Grinding & Mixing: Grind all the meat through a 3/16" grinder plate. Use mixer and add all the ingredients mixing evenly; regrind through 1/8" plate. The meat now is ready for stuffing.
Stuffing: It is essential that the meat be well-chilled to avoid smearing. The meat should be stuffed into 24-26mm lamb casings.
Drying: Hold pepperoni at 70 degrees F. for about 2 days maintaining a relative humidity of about 75%. The product should be kept in a 38-40 degrees F. cooler for at least 20 days (or until desired dryness is reached), from the time the cure has been added to the pepperoni. Be sure that casings used are not more than 1 3/8" in diameter, as this formula applies only to casings below this range.
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|Serving Size: 1 Recipe (4767g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 3034 (62%)|
|Amt Per Serving||% DV|
|Total Fat 337.1g||450 %|
|Saturated Fat 134.5g||673 %|
|Monounsaturated Fat 145.6g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 1197.5mg||368 %|
|Sodium 1108.6mg||38 %|
|Potassium 7726.4mg||203 %|
|Total Carbohydrate 111.6g||33 %|
|Dietary Fiber 44.9g||179 %|
|Sugars, other 66.7g|
|Protein 356.6g||509 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4862
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