DO NOT USE!

3. Watch for color to blush or brighten to indicate fermentation and safe drop in pH to 5. Do not ferment longer than 72 hours.

Dry in Refrigerator

1. After fermentation, weigh and record several sticks to gauge 35-40% target weight reduction.

2. Place in fridge on open wire racks.

3. Dry at 34-38°F / 1-4°C with good air flow.

4. Use a modern frost free refrigerator IMPORTANT: Do not use mini, wine, garage, or "old beer fridges" as they lack proper air circulation.

5. Sausage should lose 35-40% of start weight for safe moisture levels. As sausage dries, it will begin to shrink away from UMAi Dry casing. This is normal. Estimated drying time:

   32mm: 2-4 weeks -

   50mm: 4-6 weeks

   70mm: 6-8 weeks