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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!
1
Posted on 3/10/26 at 3:51 pm to BigDropper
I want some!
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