Deejays Cold Cuts

8/2/2019 Deejays Cold Cuts

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Deejayse-Book of

Deli StyleCold cuts

http://www.deejayssmokepit.net


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Table o f Contents

Introduc tion ........................................................................................................ 3Typ es of Cold Cuts ............................................................................................. 4Grinding the Mea t (for all c old cuts and sausages) ........................... 6Baked , Boiled And Smoked Cold Cuts ........................................................... 7

Deejay s Smoked Bologna ........................................................................... 7Deejay s Cheesy Hot Link Lunchm eat ........................................................ 8Deejay s Capricolla Ham ............................................................................. 9Deejay s Deli Style Smoked Turkey ............................................................ 10Deejay s New York Deli Style Pastrami ...................................................... 11Old Fashioned Loa f ...................................................................................... 12Deejay s Pickle, Pimento, Olive & Cheese Loa f ...................................... 13Ita lian Style Boiled Ham ............................................................................... 16

Dry Cured or Fermented Cold Cuts .............................................................. 17Deejays Fermented Tuscan Style Sa lami .................................................. 17Geno a Sa lami ............................................................................................... 18Deejays Fermented Hard Sa lami ............................................................... 19Deejay s Fermented Pepperoni ................................................................ 20


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IntroductionThere are m any, ma ny types of d eli style c old c uts on the ma rket tod ay

and som e a re ve ry pricey. We a re lucky because we ha ve smo kers and

can m ake just abo ut anything w e want at a frac tion of the g roc ery store

prices!

What m ost p eop le d on t realize is tha t m ost c old c uts are simp ly sausage s

ma de from pork, be ef, chicken, turkey, be ef or a c om bination of these. I

say most bec ause the re a re som e c old c uts like p rosc iutto tha t a re d ry

cured and not g round meats. We ll ge t into tha t late r!

Okay I know you may be saying to yourselves sausage? Yes, Sausage!

Accord ing to Wikiped ia :

A sausageis a p rep ared fo od p rod uc t usually ma de from ground

me at , anima l fa t, sa lt, and sp ic es, and som et ime s other ing red ients

suc h a s herbs, and ge nerally p ac ked in a c asing.

Cold cutsis a U.S. term tha t refers to c heeses or prec oo ked or

c ured me at, ofte n sausag es or mea t loave s, that a re slic ed and

usua lly served c old on sandwic hes or on p a rty trays.

Cold cutsare a lso know n as lunch mea ts, lunc heo n meats,

sandw ic h meat s, coo ked m ea ts, slic ed me ats, cold m ea ts and de li

meats.

I love c old cuts! I love sandwiches aka samm ies! After expe rimenting w ith

ma king sausage s for the b ette r pa rt o f the last 30 yea rs off a nd on a nd

stand ing a t the de li counter thinking I can do this - it oc c urred to m e tha t

all I need ed wa s a larger ca sing o r conta iner and I could make m y own

delic ious deli meats and prob ab ly ma ke it less sa lty (my pet peeve) a nd

less fat ty and even add a few things I a lwa ys wish where in there.

A few yea rs ago I sta rted to experiment with lunchmeats. I sta rted out

simp le gee hotd og s taste a lot like b ologna don t they? Hmm mm . My

first lunchm ea t wa s a varia tion o f my hotd og rec ipe and it went on from

there.

Over the last severa l yea rs I ve m ade som e a wesom e lunchm ea ts tha t

would ma ke a de li ma n c ry! Ive a lso expa nded out to e xpe rimenting w ith

fermented o r dried, ag ed lunchmeats tha t I wa s a fra id to try in the p ast


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bec ause the b ooks I rea d m ade it sound like roc ket sc ienc e. I am here to

tell you It s not roc ket sc ienc e it c ooking a nd it s ea sy!

Types of Cold CutsThere a re three types of d eli style c old c uts, ba ked, smo ked, dry cured or

fermented.

