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Pepperoni
Posted on 3/10/26 at 2:00 pm
Posted on 3/10/26 at 2:00 pm
One of our recent projects "in the classroom".
Decided to make an all beef pepperoini (salame piccante) with the kids. Started with ~#7 of beef and ~#3 beef fat. Went with a 70/30 blend because we used very lean beef and needed the extra fat to lubricate the meat. Chose to use collagen casings and use only beef lean and fat due to the dietary restrictions of some of my students. Recipe can be found HERE.
Pepperoni hanging before fermentation.
Pepperoni after fermentation. Notice the color change between the first picture and this image.
Pepperoni in the curing chamber losing 20% weight aging.
Pepperoni and Sausage Pizza with a little roasted garlic oil brushed on the crust.
Pepperoni and Sausage Pizza. We made bulk Italian sausage as well for the pizza. Left it uncased because we were pressed for time.
Fin!
Another day in the classroom!
Decided to make an all beef pepperoini (salame piccante) with the kids. Started with ~#7 of beef and ~#3 beef fat. Went with a 70/30 blend because we used very lean beef and needed the extra fat to lubricate the meat. Chose to use collagen casings and use only beef lean and fat due to the dietary restrictions of some of my students. Recipe can be found HERE.
Pepperoni hanging before fermentation.
Pepperoni after fermentation. Notice the color change between the first picture and this image.
Pepperoni in the curing chamber losing 20% weight aging.
Pepperoni and Sausage Pizza with a little roasted garlic oil brushed on the crust.
Pepperoni and Sausage Pizza. We made bulk Italian sausage as well for the pizza. Left it uncased because we were pressed for time.
Fin!
Another day in the classroom!
4
Posted on 3/10/26 at 3:51 pm to BigDropper
I want some!
Posted on 3/10/26 at 4:28 pm to BigDropper
That’s awesome! I love the science behind lactic acid bacteria. Great lesson for the students to learn.
Posted on 3/10/26 at 7:31 pm to BigDropper
quote:can you explain what this is and how it works?
Pepperoni after fermentation
Posted on 3/10/26 at 7:34 pm to BigDropper
I want to get into make some aged sausages like that in my dry age fridge. One day I’ll get off my tail and do it. Looking good 
Posted on 3/10/26 at 8:03 pm to cgrand
quote:There are two mechanism that are responsible for the color change. The fermentation and the curing salt.
can you explain what this is and how it works?
First, fermentation lowers the pH. This acidification reacts with pigments in meat and enhances the red color.
The second involves the nitrite in the curing salt which degrades to form nitric oxide. This reacts with a pigment in the myoglobin, present in the meat, causing it to turn pink/ red.
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