Pepperoni Seasoning
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Pickup is available from 64 Victoria Street, Muswellbrook NSW 2333.
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Product Specifications
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About the Pepperoni Seasoning
Make the perfect Pepperoni at home. Don’t guess with ingredients, we make it simple with our traditional pepperoni seasoning made from premium quality spices.
Directions for use: This is a traditional Italian style dried Pepperoni sausage. Use 3.5kg pork shoulder, 1.5kg beef. Mince near frozen meat through a 6mm plate. Mix 5kg ground pork and beef with Pepperoni Seasoning, 5g of Bactoferm F1 and 15g of Misty Gully Cure #2. Fill size medium-large fibrous casings. Hang for 24 hours at 25-30c and 80-90% humidity. Store sausage at 12-14c and 80% humidity for 3-6 weeks until 30-35% weight loss has been achieved.
Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.
Ingredients: salt, paprika, pepper, cayenne pepper, spices, sugar.
Great care and responsibility needs to be taken when making any fermented sausage. Results can vary significantly due to a number of factors including ingredients, method, cleanliness, meat source and drying conditions. As such, Smoked and Cured Pty Ltd will not be held responsible for the outcome.
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