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I really wouldn't be concerned about the indigenous mold.The white mold will dominate before all is done. If it bothers you wipe it off and inoculate with the mold 600

Well you could give it a try. It looks to me as if you are pretty close the the store bought fast fermented variety. A dry cured process will usually give you the nice dark color...

Yes it is. However it is rarely used because of the time involved. Most all whole muscle cuts are injected

Guessing but it could be a mixing problem or you may be adding to much wine and denaturing the mince. Keep the wine amount to under 1% by weight

That looks good! And that Cider has a nice head, looks like quality stuff all around!

Its really not the paprika that causes the deep rich red color but the color/flavor forming Staphylococcus bacteria found in a slower fermenting culture. Beef also contributes. Yours looks just fine for the fast fermented American style as Stefan has previous mentioned! If it is available to you try...

Welcome to the Forum! Unfortunately at this point you are pretty much stuck with the slightly bitter taste but the smell should dissipate. It is not toxic. It was caused by over active proteolysis from the enzymes in the mold. to prevent the overgrowth of mold you can drop the temp in your drying ar...

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If the fuzzy stuff bothers you wipe it off, the mold 600 should eventually overcrowd it. Either way no harm done.

Is that where it was exposed while pressing? Anyways I would not bin it,,,see what happens. I could be just the casing is dark
You may want to consider netting next time instead of tying.

Several things you can try- Add Beef. Most of the better commercial producers do. I usually use 50,30,20- Pork, Beef, Back-fat. The Beef will improve your color and help with the texture. Flavor- you can up the black pepper a bit or add 1 gram White Pepper and add Caraway!! Use 3 grams Cracked Caraw...

Yes it will continue to dry. Best way to store is to remove the casing,vac-seal and refrigerate.

Good Time not to be in NYC or out on the Island.

But all the American companies that make pepperoni like Ezzos (my favorite) , use liquid smoke in their recipes. I would have to disagree on the smoke flavor as I have never run across it in store bought Pepperoni! :shock: What part of the country are you from? I do not doubt that it tastes awesome.

Italian Pepperoni is traditionally not a smoked sausage.....and try adding Anise - it will send the taste over the top!

I would try poaching instead of dry heat. It is much faster and less time spent in the temps that fat melts. Also use cure #1 for fast fermented products. So far as the sourness issue you are having, I would cut the dextrose amount in half.