Slow Dried Italian Pepperoni, Home Production of Quality Meats and Sausage.
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Another Fermented and Dried episode.
I am always happy to pull these off and the Italian Pepperoni didn't disappoint.
These one takes some patience and require some controls. If you are able to build or make something to ferment and dry in though, you will open up a whole other world of sausage making.
The Italian Pepperoni was a great one to start with, the tangy and spicy combination worked well!
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:
amzn.to/3C2SQmk
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
Пікірлер: 46
Man your content is so good and I love your vibe. I can tell the improvement compared to the initial vids. So glad to have found your channel!!
Looks awesome! I love that you’re doing some dried sausages also.
Nice video, thanks.
Great vid of pepperoni making...Questio. Where do you get the hang tags?
Would be awesome to get these in 4k!
Assuming I have a chamber I can use like a refrigerator with temp control, how do you control humidity? Could they be put in a container or would that prevent water loss? Very informative video, I want to try this
Bought the book, hope you get some credit. Before they had culture you could buy, What did they use? I am trying some slightly sugared yogurt left warm overnight as a Lactobacilous source for an experiment. Love your stuff.
Hi Duncan, can you please share the type number of the victorinox knife you use for slicing the pepperoni in the end? It looks so handy.
What model and brand is the fridge you are using? Want one just like that🤩
I might have missed it in the video, and I know duration is different for every batch based on a number of variables, but what was your total time in the fermentation chamber to achieve your level of moisture loss?
how do u say "virgin" in German?? Goo-din-tight!! 😊
Hey Duncan, I was told to not screw on the plate too tight or you'll get that metal sludge. You mentioned having it really tight to prevent smearing. Can you elaborate on that more in your next video? Thanks!
Hey Duncan what culture do you use in your fermented sausages, and where do you get it? I'm north of you in Grande Prairie. Also I'm on my 3rd recipe from the book this month. Stuffed the ham press yesterday can't wait something new. Thanks Duncan
Why was the recipe of Seasonings and spices cut out? Can you send them? Thank You
Duncan, What is the fermentation chamber that you use?
Do you do a ph test after fermentation
Killer vids, Witch cultcher are you using and how many g/kg are you using and where did you buy it from?
Is it just me? Or does this guy look ridiculously like a “Hybrid” of John Cusack and Kevin Spacey?🤔🤔🤔
You're funny :)
Hi it would have been great if you share your recipes on your videos with the rest of us. Thank you