Something new… Pepperoni. I’ve added pepperoni to the repertoire, looking forward to it. I did not know that pepperoni is actually a beef and pork product but there it is. I added the mold that we usually use (Bactoferm 600) and the bloom is working out great. I will say that whatever the recipe, the acidity goes up very fast compared to the other salamis. The fermentation on this batch ended up at just 36 hours. Add to the 3 chubs of pepperoni, 3 chubs each of Hungarian with 20% beef and my favorite soppressata.
This was a nice easy batch and fun to put together. Looking forward to 30-45 days from now.