Recipes : Recipe Detail

 Add Add to Recipe BoxEmail Send As Email Print Print Recipe

Pepperoni - Dry Cured

Instructions

Rough cut all meat, chill, add spice and grind through 1/8” plate. Chill meat again, then stuff into sized casing of your choice. Hold at 65 to 71ºF. for 36 hours, then place in walkin for at least 20 days.

Ingredients

  • 3 1/2 tablespoons salt
  • 1 tablespoon powdered sugar
  • 1 teaspoon #2 cure
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons ground red pepper
  • 1 pinch allspice
  • 1 1/2 tablespoons ground anise seed
  • 2 pounds lean beef
  • 2 pounds lean pork
  • 1 pound fatback

Recipe Helpers

Recipe Search Options

Recipe Categories

Prepared Recipe Searches

Recipe Search Tags

Snack Party Farm 2 Fork Friday Kids Honey Mustard Bacon Tomatoes Salad Summer Simple Jc100 Holiday Entertaining Bbq Easter Lamb Crawfish Stuffed Tex-mex Emeril 20-40-60 Farm2fork Friday Antipasto Party Food Curing Vegetarian Cheese Spice Essence Hawaiian Dessert The Emeril Lagasse Show Ribs
Emeril's Cast Iron Collection