Updated: Feb 18, 2021
I finally got around to making pepperoni. Somehow, since you see pepperoni everywhere in the stores, it delayed me from making it. Wrong move. There is a reason its popular in the store, and that reason begins and ends with YUM. This is the first time I stuffed a dried sausage into a large format casing (beef bung in this case). It came out great. I just left the humidity in the drying chamber a little higher and it worked out great. Try it, you'll like it...
5 lbs. of pork and pork fat 80/20 ratio
1 tbsp. Salt
1 tbsp. Smoked paprika
1 tbsp. sweet paprika
1 tbsp. cayenne
2 tsp. crushed anise seed
1 1/2 tsp. sugar
1/2 tsp. ascorbic acid
Prague Powder #2 as per you weight of meat.
1 tbsp. minced garlic
1/2 cup dry red wind
1 Beef Bung
1. Chill your meats together in the freezer while you setup your grinder with the 3/8 inch plate. Grind the chilled pork.
2. Mix all the ingredients with the ground pork. I do this by hand.
3. Cover with plastic wrap and cure in the refrigerator for 24 hours.
4. Stuff the sausage meat into the beef bung. I still used my sausage stuffer to do this, but you could possibly do it by hand.
5. Hang the sausage to dry for about 6 weeks at 75-80% humidity at ~58 Degrees F.. Your sausage will have lost 1/3 its original weight when finished.
6. Enjoy. Seal and store leftover in the refrigerator or freeze.