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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