Seasoning - Pepperoni - Dry Cure

Pepperoni is usually found sliced on pizza or eaten as a snack with crackers and cheese.

Usually stuffed into hog rounds, collagen or protein lined casing

To make this dry cured sausage, certain temperatures and humidity must be followed and a ph level of below 5.0 should be acquired for safe consumption. Due to the fast-fermentation of Pepperoni, cure #1 (nitrite) may be used instead of cure #2 (nitrate).

We sell temp. and humidity controls needed to create the dry curing environment required to produce a good and safe dry cured product. It is important that the person attempting this acquire the skills needed before attempting to dry cure or ferment any product. We sell books that teach you these skills. We also provide instructions as well as spec. sheets on the products we sell.