Pepperoni is a dry sausage, smoked, air dried, sometimes cooked












       

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Pepperoni
is a dry sausage, smoked, air dried, sometimes
cooked. Pepperoni can be made from beef, pork or a combination such
as 30% beef and 70% pork. Pepperoni is a lean sausage with fat
content < 30%. Cheaper, fast-fermented (semi-dry) and cooked types
end up as toppings to pizzas worldwide to give flavor. Traditionally
made Italian pepperoni was not smoked.

 



 

Pepperoni  (traditional
dry sausage)
 




Materials

pork, 70%
beef, 30%
 


3.5 kg (7.7 lb)
1.5 kg (3.3 lb)
 



Ingredients

salt, 3% (cure #2
accounted for)
cure #2
dextrose (glucose),
0.2%
sugar, 0.3%
black pepper, 0.3%
paprika 0.6%
anise seeds, cracked,
0.25%
(or fennel seeds, 0.3%)
cayenne pepper, 0.3%
T-SPX culture,
 



140 g
12 g
10 g
30 g
15 g
30 g
12.5 g
(15 g)
15 g
0.6 g (1/4 tsp)


Instructions


1. Grind pork and beef
through 3/16" plate (5 mm).
2. Mix all ingredients
with meat.
3. Stuff firmly into
beef middles or 2" fibrous casings.
4. Ferment at 20º
C (68º F) for 72 hours,
90-85% humidity.
5. Optional step: cold
smoke for 8 hours (<22º
C, 72º F).
6. Dry at 16 -12º
C (60-54º F), 85-80%
humidity. In about 6-8 weeks a shrink of 30% should be achieved.
7. Store sausages at 10-15º
C (50-59º F), 75%
humidity.

 



 


Pepperoni 
(fast-fermented, semidry)
 




Materials

pork, 70%
beef, 30%

3.5 kg (7.7 lb)
1.5 kg (3.3 lb)
 



Ingredients

salt, 2.5% (cure #1
accounted for)
cure #1
dextrose (glucose), 1.0
%
sugar, 1%
black pepper, 0.3%
paprika 0.6%
anise seeds, cracked,
0.25%
(or fennel seeds, 0.3%)
cayenne pepper, 0.3%
F-LC culture,



115 g
12 g
50 g
50 g
15 g
30 g
12.5 g
(15 g)
15 g
1.25 g (1/2 tsp)
 


Instructions


1. Grind pork and beef
through 3/16" plate (5 mm).
2. Mix all ingredients
with meat
3. Stuff into beef
middles or fibrous casings about 60 mm
4. Ferment at 38º C
(100º F) for 24 hours, 90-85% humidity
5. Optional step:
introduce warm smoke (43º C, 110º F), 70% humidity, for 6 hours.
6. Gradually increase
smoke temperature until internal meat temperature of 140º F (60º C)
is obtained.
7. For a drier sausage:
dry for 2 days at-22-16º C (60-70º F), 65-75% humidity or until
desired weight loss has occurred.
8. Store sausages at 10-15º
C (50-59º F), 75%
humidity.

 


Notes

original Italian pepperoni is not smoked

 



 
 
Pepperoni -
according to compliance guidelines for fermented products. Instructions are
listed for the purpose of stressing the importance of the control of some of the
pathogenic bacteria, in this case E.coli 0157:H7 which creates a safety hazard
in products made with beef. This is how the commercial producer will make the
sausage in order to be on the safe side.



Ingredients: 75% pork, 25%
beef with 32% fat
dextrose 0.63%
2% salt
sodium nitrite 0.25% (156 ppm)
fast starter culture (Pediococcal
bacteria strain),
8.0 log10 cfu/g of batter

Fermentation: 36º C (96.8º F),
90% humidity, to pH 4.8

Drying: 13º C (55.4º F), 65%
humidity for 18 days to MPR (moisture to protein ratio) of equal or less
than 1:6.1

Slicing: 1.9 g/slice

Storage: packed in air - 28
days at 21º C (69.8º F)
packed under vacuum - 60 days at
21º C (69.8 F)
 



Reference: Faith, N.G., N.
Parniere, T. Larson, T.D. Lorang, and J.B. Luchansky. 1997. Viability of E.
coli 0157:H7 in pepperoni during the manufacture of sticks and the subsequent
storage of slices at 21, 4 and -20 C under air, vacuum and CO2. Int. J. Food
Microbiol. 37:47-54.

 
Pepperoni



Ingredients: 75% pork, 25%
beef with 32% fat
dextrose 0.63%
2% salt
sodium nitrite 0.25% (156 ppm)
fast starter culture (Pediococcal
bacteria strain),
8.0 log10 cfu/g of batter

Fermentation: 36º C (96.8º F),
85-90 humidity, to pH 5.0 or less

Heat: 63º C (145º F)
instantaneous, OR
53º C (128º F) for 60 minutes
Cold showered to internal
temperature of 27º C (80º F)
or less

Drying: 13º C (55º F), 65%
humidity, to MRP 1:6.1 (15-21 days)
 



Reference: Hinkens, J.C., N.G.
Faith, T.D. Lorang, P. Bailey, D. Buege, C. Kaspar and J.B. Luchansky. 1996.
Validation of pepperoni processes for control of E. coli 0157:H7. J. Food
Prot. 59 (12):1260-66.

 
 
Page added on September 23, 2008.


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