Pepperoni

by GingerMissouri

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INGREDIENTS

22 pounds lean meat
3 pounds pork fat
1 1/4 cups + 2 tablespoons salt
1/3 cup + 1 tablespoon + 1 teaspoon dextrose -- (glucose)
2 tablespoons cure dissolved in 1 cup water
3/4 cup ground red pepper
3/4 cup ground allspice
1 tablespoon garlic powder
5 tablespoons fennel seed

Recipe

INSTRUCTIONS

Grind meat and fat through a 1/2-inch plate. Mix meat, fat and all seasonings. Grind through a 1/8-inch plate and mix 6 minutes. Stuff in hog casings and place in 90 degrees Fahrenheit smokehouse until pH 5 is reached. Store at 50 degrees Fahrenheit for 20 days to produce a dry product, or heat to 142 degrees Fahrenheit after pH 5 is reached to produce a semi-dry product.

NOTE:

It is best to use a starter culture with all fermented sausage. If starter cultures are not available let product stand in a 6-inch deep tray at 38 degrees Fahrenheit for 72 hours before it is stuffed or add 8 oz. of GDL per 100 lb. of product and heat to 142 degrees Fahrenheit internally without incubation.

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Nutrition

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Serving Size: 1 Recipe (11533g)
Recipe Makes: 1 Recipe

Calories: 12683
Calories from Fat: 12303 (97%)

Amt Per Serving		% DV

	Total Fat 1367g	1823 %
	Saturated Fat 614.2g	3071 %
	Monounsaturated Fat 574.2g
	Polyunsanturated Fat 112.3g
Cholesterol 1374.4mg		423 %
Sodium 7523.4mg		259 %
Potassium 3054.9mg		80 %
Total Carbohydrate 120.1g		35 %
	Dietary Fiber 51g	204 %
	Sugars, other 69g
Protein 20.7g		30 %
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.

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Calories per serving: 12683

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