Slow Dried Italian Pepperoni, Home Production of Quality Meats and Sausage.

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Another Fermented and Dried episode.
I am always happy to pull these off and the Italian Pepperoni didn't disappoint.

These one takes some patience and require some controls. If you are able to build or make something to ferment and dry in though, you will open up a whole other world of sausage making.

The Italian Pepperoni was a great one to start with, the tangy and spicy combination worked well!

If you feel up to it here is a link to Patreon:

If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:

If you guys need a grinder to get you started on your home sausage making journey here is a link:

If you guys need a stuffer to make your sausage making process smother here is a link:

If you guys are looking for a nice knife set here is a link:

[onormandin]

Man your content is so good and I love your vibe. I can tell the improvement compared to the initial vids. So glad to have found your channel!!

[barryc]

Looks awesome! I love that you’re doing some dried sausages also.

[jimswanny]

When you secure sausage, kielbasa etc, do you use hog rings or is there a better way? I’m into my second batch using an old family recipe for hot and mild sausage and Polish sausage, they didn’t call it Kielbasa in my dad’s cousin Steve’s butcher shop in Hazleton Pa. I remember his sausage and it being the best so I asked his son “ my cousin “ and he shared the family recipe. I fallowed it to a t and was so happy it came out exactly like I hoped . I will be making Polish sausage for my family for Christmas and need to secure the rings. Any advice would be greatly appreciated.

[S-Olly]

What model and brand is the fridge you are using? Want one just like that🤩

[peterpirard]

Hi Duncan, can you please share the type number of the victorinox knife you use for slicing the pepperoni in the end? It looks so handy.

[rickb]

Great vid of pepperoni making...Questio. Where do you get the hang tags?

[Noneofyourbusiness.-iwzb]

Green mold isn't bad, maybe visually isn't very appealing but it's harmless, just check at these Italian made salami and it will have the green one in fact in homemade making of Salami it will generally go green (Penincilinum Nalgiovese) . The dangerous one is black mold.

[chrishall]

Bought the book, hope you get some credit. Before they had culture you could buy, What did they use? I am trying some slightly sugared yogurt left warm overnight as a Lactobacilous source for an experiment. Love your stuff.

[wreyes]

I am not sure if you are still monitoring this post, but I have a question. I followed the book to the letter, and my pepperoni smell really funky after fermentation. Is this normal?

[victormaack]

Hey Duncan what culture do you use in your fermented sausages, and where do you get it? I'm north of you in Grande Prairie. Also I'm on my 3rd recipe from the book this month. Stuffed the ham press yesterday can't wait something new. Thanks Duncan

[gameloozer]

Assuming I have a chamber I can use like a refrigerator with temp control, how do you control humidity? Could they be put in a container or would that prevent water loss? Very informative video, I want to try this

[yippikiyay]

Hey Duncan, I was told to not screw on the plate too tight or you'll get that metal sludge. You mentioned having it really tight to prevent smearing. Can you elaborate on that more in your next video? Thanks!

[paskilmeh]

I might have missed it in the video, and I know duration is different for every batch based on a number of variables, but what was your total time in the fermentation chamber to achieve your level of moisture loss?

[devonmikel]

Why was the recipe of Seasonings and spices cut out? Can you send them? Thank You

[mileskirsch]

Killer vids, Witch cultcher are you using and how many g/kg are you using and where did you buy it from?

[patfilipczak]

Do you do a ph test after fermentation

[joesmith]

how do u say "virgin" in German?? Goo-din-tight!! 😊

[me-tgop]

Duncan, What is the fermentation chamber that you use?

[MrDeadhorsefarm]

Where do you source your bacterial culture in Canada?

[mannyp.]

Hi it would have been great if you share your recipes on your videos with the rest of us. Thank you