Semi-Dry Cured Smoked Pepperoni - BradleySmoker.co.nz

Name: Semi-Dry Cured Smoked Pepperoni - BradleySmoker.co.nz
Ingredients: 5 pounds, lean pork or beef or combination of the two; 3 Tbsp salt; 1 Tbsp powdered dextrose; 1/2 Tbsp hot pepper flakes; 1/2 tsp ground allspice; 2-1/2 tsp ground anise seed; 1/2 cup soy protein concentrate or non-fat milk powder; 1 cup water; 6 Tbsp Fermento; 1-1/2 Tbsp corn syrup solids (1/2 to 3/4 Tbsp of Splenda no calorie sweetener can be substituted); 1 tsp pink salt (InstaCure #1, Prague Powder #1, DQ #1, etc.); 32-35mm hog casings or 32mm collagen casing

www.bradleysmoker.co.nz

Create delicious Semi-Dry Cured Smoked Pepperoni with a spicy twist using lean meat, hot peppers, and traditional smoking techniques. Perfect for grilling or snacking!

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Ingredients

5 pounds, lean pork or beef or combination of the two
3 Tbsp salt
1 Tbsp powdered dextrose
1/2 Tbsp hot pepper flakes
1/2 tsp ground allspice
2-1/2 tsp ground anise seed
1/2 cup soy protein concentrate or non-fat milk powder
1 cup water
6 Tbsp Fermento
1-1/2 Tbsp corn syrup solids (1/2 to 3/4 Tbsp of Splenda no calorie sweetener can be substituted)
1 tsp pink salt (InstaCure #1, Prague Powder #1, DQ #1, etc.)
32-35mm hog casings or 32mm collagen casing