There is not much to the process. After I combine the meat and spices (I have been using about 2% salt with cure # 2 @ 1 teaspoon per 5lbs of meat) then stuff it into natural hog casings, I put it in the basement to hang for abut 6 weeks. The humidity is low, so it dries out about half it s weight by then, maybe a little bit less.
Then we eat it. I have only had one hollow batch so far and i think that may be the stuffing issue or maybe the very low humidity combined with temps of around 42 degrees. The good batches came out when the humidity was a little higher and the temperature stayed around 58 degrees.
Posts made by Ed_Orum
RE: How much salt with dry cure?
How much salt with dry cure?
I am not a big fan of salt, and would like to keep the amount to a minimum in my next batch of dry cured pepperoni.
If I was not using #2 curing salt, I would use about 2.75% salt . But, since I will be using #2 curing salt, do I still need to add any other salt, or will the curing salt take care of everything without any additional salt?
RE: Dry cured pepperoni hollow inside
I am going to cut into the rest of them to see what they look like. It seems like this is a combination of issues. The product smells fine, the texture is generally good, but I am going to throw them out anyway, just to be on the safe side.
Dry cured pepperoni hollow inside
I made a batch of dry cured pepperoni in December. Today it was hanging for just over a month so I decided to taste one to see how it was coming along.
The original weight 31 days ago was 10 oz. Today it weighed in at just under 5 oz.
Temperature during that time in the basement was about 42 degrees F.
Humidity was low, not sure how low, but low.
When I cut into a piece, the inside had hollowed itself out. So was it time, temperature, humidity or a combo of all of them that made it dry out this way?
RE: Walton's Is Dropping the Ball
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.