sneaky87 typically it is no more than 1 qt of distilled water for 12.5lbs meat block
Has anyone used straight ground pork for pepperoni or snacks? Did it work or are there any tricks to using it?
mdseaside I’ve never made it from 100% pork but there is no reason you can’t. In fact 100% pork is what most people who slow cure it would use so it would be far more common to make 100% pork than 100% beef. A few things you might notice with 100% pork is that the color might be different and your particle definition might seem a little different as it wont have as much lean meat to make the chunks of fat stand out as much.
Thanks Jonathon, Will let you know it comes out. Was just an idea so it may take a while till I get to it.
Well you got my brain spinning too much and I couldn’t stop thinking of pepperoni so now I have been making pepperoni all day and shooting a video about it! I’ll have the video up hopefully in just a couple of days!