Making not-so-traditional turkey pepperoni at home using traditional slow fermented dry sausage methods. Check out [ Ссылка ]
Recipe
Ingredients per 2.2 kg / 5 lb of meat
Turkey thigh meat (dark meat with skin on) 2200g / 5 lb
Salt 35g / 5 tsp
Instacure #2 5g / 1 tsp...
... (Full recipe on UMAi Dry® Recipe Archive: [ Ссылка ])
We demonstrate the whole process of preparing the meat from chilling to grinding to mixing with cure, spices and starter culture. You will see the ease of stuffing into UMAi Dry® dry sausage casing, fermentation at room temperature and drying in your home refrigerator. The 32mm UMAi Dry® Sausage Casing has the benefit of creating finished product in only about two weeks. This video will show your every step making it easy even for a first time salumi-maker.

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