Pepperoni Recipe [Curing Salt]

[NASH]

2 pounds lean ground beef (85% lean or leaner)
2 teaspoons crushed black pepper
2 teaspoons crushed mustard seed
1 1/2 or 2 teaspoons crushed fennel seed
1 or 2 teaspoons crushed red pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons Morton's Tender Quick curing salt

Instructions:

1. Combine seasonings and meat and mix thoroughly, using hands. Stuff into 32 mm casing and refrigerate for 48-72 hours. I usually do mine 24 - 48 hours.

2. Bake at 200 degrees for 5-6 hours, rotating logs every 2 hours.

3. I smoke mine until the internal temp. is 150 degrees F or a little more. I only use meat that I have ground myself. It is very lean. Logs should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

*** 1 pound of meat will stuff a 16 inch length of the 32 mm casing.

Pepperoni_A.jpg

Recipe courtesy of Lynne Trerice

[mr x]

I gotta try some of this stuff. Where is she getting the casings? Here's a salami recipe I was looking at last night:

http://www.guardian.co.uk/lifeandstyle/ ... ami-recipe" onclick="window.open(this.href);return false;

[NASH]

I think she mostly ordered casings in from Stuffers in BC. We can buy casings from Brothers on Agricola St. though

[erslar00]

Does anyone have a line on hog casings for making uncooked sausage? I can get the artificial casings at my local butcher but prefer hog casings...

[NASH]

Does anyone have a line on hog casings for making uncooked sausage? I can get the artificial casings at my local butcher but prefer hog casings...

Brothers on Agricola has those too I think. Other than that if you ask Sweet Williams or some of the other local sausage makers I am sure they would sell you some

[NASH]

Brothers on Agricola has those too I think. Other than that if you ask Sweet Williams or some of the other local sausage makers I am sure they would sell you some

Okay Brothers has them, only natural hog casings though. Also Kel's Deli has them but they are likely more expensive there.




Sent from the hop-phone.

[mr x]

I see a pepperoni stuffing party on the horizon. RespectBeer shirts required.

[RubberToe]

Thanks, Greg!

[NASH]

I gotta try some of this stuff. Where is she getting the casings? Here's a salami recipe I was looking at last night:

http://www.guardian.co.uk/lifeandstyle/ ... ami-recipe" onclick="window.open(this.href);return false;

That's not a recipe. It's a link to a recipe and by the time I click on it I'm sure the page will be long gone

[mr x]

There is no recipe as such. The instructions are under each pic in the link. It's been there for over a year, so you may get around to it.