The b aked, boiled and smo ked c old c uts are just like m aking a ny other

sausages just in large c asings or nets. They just g round up mea t, fa t a nd

sp ices tha t a re b aked or smo ked slow ly a t low tem peratures until they

rea c h a spec ific interna l temperature. Sound fa miliar? It just takes longer

tha n regular sausages bec ause they are fa tte r sausages. Makes sense

right?

These w ould inc lude:

BolognaBoiled ham

Coo ked salam i

Pic kle a nd pimento loa f

Liverwurst

Capricolla ham

Pastrami

Dry cured cold c uts a re not c ooked a t all. They are cured a nd hung to

dry for a p eriod of time from mo nths to ove r a yea r. Prosc iutto ham is ofthis type. The m ea t is prep ared sing a dry cure or a wet c ure m etho d and

hung to dry.

Fermente d cold c uts use sta rter culture simila r to b rea d , cheese or beer to

c rea te lac tic ac id in the sausag es which g ives you that ta ng a nd m outh

wa tering flavor you g et from sa lami, pepperoni and slim Jims.

Lac tic ac id a lso helps to p revent spoilage in you sausages. Using sta rter

cultures is no more co mp lica ted than a dd ing yea st to b rea d yet it has

be en m ade to sound like rocket sc ienc e b y most b ooks on the ma rket.

These w ould inc lude:

Hard Sa lami

Tusc an sa lam i

Genoa Sa lam i

Pepperoni


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What ever type o f co ld c uts you dec ide to make the ha rde st pa rt is

find ing the la rger c asings. It can be a c hore but the re a re a few

com panies out the re tha t w ill sell to hobbyists. These a re a lso som e fa nc y

casings out the re tha t have little pockets and m ake the meat look like

flow ers when sliced .

PLEASE READ THESE NOTE BEFORE PROCEEDING!

NOTE 1: If you d ec ide to smoke your lunchm ea ts ad d Prag ue Powder #1.

If you d ec ide to ba ke your lunchm ea ts in the over the ad d ition o f Prag ue

po wd er is NOT need ed and ma y be d eleted from the rec ipe .

NOTE 2: Dry ag ed , fermented sausages req uire you use Prague p ow der

# 2, Do no t c onfuse this with Prague p ow der #1 which is used for smoking

at low er tem peratures.

NOTE 3: Insta cure and other meat c ures may be substituted if used as

directed.

NOTE 4: Morton s Tender Quick MAY NOT be used as a d irec t substitute for

Prague Pow der because it c onta ins a t least 3 times mo re sa lt tha n Prague

pow ders. If you c hoice to use Morton s Tend er Quick I do no t have a ny

rec om mendations othe r than to eliminate a ll othe r sa lt from the rec ipe.


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Grinding the Meat(for all cold cuts and sausages)

Trim and cut a ll me at and fat into c ubes sma ll enough to fit into your

grinder and return the me at to the freezer to stiffen up keep the m ea t

stiff. At this point you can weigh the me ats and fat for proportions or just

look at it a nd guess. It s not roc ket sc ience here!

Grind it and grind the m ea ts and fats sep arately and return to the freezer

afte r ea c h grind.

Start with the la rgest p late you have to rough c ut the m ea t

and fa t. I often use a p la te tha t is designed as a spacer for

stuffing (on the right). You d on t have to d o this, but it just

seems to cut c lea ner using this extra step and the me at

freezes quicker after that.

Next g rind w ith a finer plate wha teve r is sugge sted for the rec ipe a nd

return the meat to the freezer aga in.

At this point just b efo re the last g rind and stuffing I mix in all the sp ices.

Whether or not I put it in the refrigerato r over night or not is a ma tter of

time . Your sausage your cho ic e! Does it m eld bette r stuffed or in a tray? I

don t see a d ifference. For me it de pend s on the time o f da y. If it s la te

and I have to w ork in the mo rning it goes in the fridge if it s ea rly and I am

not p ressed for time I stuff it first then it goe s in the fridge.

