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  • thesophisticatedpig


Updated: Feb 18, 2021

Great size for pizza

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.

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