The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Umai pepperoni 40% Loss in weight.Case hardened › Umai pepperoni 40% Loss in weight.Case hardened
DonaldJim….I fermented the pepperoni in our basement which was hotter temperature than recommended .I let it goe 24 hrs which was the min recommended it turned bright red..How long should I let I go for ? at what temperature?Is it safe? should I check the ph next time I bought the test strips although I heard they are not great.You said the sausage may have been too lean it was made of pork shoulder and beef chuck roast which a lot of people I was told make there pepperoni out of as I could not get pork fat back.Love the Umai process.No curing chamber etc…Thank you in advance Jim for any advice….Or if anyone else knows a solution let me know….Thank You…Donald A