Artisanal Turkey Pepperoni

Artisanal Turkey Pepperoni

Artisanal Turkey Pepperoni 400 296 The Original Dry Bag Steak

Homemade Artisanal Turkey Pepperoni (Traditional Slow-fermented Dry Style)

Ingredients per 2.2 kg / 5 lb of meat

  • Turkey thigh meat 2200g / 5 lb
    (dark meat with skin on)
  • Salt 35g / 5 tsp
  • Instacure #2 5g / 1 tsp
  • Dextrose 9g / 3 tsp
  • Black pepper 4g / 2 tsp
  • Paprika 12g / 6 tsp
  • Fennel ground 5g / 4 tsp
  • Cayenne Pepper 4g / 2 tsp
  • Bactoferm T-SPX 0.5 g / 1/2 tsp
    (dissolved in 2 tbsp lukewarm de-chlorinated water)

We demonstrate the whole process of preparing the meat from chilling to grinding to mixing with cure, spices and starter culture. You will see the ease of stuffing into UMAi Dry® dry sausage casing, fermentation at room temperature and drying in your home refrigerator. The 32mm UMAi Dry® Sausage Casing has the benefit of creating finished product in only about two weeks. This video will show your every step making it easy even for a first time salumi-maker.

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