The sp icier the sausage the longer it ta kes for a ll the spices to b lend with

the mea t. Whethe r it s b lend ing in or out o f the casings I don t muc h care

as long as the a ir do esnt ge t to the m ea t to dry it out!

When b aking sausage a c ure is not need ed . It is suggested for smoking

sausages for long period s of time a t low te mp eratures a curing age nt

suc h as Prague # 1 or Mo rton s Tend er Quick be used . Which o ne is up to

you. I p refe r Prague # 1 unless otherwise spec ified by the rec ipe. Som e o f

my o lder rec ipes use Morton s bec ause tha t is wha t wa s ava ilab le to me

at the time and I havent c onverted them as of yet. Mortons uses mo re

sa lt so keep tha t in mind if the rec ipe c a lled for Prague pow der!

Pric k sausage s with a too thp ick or sausage p ricker before c ooking or

smoking . For fully cooked smoked sausages, smoke a t about 225F for 4 to

6 hours until a sa fe interna l mea t temperature is achieved . For fresh

smoked sausages just smoke for about 4 hours a t 125F. The thic ker the

sausage the longer it ta kes to a chieve sa fe interna l sausages.


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Deejays Cheesy Hot Link Lunchmea t

2 1/ 2 lb ground pork shoulde r

2 1/ 2 lb ground bee f brisket, bee f round , or sirloin

2 tea spoons d ried sage

2 teaspoons c rushed red pepper

2 tea spoons paprika

2 teaspoo ns dried swe et b asil

2 teaspoons anise seed

2 tea spoons ground cumin

2 tea spoon d ried oregano

2 Cups High Tem perature Cheddar

Salt and ground b lac k pep pe r to ta ste

Smoke a t a bout 225F for about until an internal temperature of 170F.

Plunge the c ooked sausage into c old wa ter and chill it. Hang in a c oo l

place.

Slice thin and fry or nuke b efo re ea ting. Grea t w ith a spoonful of

sauerkraut on the Sammie!


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Deejay s Capricolla Ham

8 to 9 lbs well trimmed Pork Butt

3 tab lespoo ns Sa lt

2 teaspoons Coriander

2 tab lespoo ns White Sugar

1 teaspo on Mac e

1 tab lespoon Amesphos

2 teaspoo ns Citric Ac id (use enc ap sulated c itricac id if smoking)

2 teaspoons White Pep per

1/2 teaspoons Juniper Berries

1 teaspoon Ga rlic Powder(Prague Pow der #1 per lbs of mea t if smo king !)

The Rub2 ta b lespoo ns Paprika

2 tab lespoons Black pep per

1 tab lespoon Crushed Fennel Seeds

Chill mea t until stiff but not quite frozen a nd trim mo st o f the fat .

Cut into strips about 1 inc h wide, 2 inc hes ac ross and 2 inc hes long. Don t

wo rry about the smaller chunks just throw them in there!

Prem ix spices and then a dd to mea t. Mix we ll!

Refrigerate m ea t mixture for 24 hours in an a ir tight p lastic b ag.

Next day:

Dust meat with 1/ 2 tab lespoon of unflavored g elatin powd er (Knox)

Lay meat m ixture a bout the size o f your ca sing on p lastic w rap and dust

with pep pe r and fennel mixture a ll the way around the m ea t. Roll meat to

help shape sausage.

Stuff into 4 to_ 5 artific ial casing .

Pric k surfac e o f casing to release a ir. Roll to shape p ac k mea t d ow n and

to rem ove air poc kets.

Bake or smoke a t 180F deg rees for about 4 hours to achieve an internal

temperature 155F.


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Deejays Deli Style Smoked Turkey

Simp ly b rine a turkey w ith your favorite b rine

overnight.

1 ga llon wa ter

1/3 cup sa lt (sea or kosher)

3/4 teaspoon Garlic Pow er

3/ 4 teaspo on Onion Powder

3/4 tea spoon Ca jun Sp ice

2 to 4 inc h casing

Rem ove from the b rine a nd be gin de -boning. Soa k all but the m ea t you

are working o n in p la in cold w ater for about one hour. I reserve the w ings

and legs for ea ting la ter. Put the mea t it ba ck in the fridge to c hill it.

