How I made pepperoni from scratch and put it on a pizza!!

Ingredients:

65% pork shoulder
25% beef top sirloin
10% fatback
2.3% salt
0.25% cure number 1
Flavor of Italy starter culture
0.75% dextrose
0.3% black pepper
0.1% white pepper
1% smoked paprika
0.5% fennel seed
0.5% cayenne

Method:

* Sterilize equipment
* Weigh and cube meat
* Freeze meat and equipment for 1 hour
* Awaken culture
* Grind meat
* Mix spices, salt, cure, and culture into meat
* Stuff into natural casing
* Ferment according to starter culture's directions
* Dry for a week or two at 55F (13C) and 80% humidity, aiming for 20% weight loss
* Cook sous vide at 130F (54C) for three hours

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Dough:

80% bread flour
15% home-milled Maris Widgeon wheat
5% whole rye flour
72% water
5% levain
3% olive oil
3% salt
2% diastatic malt powder

48-hour cold ferment.

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This pepperoni recipe was roughly based on and inspired by the 2 Guys And A Cooler channel's pepperoni. Definitely check out their channel if you're interested in sausage and salami making! [ Ссылка ]

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Why Pepperoni Curls by J. Kenji Lopez-Alt: [ Ссылка ]

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Follow me on instagram! [ Ссылка ]

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Chapters:

0:00 Intro
0:11 Ingredients
1:25 Sterilizing Equipment
1:38 Prepping
2:18 Grinding
2:41 Mixing
2:55 Stuffing
3:53 Fermenting
4:28 Drying
5:30 Cooking
5:49 Prepping Pizza
7:26 Baking Pizza
8:07 Results

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