Dehydrated pepperoni
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So, I made some Pepperoni the other day in the 4.6 in x 24 in Fibrous Red Bologna Casing using all of our favorite cured meat Meathacks and while it was good, it was more like Pepperoni Flavored Summer Sausage than a true pepperoni. I left a few pieces out on a plate last night and when I walked in there were dehydrated a little and looked more like the pepperoni I wanted. So they got put in a dehydrator for an hour at 135° F and wow was it much better! Brought the fat out more in the flavor, the only downside is that it was a little greasy to the touch. Highly recommend!
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So you’re saying it’s perfect go on a cheesy greasy pizza!!!
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Jonathon the way I make pepperoni uses LHP-Dry as a culture, I do have cure #1 and leave it overnight to cure (to pH 4.8-4.9) then I smoke it and put it in the meat locker until it loses about 20% by weight. Lastly I sous vide to cook it. I always wondered if I could do with Red Bologna casing!?!?! What do you think MY Brother! (see what I did there to differentiate between blood and just common brothers)
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Dr_Pain I’d not do that, I’d stick with the Beef MIddles cause I don’t think the moisture transfer rate for the 4.6 in x 24 in Fibrous Red Bologna Casing is going to work here. I might be wrong. @Dry-Cured-Sausage anyone ever use these?
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Jonathon said in Dehydrated pepperoni:
Dr_Pain I’d not do that, I’d stick with the Beef MIddles cause I don’t think the moisture transfer rate for the 4.6 in x 24 in Fibrous Red Bologna Casing is going to work here. I might be wrong. @Dry-Cured-Sausage anyone ever use these?
I appreciate the answer. I was planning on poking the daylights out of it for smoking and for aging but you are probably right that we won’t have enough moisture transfer
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Jonathon Hi Jonathan, I have been experimenting over the last couple of years with semi-dry summer sausage with various cultures.
The fiber casings and pre struck casings work, and will dehydrate in the cooler. That is if you want a firmer product. The precook fermentation sets the flavor, texture, and pH…as you all know. -
Dave R Thank you for the information! I just need to take the leap and start doing this, he says for the 400th time.