Cut it up into p ieces about 2x3x2 inc hes more or less. You c an use b oth

white a nd d ark mea t if you want.

Sprinkle a packet of Knox ge la tin over the mea t and mix we ll.

Tie off one e nd of the c asing a nd sprinkle the inside o f the casing with

paprika or you favorite p oultry rub fo r color and stuff the mea t in.

Onc e the sausage is stuffed squeeze the meat dow n tightly. Get a ll the a ir

out b y rolling it and twisting the c asing a s you go. You m ay have to p okea few small holes in the c asing. Som e large c asings have holes som e d o

not. Tie off the op ening a nd let it sit in the fridge overnight .

Smoke a t a bout 180F deg rees for about 4 hours or until an interna l

temperature 160F is reac hed .


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Deejays New York Deli Style Pastrami

1 large brisket trimmed , packer, or fla t

The Brine

1 ga llon c old wa ter

1 cup kosher sa lt

Prag ue powd er # 1 (by m ea t weight)

3 oz white sugar

6 bay lea ves (crumbled)

2 teaspoons ga rlic po wd er

2 teaspoo ns juniper berries (c rushed)*

2 tea spoons b lack pep pe rcorns

The Rub

1/3 c up Butc hers Ground Course Black Pep per* 1/3 cup juniper be rries (c rushed )

1/ 4 cup c oriand er

Mix the sp ices together in a p int or so o f hot wa ter to d issolve it well then

ad d the rest of the wa ter, mix we ll then add the me at.

Pump / injec t me at with brine every few inches up to a bout 10% of it dry

mea ts weight a nd refrigerate in the brine for 5 to 7 days. This is a good

time to use va c uum sea ler if you have one, if not just put a hea vy plate on

top of p lastic wrap to keep the m ea t fully subm erged during the b riningproc ess and keep a ir from hitting the m ea t.

After ab out 7 da ys in the b rine remove the me at and rinse in clea r cold

wa ter to rem ove excess sa lt. Do th is for about 20 minutes.

Mix these sp ices tog ethe r and rub it into eve ry nook and c ranny of the

meat. Pac k it on there, wrap it up tight in severa l layers p lastic w rap and

set it in refrigerator for 2 or 3 days. If you ha ve a vacuum sea ler tha t will

wo rk we ll here a lso.

Smoke the meat be tween 200o F to 225 o F with hickory, app le o r yourfavorite woo d. Spray eve ry hour or so w ith ap p le juice or 50-50 mix of

ap ple juice a nd w hite wine. Once the m ea t ge ts up to ab out 160 o F you

ma y double wrap it in p lastic wrap and continue c ooking until the internal

tem perature rea ches 180o F, then remo ve it from the smo ker and coo lover night. Slice ac ross the gra in and enjoy!


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Old Fashioned Loaf

1 qua rt ice wa ter

7 lbs. pork but ts

2 cups non-fat d ry milk

3 lbs. bee f chuck

1 cup soy p rote in conc entrate

6 tablespoons salt

8 tbsp. corn syrup solids

1 tablespo on c oriande r

1 tab lespo ons. ground white pe pp er

4 tab lespoons onion po wd er

3 teaspoons ground celery

Prag ue Powder # 1 pe r po unds of mea t1

Grind a ll the lea n pork throug h a 3/16" grinder plate

Mix and a dd 3/ 4 of a ll the ingredients exce pt ice wa ter, soy p rote in

conc entrate and no n-fa t d ry milk. Mix we ll.

Grind a ll of the bee f throug h 3/ 16" grinder plate , add ing the rest of the

ingredients.

After mixing stuff into brea d pans, ba ke in a smo ker for ab out 8 hours a t

170F or until the internal temperature reaches 152F.

Rem ove from pans and let c oo l ove rnight in the refrige ra tion be fore

slic ing.


