Pepperoni - 2 Guys & A Cooler https://twoguysandacooler.

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Pepperoni
A semi dried sausage that's makes a perfect pizza topping

Prep Time drying time

20 hrs 7d

Servings: 1000 grams

4.78 from 9 votes

Ingredients
550 g Lean Pork
250 g Lean Beef
200 g Pork Back Fat
23 g Kosher Salt
2.5 g Insta Cure #1
6 g Dextrose
2 g Table Sugar
3 g Black Pepper
1 g White Pepper
8 g smoked Paprika
3 g Fennel seed crushed
2 g Anise seed crushed
2 g Cayenne pepper powder
LHP-Dry Starter Culture Rehydrate starter culture in distilled water for a maximum of 30
minutes.

Instructions
1. Clean, rinse, and rehydrate your casings
2. Clean your meat of any silver skin, sinew, arteries and cut into small cubes. Place the meat
and fat in the freezer for an hour or until the temp reaches 32f – 34F.
3. Rehydrate the starter Culture LHP-Dry in some distilled water (use 1/2 tsp of this culture in
1/4 cup of distilled water for every 5# of meat)
4. Grind chilled pork, fat, and beef through 4.5mm plate.
5. Mix all ingredients with cold meat till very tacky
6. Stuff firmly into 40mm-43mm beef rounds
7. Ferment at 80F - 85F for 18 hours, 90-85% humidity till pH reads 4.6 - 4.8 (the lower it goes
the tangier your pepperoni will taste).
8. OPTIONAL: After fermentation lightly cold smoke the pepperoni for 2 hours
9. Place pepperoni in a drying chamber set to 55F and 80% humidity. Dry for 4-10 days. (You
are looking for a 20% weight loss)
10. Once dried slowly cook your pepperoni till the internal temp reaches 135-145F. I use my

1 od 2 8.8.2021. 23:10
Pepperoni - 2 Guys & A Cooler https://twoguysandacooler.com/pepperoni/

smoker with a tray of water added for higher humidity and gradually increase the temperature
over the course of 5 - 6 hours. Here's my cooking schedule:

-125F for 1hr

-135F for 1.5hr

-145f for 1.5hr

-155F till the internal temp reaches 135F

11. Another way to do this is to cook your pepperoni is sous vide. Cook at 140F for 2 hours

2 od 2 8.8.2021. 23:10