Pepperoni Recipe

[Rick]

IMHO

Fermentation time should be between 24-36 hours @ 60-70* before stuffing in the UMAi salumi bags

T-SPX Info

For slow and minimal acidification. Fermentation ends when sugars are used up for lactic acid production, at which point the pH will steady (or rise) and moisture removal will be main safety hurdle (<0.91). This culture is a curing and flavor enhancing bacteria, the pH level should not drop under 5.3. This will ensure great taste and color to finished product.

For slow-fermentation and large diameter salami, or products with diameters of >3”. Slow culture targeted for fermentation temperatures 65°F-80°F. For traditional fermentation the temperature should not exceed 75°F. Typically sugar is used for these products. This culture is for products that take months to fully complete (includes drying), and can be used for slow
fermented small diameter products as long as safety hurdles are overcome, i.e. Water Activity level (<0.91), curing with #2...etc).

Use

After seasonings and spices have been effectively mixed into minced meat the culture is introduced and also thoroughly mixed. For every 10 lbs. of meat: dilute 1/4tsp. of culture in 1/2 cup distilled water (orchlorine free tap water). Let sit for 15-20 minutes for bacteria to “wake-up” then pour over mixed meat and re-mix thoroughly. Make sure meat stays cold throughout
mixing process. Use InstaCure™#2 (Nitrate) with this culture.