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Deejays Pickle , Pimento, Olive & Cheese Loaf

10 lbs of Lea n Bee f

6 lbs of Pork Butt

3 Tab lespoons ground white p ep per

1/2 Cup s of Ground Musta rd

2 1/ 2 Tab lespoo ns Ground Ce lery

2 1/ 2 Tea spoo ns Ground Nutmeg

2 1/2 Tea spoo ns Ground Co riand er

2 1/ 2 Tea spoo ns Ga rlic Pow der

1 Cup Brow n Sugar

3 Cup s Pow dered Milk

2/3 Cup Sa lt

5 Cup s of Ice Water

4 Tea spoo ns Prague Pow der # 1

4 Cups dice d American Cheese (High Tem perature che ese)4 Cups d iced Pickles and Stuffed Green Olives

Stuff in 4 c asing a nd smo ke a t 165F deg rees until the internal tem p is

150F then c oo l.

Or bake in the oven a t 165F deg rees until the internal temp is 150F then

cool.

You c an lea ve out anything you do n t wa nt and ma ke just P&P or just

Olive loa f etc . ENjoy!

TIP: Don t t ry to slice it unt il it s cooled or it ll smash (kind of like the p icture ab ove)


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Cheec hs Bologna - This for 25 lbs of mea t

18lbs of lean mea t

7 lbs of p ork but t

2.5 TSP ground white p ep per

1/2 cups of g round musta rd

2.5 tb s ground celery

2.5 tsp ground nutmeg

2.5 tsp ground coriander

2.5 tsp garlic pow der

3/ 4 cup pow de red dextrose

5 cups soy p rote in conc entrate

5 cups of ice wa ter

5 tsp insta cure no 1

2/3 cup sa lt

Grind thru 3/16 p la te

Mix in ingred ients and wa ter as you g o.

I usua lly stuff in to 8" casings but any size will do .

After stuff ing b y hand ill dry them, put in smoker tha t is a t 165F unt il the

internal te mp is 150F then c old shower until inte rnal te mp is 90F.


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Deejays Liverwurst

3 pounds fresh pork liver, cubed

3 pounds lea n pork butt, cubed

2 po unds smoked b ac on g round3 small onions, finely diced

7 tab lespoons Ca rnation Non fa t d ry milk

3 tea spoon freshly fine g round white pep per

4 tea spoo ns sa lt, or to taste

6 tea spoons Ruby Red Paprika

3 tea spoon white suga r

1-1/2 tea spoon ma rjoram

1-1/ 2 teaspoon ground c oriander

3/ 4 teaspoon ma ce

3/4 tea spoon a llspice

3/ 4 teaspoon ground c ardam om

Pass liver and pork sep arate ly through 3/8 inc h grinder p la te. Mix the

meats tog ether and grind ag ain through a inch p late or the sam e

plate. Whichever is your smallest.

Mix the mea t by hand a nd a dd your onion and spice s a little a t a time to

blend evenly.

Refrigerate fo r 1 hour. Grind mea ts and spice s through your smallest p la te

tw ice more c hilling between grinds. It should look a lot like redd ishchoc olate pud ding.

Stuff m ixture into 2-1/2 to 3 inch c asings. I use collagen.

Get a large p an of wa ter bo iling b ig enoug h to subme rge sausage s. Put

sausages into b oiling and simmer for ab out 3 hours.

Be sure to keep sausages submerged during the whole p rocess.

Drain wa ter from the p ot a nd cover sausages with ice w ate r until coo led .Dry off sausages with paper tow els and refrigerate ove r night before

eating.

This may be smoked lightly for ab out 1 hour at 200 to add smoky flavo r.


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Ita lian Style Boiled Ham

1 la rge fresh p ork shoulder or picnic

1 packet Knox gelat in

The Brine

1/ 2 gallon ice wa ter

1/ 2 cup o f brown suga r

1/2 cup sa lt

1/2 cup pure ma ple syrup

2 to 3 ba y lea ves c rumb led

2 to 3 crushed basil lea ves

Prag ue pow de r # 1 pe r pond of me at

Ca refully d e-bo ne your shoulde r.

