You are going to have to forgive the lack of pictures for this post. I pulled a Hoefling during the middle of this and got distracted. Don't worry the few that know what that means are rolling right now. As I have discussed earlier in some of my posts, the purpose of the blog is to hope that I can turn people back to look at their roots, to see where the food comes from. To get away from all of the growth hormones, and processed foods. I am truly embarrassed as to what we call American cheese. Hey.. don't think that I don't like this country or that I am not a patriot. I fought for my country, I spent a large portion of my early adulthood in the Marine Corps. I love this land, I want to get back to where we used to be. I have traveled all over this world and have seen some amazing food. We can get there again. Okay, back to the Peperone. Pepperoni is actually a corruption of the word peperoni, the plural of Peperone, the Italian word for pepper. The vegetable not the spice. When immigrants came to this country they made due with what they had and have made the semi modern interpretation of pepperoni. What we have on our pizzas is not close, it is so damn mass produced that you lose the flavor. People think it is more healthy with Turkey and chicken in it. But wonder what parts are in it, and all of the chemicals and stabilizers put in, and ..... Damn getting side tracked again. Back to the meat.
I sourced my beef from a the local farmers market. Memphis farmers market, I go there every Saturday and get my supplies for my charcuterie. I paid a visit to Neola farms stand and got some chuck. This meat is amazing. I got some ground beef and made a few burgers.... and shut the front door they were awesome. Here is the recipe.
- 1144g Chuck steak or stew beef
- 20g Kosher salt
- 20g dextrose
- 3g cure #2
- 4.5g cayenne pepper
- 4g Pepe Rossa have to check out this site to get your salumi supplies!!!!
- .5g Allspice
- 1g Fennel ground finely in mortar and pestle
- 8g Paprika
- 45g NFD(non fat dry milk powder)
- 15mill Dry red wine, I used Chianti (please no liver jokes, have a post coming for that)
- 7g starter culture Bactoferm
- 30mill Distilled watter with a pinch of dextrose
- 5ft/1.5meters hog casing rinsed and soaked in tepid water minimum of thirty minutes.
fermentation chamber and hung at 85F and 80%RH for 12 hours to incubate the starter culture. The beneficial bacteria will grow and produce more lactic acid. Hang in your cure chamber till 30% weight loss is reached, approx 12 to 18 days. You could also hot smoke your peperone, if you chose to do this smoke the peperone at 180F to an internal temperature of 145F about two hours. This is how the Perone looks after fermenting for 12hrs.