Michigan State University Extension
Preserving Food Safely - 01600624
10/13/97

PEPPERONI

    22 lb. lean meat                                       


    3 lb. pork fat                                         


    1 1/4 cup + 2 tablespoons salt                         


    1/3 cup + 1 tablespoon + 1 teaspoon dextrose (glucose) 


    2 tablespoons cure dissolved in 1 cup water            


    3/4 cup ground red pepper                              


    3/4 cup ground allspice                                


    1 tablespoon garlic powder                             


    5 tablespoons fennel seed                              

    Grind meat and fat through a 1/2-inch plate.  Mix meat,

fat
and all seasonings.   Grind through a 1/8-inch plate and

mix
6 minutes.  Stuff in hog casings and place in 90 degrees

Fahrenheit
smokehouse until  pH 5  is  reached.  Store at 50

degrees
Fahrenheit for  20  days to  produce  a dry product,

or
 heat to 142 degrees Fahrenheit after  pH 5 is reached to

produce
a semi-dry product.                                 

NOTE:
                                                      

    It is best to use a starter culture with all  fermented

sausage.
  If starter cultures are not available let product

stand
 in a 6-inch deep tray at 38 degrees Fahrenheit for 72

hours
before it is stuffed or add 8 oz. of  GDL per  100 lb.

of
product and heat to  142  degrees  Fahrenheit  internally

without
incubation.                                         

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