Dissolve a ll the sugar, sa lt and map le syrup in a few c ups of heated

wa ter. Coo l the wa ter and mix in a bucket or c overed b ow l la rge enough

to c over the mea t. Injec t the m ea t every few inches with the brine wate r.

Keep the meat c overed in the b rine for ab out a week. A vac uum sea ler

works great fo r this!

After a week d ra in the b rine from the m ea t and rinse in fresh c lea r wa ter

and let the m ea t d ry refrige rated over night to d ry co mp letely.

Sprinkle the m ea t with the Knox gela tin.

Wrap the m ea t c om plete ly in c otton o r muslin c loth a nd tie with string like

or use a tightly tied ham net to ho ld the me at into a nice round shap e.

IN a large b ig enough to hold e nough w ate r to c over the mea t bring

wa ter up to about 200F and c arefully slip in the mea t. Let the mea t

simmer at a bout 180F for about 3 hours or until the internal temperature

of the mea t reac hes 160F.

Cool ham in the refrigerato r ove r night be fore eating. At this point mea tma y be unwrap ped and smo ked for a few hours a t 180F for a nice smo ky

flavor.


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Dry Cured or Fermented Cold Cuts

Deejays Fermented Tuscan Style Salami11 lbs trimm ed pork butts

2-1/2 lbs pork fat

7 tab lespoons kosher sa lt

1 cup p owd ered milk

2 tab lespoons buttermilk pow der

2 tab lespoo ns Curley s taste boo ster

3 tablespoon Ruby Red 100 Paprika

8 tab lespoo ns dextrose

6 tab lespoons c racked fennel seeds

1 teaspoon ground anise

4 tea spo ons ground white p epper

5 tea spoons c oa rse b lac k pep per


1/4 teaspoon starter culture

2 tab lespoons pure b ott led wa ter no c hlorine!

1/ 2 cup Chianti wine

Cut m ea t and fat into 1-inch cubes and freeze until stiff.

Blend a ll sp ices excep t sa lt and sta rter and set aside.

Grind m ea t and fat first throug h a c ourse p la te then throug h inch p la te.

Mix well. Sprinkle sa lt over mea t, mix well and wait until mea t g ets sticky.

Onc e sticky ad d sp ices (not c ulture) to the m ea t and mix in we ll.

Dissolve sta rter culture in p ure bott le w ater and mix with m ea t.

Add w ine to m ea t mix we ll.

Stuff into 4-inch p rote in lined collage n c asings

Weigh eac h salam i and write it down! Sa lami must be hung in an a rea a t

about 85 with a relative hum id ity o f 90% for 24 hours. Wrapp ing a dampcheesec loth a round the sausag es with the end hang ing in a b ow l of

wa ter will allow you to achieve this leve l of humidity.

Hang the sa lamis for a m inimum o f 30 days in a c oo l area about 55 - 60F

with a hum idity level of 70%. The sa lam is should loose a bout 30% of the ir

green we ight. If using a sma ller of larger ca sing ad just the hanging time


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accordingly. Allow to sit uncovered in the refrigerato r for 2 to 3 we eks to

increase d ryness.

Genoa Salami

5 po unds lea n beef from chuck

3 pounds lea n pork cubed

2 pounds pork fat, c ubed

5 tablespoons salt

1 1/2 Tbsp sugar

2 Tbsp who le p ep perco rns

1 Tbsp white p ep per

1 tsp ground c oriand er

2 tsp garlic finely minced

1 tsp cardam om

1/ 2 tsp Prague po wd er # 2

After grind ing the me ats and herbs and cure togethe r a llow to sit in the

fridge 24 hours before placing into casings.

Stuff into casings and weigh the sausage. Write th is dow n!

Allow to ha ng in a coo l (50F) c lea n p lac e to cure a nd d ry for ab out 3

mo nths dep end ing o n how d ry the a rea is tha t its hang ing in. It needs to

ge t down to a bo ut 1/ 3 of it s original we ight.


