Dry cured Pepperoni

Pepperoni : is a spicy Italian-American variety of salami (a dry sausage) usually made from cured pork and beef.  Pepperoni is characteristically soft, slightly smoky, and bright red in color. ^[4] It is a descendant of the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples. The term pepperoni is a corruption of peperoni, the plural of peperone, the Italian word for pepper (the vegetable, not the spice).

Prosciutto update 3/24/2012

Well it’s been about two months now and the prosciutto has cured in salt and sugar, was pressed and now ready for the long drying process.  We converted another refrigerator to hold a temperature between 53-60 degrees with the humidity around 70%. The prosciutto now weights 22lbs and lost about 12% of its weight. We are shooting for a 35% weight loss which should bring it down to 16.25lbs.   We will continue to track its progress.

Coppa tasting March 2012

This summary is not available. Please click here to view the post.