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Posted: Sun Mar 18, 2018 15:32
did you go down to a 4.8pH?
Posted: Sun Mar 18, 2018 15:49
Yes It usually ends up 4.8 - 4.9, With FLC at 80°F usually within 15- 20 hours.
Link is here https://www.meatsandsausages.com/sausag ... peroni-dry
Almost all of Marianski's recipes for sausage can be found here https://www.meatsandsausages.com/sausage-recipes
Anise makes it awesome!! One of our members Igor would say where's the anise?, apparently the Danes like it tasting like Licorice
Posted: Thu Apr 05, 2018 05:19
Bob. I finally got around to making the pepperoni recipe you posted. I had to build a fermentation/curing chamber for the next round of salami.
At the last minute my new chamber had a minor setback but I had already purchased 150 pounds of pork!!
Anyway. I made 10 pounds of the pepperoni snd it smelled great!! I have it fermenting in my smoker at 80f with 85% humidity. I ended up using flc @ .025%.
Very excited that I get to break in the new Hanna ph meter!!
I filmed the whole process. Hopefully I can edit it and get it online in a few days.
Posted: Fri Apr 06, 2018 08:48
Ok, so I'm fermenting my pepperoni and at 24 hours it read 5.04. So I waited another few hours. When I took the reading again ( I might have dozed off a bit) it was 2am. Roughly 27+ hours into the fermenting stage and it read 4.72 - 4.78.
It smells great. Just like pepperoni is supposed to smell like. Did I screw it up by going that low?
I read that some people get theirs down to 4.5 is that right>
Posted: Fri Apr 06, 2018 12:02
That should be just fine. Much lower than that and you will go from having a slight tang to having a sour note. and yes I thing a lot of the fast production salamis go down to around 4.6.
Smell the Anise?
Posted: Fri Apr 06, 2018 14:35
It smells amazing!!
Posted: Thu Apr 12, 2018 18:35
I am finally finishing uploading my new video on making Pepperoni. If you want to check it our here's the link. Bob I ended up using the mods you made and big thumbs up. It looks and smells great!! Can't vouch for the taste yet but in 2 months I bet it'll be great also!!
Here's the link:
edit for link update
Posted: Thu Apr 12, 2018 19:54
Now that's what I'm talkin about, great video, ready put things into perspective for me. I also now understand the difference between a fermentation and drying chamber.
BAM!!! I'm on my way now.
Oh shoot, got to get my knee replaced first
Anyway, great job Cajun, wish I had a big set up like that, and now I know who took all my
Posted: Thu Apr 12, 2018 20:38
Well done Eric!!! You certainly use high quality cuts of meat. To toast or not to toast, that is the question, I really lean towards not toasting as it releases the aromatics into the air and not the sausage. You may find this string interesting. The 20 grams of sugar recipe refers to Marianskis fast fermented pepperoni.
http://www.wedlinydomowe.pl/en/viewtopi ... ight=toast
Posted: Fri Apr 13, 2018 00:23
Thanks Kijek. That's awesome!!! Hope the knee replacement happens soon,, Till then I'll keep you entertained with the projects that we've been doing.. Tomorrow I may be crossing the Charcuterie line
Thanks Bob, You know what;s crazy. Here in Panama all the beef is grass fed and every single cut runs about 3.50 a pound. No kidding. When it comes to pork I can generally find ham (peril) between $2.90 and $3.40 a pound. The shoulder (Boston Butt) is generally 3.50 and up. Beef and Pork is ridiculous here.. The Belly is pretty cheap. It's only 2.50 a pound now that I think of it..
Nice thread. I just may have to do that test that redzed suggested..
Posted: Sat Apr 21, 2018 02:51
So I've decided to tweak the pepperoni video (nothing that anyone would notice but my ocd was killing me)
Here is the new video.
I also uploaded the same video but in Spanish in case any Latin Americans out there want to make some Pepperoni!!
How's my Spanish these days?