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Deejays Fermented Hard Salami

11 lbs trimm ed pork butts

2-1/2 lbs pork fat

8 tab lespoons kosher sa lt

1 cup p owd ered milk

3 tab lespoons buttermilk pow der

3 tablespoon Ruby Red 100 Paprika

8 tab lespoons pow dered d extrose

10 tab lespoons c rac ked fennel seeds

2 tab lespoo ns anise seeds

2 tab lespoons fenne l seeds

4 tea spo ons ground white p epper

6 tea spoons b lack pep pe rcorns

2 teaspoons c rushed red pe pp er

1-1/2 teaspoons garlic powder1/4 teaspoo n sta rter culture (Bac to ferm F-RM-52)

2 tab lespoons pure b ott led wa ter no c hlorine!

1/ 2 cup Chianti wine

Cut m ea t and fat into 1-inch c ubes and freeze until stiff.

Blend a ll sp ices excep t sa lt and sta rter and set aside.

Grind m ea t and fat first throug h a c ourse p la te then throug h inch p la te.

Mix we ll.

Sprinkle sa lt over mea t, mix well and wa it until mea t gets sticky. Onc e

sticky ad d spices (not c ulture) to the m ea t and mix in we ll.

Dissolve sta rter culture in pure b ott le w ater and mix with mea t. Add wine

to me at m ix well. Stuff into 4-inch p rote in lined collagen c asings

Weigh ea ch sa lami and ma ke note of their we ights this is ca lled green

we ight. Sa lami must be hung in an area a t about 85 with a relative

humidity of 90% for 24 hours. Wrapp ing a damp cheesec loth a round the

sausage s with the end hang ing in a b ow l of water will a llow you to

achieve this leve l of humid ity.

Hang the sa lamis for a m inimum o f 30 days in a c oo l area about 55 - 60Fwith a hum idity level of 70%. The sa lam is should loose a bout 30% of the ir

green we ight. If using a sma ller of larger ca sing ad just the hanging time

accordingly. Allow to sit uncovered in the refrigerato r for 2 to 3 we eks to

increase d ryness.


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Deejays Fermented Pepperoni

5 lbs pork but t

5 lbs beef c huck

5 tablespoons salt

1/ 2 cup p owd ered milk

1/ 2 cup b utter milk powder


3 tea spoons b lack pe pp er

1 tab lespo on ca yenne pepp er

1 teaspo on mac e

1 tea spoon mustard pow de r

1 teaspoo n fennel seeds c rushed

1 tea spoon a nise seeds c rushed

2 teaspoo ns dextrose (c orn sugar)

1/4 tea spoon bac tofe rm 52 sta rter culturePrag ue po wd er #2 per pounds of meat ac c ording to m anufac turers

Instructions

Cut into small chunks tha t w ill fit in your grinder. Partially freeze mea t a nd

course g rind . Grind a ga in using inch p la te should b e a paste.

Mix sa lt a nd Prague pow der into the meat a nd hill until the mea t is sticky.

Mix sta rter culture in a few tab lespoons of b ott led wa ter with just a p inch

of d extrose a dded and let sit until rea dy to use.

Add a ll sp ices exce pt the sta rter culture into the m ea t and mix we ll, then

add sta rter culture.

Stuff into 30mm casings for sticks or 4 inch c asing for slic ing.

Hang a t 85F with a relative humidity of 90% for about 24 hours. An oven

with a light o n will ac hieve this tempe ra ture a nd laying a da mp cheese

c loth ove r the sausage s will give you the humidity.

After 24 hours hang in a coo l area 55 - 60F with a humidity level of 70%. The

pep peronis should loose about 30% of the ir g reen w eight.

After ab out 2 to 3 wee ks for sticks or 2 to 3 months for co ld c uts p lac e p ep peronis

in the refrigerato r uncovered for until the desired leve l of d ryness in a c hieved .

Bac tofe rm 52 ma y be p urc hased from Butc her & Pac ker.

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Deejays Cold Cuts