dried sausage

Boerewors

500 g lean beef

pork

250 g pork back fat

g kosher salt

g black pepper

7.5 g toasted coriander seed

clove powder

nutmeg

ml worcestershire sauce

ml malt vinegar (or any dark vinegar)

45 ml beef bone broth

hog casings

Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes.  Place in the freezer for an hour or until the temp reaches 32f – 34F.

Prepare all of your seasonings

Grind your very chilled meat on a course plate

Add your seasonings and any ice cold liquid to your mince meat and begin to gently mix the chilled ground meat.  Be sure not to overmix (you are just looking to incorporate all of your liquids and seasoning). Refrigerate for at least 2 hours.

Rehydrate and rinse out your casings.  Stuff your mince meat into the casings and wrap into a coil.

You can let your sausage rest in the refrigerator overnight to allow the flavors to develop more or cook immediately

Cook on a BBQ pit, a griddle, or over an open fire and enjoy.  Cook to an internal temperature of 150f  (65.5c) for pork or 140f (60c) for beef.

A semi dried sausage that&#039;s makes a perfect pizza topping

Pepperoni

550 g Lean Pork

250 g Lean Beef

Pork Back Fat

Salt

2.5 g Insta Cure

g Dextrose

g Table Sugar

g Black Pepper

g White Pepper

g smoked Paprika

g Fennel seed (crushed)

g Anise seed (crushed)

g Cayenne pepper powder

Clean, rinse, and rehydrate your casings

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.

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)

Grind chilled pork, fat, and beef through 4.5mm plate.

Mix all ingredients with cold meat till very tacky

Stuff firmly into 40mm-43mm  beef rounds

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).

OPTIONAL:  After fermentation lightly cold smoke the pepperoni for 2 hours

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)

Once dried slowly cook your pepperoni till the internal temp reaches 135-145F.   I use my smoker with a tray of water added for higher humidity and gradually increase the temperature over the course of 5 - 6 hours.  Here&#039;s my cooking schedule:-125F for 1hr-135F for 1.5hr-145f for 1.5hr-155F till the internal temp reaches 135F

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

Hey Eric,

I am still new to fermentation and fermented sausages. I have tried out your recipe but I am since LHP starter culture isn't available where I am I tried substituting it with probiotics to initiate the lactic fermentation. I also used my fridge as a controlled environment for the drying process maintaining temp and humidity. I tried it out today and it was tangier than expected and a bit salty since the weight dropped by 33% during 7 days. Is there anywhere it might've went wrong? I don't have a pH meter on hand so I do not know what the range was. I did leave it however 22 hours to ferment. Looking forward for your feedback.

Do you have a recipe for pepperoni that can be done in the fridge?

Hi Eric,  Thanks again for all your videos.  I constantly refer to them throughout all my projects.  I made this pepperoni recipe this weekend, and it is currently in the curing chamber waiting for the 20% weight loss.  My question is on production longevity.  Since this is cooked after drying, how long will it stay safe in the fridge.  My pH came in at 4.5 but of course, this style of pepperoni is still moist.  I plan to vacuum seal what we don’t use immediately, but not sure how long it will stay safe.   Thanks and enjoy the Holidays!   - Jim.

Hi Eric,

I’m just curious why this one gets cooked? Wouldn’t that kill the starter culture? I guess 140f isn’t hot enough to destroy the enzymes though so maybe flavor would keep developing over time? Isn’t it okay to just reduce by 35%+ and vacuum pack?

mine was perfectly firm, it might have something to do with your bind...

Fantastic tasting pepperoni.  I was a little disappointed on how soft it turned out.  I'm assuming if the next time I make it I could down to 40% loss and get the firmness of a commercial pepperoni?

Recipe looks great.  What are your thoughts on using dry milk in the pepperoni recipe?

Top 2 dried sausage recipes from across the web

The most viewed dried sausage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Boerewors

Pepperoni

Top 2 dried sausage recipes from across the web

The most viewed dried sausage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Boerewors

Pepperoni

The most viewed dried sausage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine