Celebrate Sausage S01E31 - American Pepperoni
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- Опубліковано 11 вер 2024
- #Celebratesausage
Welcome to Celebrate Sausage. Today we are making the American Pepperoni
You can find a printable recipe for this American Pepperoni here: twoguysandacool...
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Knives that we recommend
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LHP Dry starter culture: amzn.to/3kMYcIL
Beef Middles: amzn.to/3mJK1oF
Apera Instruments pH meter: amzn.to/2A04Gll
Cold Smoker by Smokin It: amzn.to/3jRAxpC
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The Sausage Maker: www.sausagemak...
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CELEBRATE SAUSAGE SPECIAL: Meredith Leigh's Online Charcuterie Intensive Workshop. Her classes cover a wide range of topics for the beginner and the advanced sausage maker. She has extended a special Celebrate Sausage discount till December 31, 2020.
You can check out her online course here: learn-meat-cur...
Add the coupon code: CELEBRATESAUSAGE for a discount on on class or the entire course..
Books featured on this series:
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The Ethical Meat Handbook (Meredith Leigh): amzn.to/35RuVbe
Charcuterie (Michael Ruhlman): amzn.to/35PZVbL
Salumi (Michael Ruhlman): amzn.to/3iMG8h6
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Sous Vide (For home use): amzn.to/3ht6mos
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Eric
31 days of sausage. Absolutely amazing! What a treasure you have put out there for all of us and it must have been so much work. Kick back with some cervezas and take a break!
Hey Weston. Thank you for being a part of this with us. I took your advice and cracked open a nice cold one 😁😁.
I recently found this channel and I love it. My suggestions for other sausages to demonstrate are liverwurst and blood sausage.
What an incredible series. The presentations, the guest sausage makers and the wide ranging types of sausages make this an exceptional UA-cam channel. I really look forward to getting into this interesting hobby of making my own sausage. Well done!!!
Thank you Bill. I'm glad that you liked the show. Talk soon.
You know, I think UA-cam is one of greatest resources on the internet. I watch a lot of subjects but this has to be the most fun, interesting and educational subject of personal interest that I have seen. I am very thankful to you Eric for your channel and teaching. You have started me on a new journey and so far, a tasty one at that! 👍😇
That's excellent!! If you have any questions be sure to let me know..
Great material here and on your web links. As a professional chef and charcuterie maker, we always put all tools in the freezer as well as the meat to be ground: Water for emulsification, mixing bowls, grinder attachments etc. We typically seem to bring and process a lot more product but think its wise advice for all making sausages and cured meats.
I can't believe it's over! Fortunately the regular programming is also excellent! Thanks for pulling this series together. Time to get busy making sausage.
I can't believe how fast the month flew by!! Glad you enjoy it!
I've said it several times I say it again. This channel is o underrated and a real gem for foodies like me. Oh and by the way I really think your style and skill of making videos shows a lot of progress over time. Keep it up :)
agreed, I don't get it, this channel is da bomb. It will pick up for sure.
Thanks Dan. Appreciate the comment. Those older videos make me cringe😬😬.
@@2guysandacooler Just own it. its not the skill of your videos that makes the recipe what they are. Its just a way for you frame your knowledge to a wider audience. Now you can cringe at my taky statement ;)
@@Dina_tankar_mina_ord Nailed it. Now I don't feel so bad :)
This is one of my favorite fermented sausage videos that you've done. Great job!
pizza hut pepperoni is better
Fantastic - saved the best for last
Thank you!! This video is a little more representative of the types of videos we make on the channel..
I have made several batches of semi dry and dry sausages with great success following your step by step Videos. My understanding and knowledge has increased 10 times by listening and watching as well. Kudos to you ,well done.
I do have one question I couldn’t find an answer for in the comments.
In the process of making pepperoni you ferment, dry till a 20% Weight loss is achieved and then cook to 138 Fahrenheit. Why not cook to 150?
Also when you make summer sausage you reverse the process, cook first and then dry to 20% weight loss. Also you cooked summer sausage until 149.
I’ve made both the summer sausage and pepperoni as per your video and they both taste fantastic. Just trying to understand the process better
Thank you so much
Neil.
G'day mate, Finally got confident enough to try this recipe, used a little Sodium ethrobate as well, also used live Greek yogurt culture in the whey to start fermenting process at room temp for 24hrs and it worked a treat, let ferment and dry in the fridge for a further 7 days. On 8th day, cooked in oven at 95c for 2 hrs, internal temp just hit 80c, the flavor is sensational! and just got better and better over the week as the meat continued to dry out in the fridge. So happy, feel like I've graduated lol, I'm hooked, thanks so much for all your help mate - cheers.
NICE!!!! What a cool experience!! Congratulations. I can't wait to hear about the next project.
Loved the series glad I found you, looking forward to following you and making a number of the sausages that you featured. Also thank for your personal follow up on previous questions. I'm a fan.
Thank you George. I appreciate the comment. If you run into any issues or have any questions be sure to let me know.. looking forward to hearing about some of the sausages that you make 😁😁
What a great series, absolutely amazing. really got me into sausages.
I started a few weeks ago with the more simple ones, hopefully in the next week I'll start emulsified sausages and soon after fermented ones.
Thank you very much for this series, looking forward to more stuff on your channel.
Thank you😁. If you run into any issues be sure to let me know
Wow! Just finished watching your video from 3 years ago, you and your channel have come a long way! Keep up the good work and thank you for all the hard work you put in.
😂😂 Thank you..
Thanks Eric. This has been a great series! Best month on UA-cam ever!
Glad you enjoy it!
just keep it coming , can't get enough , cheers Alister in Australia.
Lol....at 06 AM you got me hungry ....another gr8 show Eric! 😊😊😊😊
I've learned so much from this series, you are a great teacher and mentor Eric, you have answered question that have alluded me from others, thanks so much for this series and now we celebrate sausage making more confidently than ever before!
Thank you. Along your journey if you have any questions be sure to reach out :)
What an awesome series!! Thank you for sharing!! I've already made 15# of breakfast and 20# of Italian and I'm just getting started!!
YES, YES, YES!!! I can't wait to hear about your results!!
Hi can you make series about how to store the end product; how long it’s save to keep, at what temperatures, where to store, what to look when it goes bad, etc. Thanks 🙏
Btw, a book should be published by now on your term on charcuterie, thanks again 🙏
Down here in Australia I absolutely love your channel and have watched pretty much all that comes flagged to me via UA-cam. I am Subscribed so I don't miss any.
We don't have all the spices and rubs you guys in USA have but I have flagged them to a spice company so I can perhaps eventually buy some equivalents from them to continue my cooking and experimenting. Thanks Again!!! Doug from Down Under.
Made it using only kosher and it came out delicious. Thank you so much
Thanks for sharing this process, I would like to know about the one-day pepperoni, just for the knowledge of it! Keep up with the good food!
Thank you, Great series! We must appreciate the effort. Please do another one next October.
Thanks, will do! I'm changing the format to make it even bigger and better!!
Take the #celebratesausagechallenge. You can find a printable recipe for this American Pepperoni here: twoguysandacooler.com/pepperoni/
One day pepperoni pls.
Thanks for a brilliant series. You covered some of my absolute favourite sausages, and a lot of things I did not even know existed, so what else could one wish for. Looking forward to your future videos as always. Maybe you will even do a little video about your background, and as I believe that you likely run a professional production, maybe a bit about your business too. Thanks for sharing.
Glad you enjoyed the series. A bio sounds fun. It's a wild story. Perhaps at 100K subs
Loved this series. You make it seem so easy and have talked me into getting the equipment needed to ferment and age different sausages along with the equipment needed to process and stuff. Is it tax return season yet lol?
Thank you. It's a challenging and rewarding hobby. If you have any issues or questions be sure to ask. I'm here to help
The king of sausage
"Pricking our pepperonis"
Thank you. You’re amazing
Pizza is something I make a lot. The Pepperoni makes or breaks a pepperoni pizza.
Totally agree. I'm still tweaking this recipe. It's good just not perfect, yet....
Hi Eric, I have a batch of pepperoni nearing 20% weight loss and I’m ready to cook. Is it OK to smoke them as I’m cooking?
Love the channel and keep it coming.
Neil
Yes. You can smoke while cooking...
I think most grocery store pepperoni is not cooked but rather only dry cured. This is probably the technique used for kosher pepperoni. Now I'm confused. You're the expert Eric, please advise. Your input is greatly appreciated 👍❤️😉💐
Once I finish off the bacon I'm working on I'll be making this!!
Nice!! The process is a little intense but the end result is awesome
I can tell you definitely celebrate the sausage 😘 lol just messing around I like these videos.
Looks so amazing! I’d like to try it, it still seems a little daunting.
I made a batch of this pepperoni, and smoked it to 135 IT. DELICIOUS! I left one stick in the curing chamber to pull it down to 35%, to eat charcuterie style. Would you still recommend cooking it, or just eat it like a salami?
once you dry it you can eat it like salami!! YUMMY
10:45 - Interesting dry fridge setup. Does the "Blue Inkbird" triggers both the dehumidifier and mister units at the same time or does it separately of which unit it should use? Thanks.
Thankyou for explaining Cure 1 vs 2 ...
However - my understanding is that Cure 2 should NEVER be exposed to high heat / cooking as the byproduct is Nitrosomines..
You are correct. Cure #2 is used for things that do not need to be cooked and take longer than 1 month to make..
The seasonings in this sausage include:
Black pepper
White pepper
Smoked paprika
Fennel seed
Anise seed
Cayenne pepper
That looks so good
Looks amazing!
Awesome series my smokin it cold smoker showed up yesterday getting it set up now any tips and tricks on use?
Thanks. I'm actually working on a video for that specific cold smoker. I've got a few pointers up my sleeve.
I would enjoy a good polish smoked kielbasa done or even better European styled blood sausage
Fantastic series! one question about humidity when smoking, what are the purpose of this? any benefits for humidity when smoking fresh sausage? I’m trying to find a better way for smoking sausages that not takes 6-7 hours but still not rander too much fat to the casing.🙏
Looks great !!
Looks great. My favorite topping for sure. I really like Margarita brand pepperoni, it looks dryer than yours . Some day ill try to make some
That is a recipe i gonna use...
Pepperoni pizza is one of the best ;D
Excellent. You'll have to let me know how it turns out..
@@2guysandacooler You bet I will, thanks for the video ;D
Hey Eric, I followed your recipe except I added mold 600 to the outside of my casings after stuffing. (First curing project ever so I’m excited to use my new toys haha) So I was wondering, after the pepperoni loses 20% weight, should I wash off the P. Nalgiovense before I smoke it? If so, how would you recommend I wash it off? Thank you so much!!
Love your videos. But stopping the fermentation confuses me. Once you've hit your target ph how do you stop the fermentation so the ph doesnt go lower? Does smoking do this?
Thanks so much for the last month. Lots of great recipes and you opened my eyes to the curing process. Can this recipe be used with the UMAI casings and follow their procedures?
Thanks and yes. Umai works for this product
Would the "taste of Italy" starter culture work?
Hey Eric thanks for such a terrific set of videos. I watched them all!
Who makes the smoking chamber you use in this video?
Hello Juan. That chamber is made by Smokin It. www.smokin-it.com/Smokers-s/5.htm
Hi Eric: The pepperoni came out great. However, I used natural hog casing and after cooking it (125 to 150 degrees in food saver bags and water) the casing was a tough chew. The casing tightly adhered to the meat and I need a way to easily remove it. I tried putting it in the freezer for a brief period which helped a little but no cigar. Any thoughts?
Thanks a lot Eric, can I make this the fresh version? Is it gonna taste ok if made fresh (without curing)
The fresh version should taste pretty good. I would adjust the salt though. Perhaps bringing it down to 1.5% - 1.75%
I usually cook/smoke mine after fermentation (36 hours ) and then I let it dry. I don’t do the smoke dry and cook process.
Do u think that might change the flavour and how ?
.
Btw I see u grind the fat a lot unlike salami where some white fat cubes are left why is this ? I tend to leave some small fat cubes. Is pepperoni not meant to show any fat ?
Instead of fermenting, can I use encapsulated citric acid? I'm going off your pepperoni snack stick video for this.
yes
HI Eric: I just made another batch of pepperoni and went the sous vide set at 140 degrees in freezer bags. I put the links in at about 100 degrees and left them in as it went to 140 and cooked them for two hours When I removed them there was a fair amount of melted fat in the bags and the links were quite greasy. Any thoughts on what I could/should have done to prevent this?
Smeared fat. It's a grinding or mixing issue. Either your meat wasn't chilled enough or your blades and plates on your grinder need to be sharpened.
😍OMG🤤What fantastic pepperoni❗️
But “did I hear wrong❓”
What’s ONE day pepperoni❗️
You are NOT kidding, right❓
Could you show us the logic, PLEASE❓
without all the equipments! Unbelievable! Dream about it
what is the shelf life for this sausage?
Hello 2 guys, this is Fernando Rojas and congratulations on the series of classes you have provided. I plan to cook at sous vide. What water temperature should I keep to reach the desired internal temperature? Hug.
Thank you. I would cook it at 140F for 2 hours
@@2guysandacooler Until reaching the same temperature inside the product?
Yes.
Hi Eric, At about the 14:35 mark, you say you can make American style pepperoni in 1 day with a secret ingredient, I've stayed tuned, I've searched your website, gone through your vids again, did you do a follow up or is it still in the works? cheers mate.
lol. That project got pushed back.. I'll see if I can advance the timeline
@@2guysandacooler your a champ mate.
Sodium erythorbate?
Hello Eric. Great recipe! What will happen if I don’t prick the casing befofe fermentation or before drying?
It can sometimes allow air pockets to remain in the sausage preventing a good seal and possibly allowing for contamination
Hi Eric: I am in the process of making Pepperoni and would like to know if there is a viable way to accomplish the required cooking without a smoker. My kitchen oven starts out at 150 degrees. I do have a Foo dSaver . What are your thoughts on bagging the Pepperoni in a Food Saver bag (with or without a vacuum in the bag?) and attempting to regulate the water on the stove as best I can. Would this method accomplish the objective?
sure. The objective is to just cook it gently so that you can hit your target temp. You can do this any way you want. Just make sure you don't cook too hot too fast or the fat might render out. Do you plan on drying it?
Did you say ham? I've used ham fat w lean beef to make burgers, wasn't sure about using ham with ferment sausage.
..we re talking previously smoked ham right?
that would be tasty, but im referring to the raw cut not the cured processed version
Is there any particular reason as to why you use each cure based on their time of aging?
Yes. Nitrates are a time release cure designed for slow curing meats. If you use nitrate in something that only takes a few days or like in this recipe you will end up with unconverted nitrates in your food which isn't good. On the other hand nitrites convert in to nitric oxide a lot faster and are designed to be used in meats that will be finished in under a month. So using the right cure for the right project is key.
Cure #1 - anything that takes less than 30 days to make
Cure #2 - anything that takes longer than 30 days to make
I can’t find the video of the fast track pepperoni recipe. Can you point me in the right direction, please?
I need to repost it. Basically, you would follow this recipe, reduce the salt to 1.5%, add Encapsulated Citric acid at .8%, and cook till you get to an internal of 155f
for semidried like this one, will they experience case hardening or dry ring?
no
How would you make cup peperoni? So when its cooked it resembles a small cup? would the center just have more fat?
cup pepperoni is made by holding the stuffing horn a little tighter when you stuff it. Allow the mince to backfill the horn a little bit. This will give you a curved effect when it's cooked
@@2guysandacooler thats interesting. wow. Do you have any suggestions for a digital scale? İ will be using 1kg meat samples every time. So i will need a scale that is accurate to 0.1grams. Marinski recommends aws scales but İ thought id ask you first before i pull the trigger. Your info on technology seems to be more up to date sometimes
Hello 2guys. I made the recipe as shown in the video. I thought the dough was a little floury, it didn't give that normal alloy. Do you have any idea why that happened? And after it reaches 144F in the thermocirculator, it can be eaten raw or it must be fried or roasted. Thanks.
ok. The translation is hard to understand but I'll do my best. I think you mean grainy and not bound together. This is generally caused by fat smearing through the grinding process and perhaps overmixing. It's hard to say without looking at it but a common sign of texture issues comes from grinding and mixing issues. After it's cooked in the sous vide you can eat it. It's totally cooked.
Hi Eric! Will flavour of italy starter culture work for this? what ph would you aim for and how much dextrose to use? thank you.
You could use flavor of italy. It would taste a little different but would work. I would aim for a 4.9ph
A meat lover pizza
Great video.... as usual. Is it possible, instead of the final 'cook' , to just let the pepperoni cure until 35% loss, if someone prefers a more dried texture?
absolutely. A pepperoni salami!!
@@2guysandacooler Always the best friend a sausage maker can have. Thanks Eric
@@denverbri69 You are very welcome Chef😁
@@2guysandacooler ❤❤❤
is it safe to add cheese to the pepperoni ?
Sure
Hi, can you recommend a suitable PH meter that wouldn't break the bank? the VA pays us vets little and trying to make ends meet. Being disabled, this hobby keeps me active Thanks all...Michael
Hey Michael. Tough question. Here's the same unit that I have without the Bluetooth capability. amzn.to/3iTifqm
It's a little cheaper. I've had bad experiences with ultra cheap ph meters. The one I have now I've had for 2 years and it's been great. At the end of the day what you need in a ph meter is a spear tip, the ability to calibrate, and a feature that accounts for temperature variation. If you can find a meter with those 3 things and decent reviews I'm sure it'll work fine..
@@2guysandacooler Thank you!!!
I see small refrigerators are frequently used as a drying chamber. I have access to a wine cooler. It is about the same size as a small fridge but I have not seen one of these used as a drying chamber. Is there a reason for this or can the wine fridge work?
Wine fridges work fine. Just make sure they are frost free.
@@2guysandacooler OK, thank you.
@@2guysandacooler Another followup. If the cooler has no freezer and I put in a dehumidifier does it need to be frost free?
@@johnlawson5247 a frost free fridge is the best option. If you can't get a frost free fridge you will have spikes in humidity. A dehumidifier will help but it will always be an issue
Ok, thank you,
Can yogurt replace the initiator
I've never tried yoghurt but sauerkraut juice can acidify this sausage..
Why isn't the insta cure 1 killing the starter culture??
For a future video you should look at giving Lithuanian Potato Sausage Vedarai a try from what I know of sausages which is by no means extensive it's pretty unique but also very easy to make for people just starting out. Here is a starting point - www.thespruceeats.com/lithuanian-potato-sausage-vedarai-recipe-1137349
Pepperoni looks incredible but is that a frozen pizza???????? Disrespectful to your pep 😂
Time to invest in an ooni or similar pizza oven and learn to make some naturally leavened Neapolitan-style dough!!!!!!
I Made it and rendered a Lot of fat😂.
Tomorrow i wil make a other batch
check your grinding temps and nake sure your plate and knife on your grinder are sharp
thanks a lot man! stil have an amazing flavour and smells amazing. could you make a video of how to use TSM fermento@@2guysandacooler
mmmmm greasy pizza mmmmmm please PUT MORE OIL!!!!! MAKE IT MORE NASTY FCKN ALL THE WORK WITH THE AMERICAN VERSION OF PEPEROLNI :D
What in the world are you ranting about?
@@2guysandacooler OR THIS? watch?v=u7Hd6ZzKgBM&t=238s
@@2guysandacooler ITS COOLSEE THE BAN :d
@@2guysandacooler about that kind of focaccia called detroit pizza or that kind of meal of american, than if it dont make you súper xxl fat person, isnt a real meal..... Its like ok, lets do a wonderful meal and fck it up with pure fat, doing it 'authentic trash'
What I can figure out the ONE day pepperoni must be unfermented like the most ways on UA-cam
Am I right❓
That is correct. It uses encapsulated citric acid to achieve that tangy flavor.
OH！SOOOOOOOO Pleased my MPM just responded me😂 “MPM～meat processing master”
That means tooooooooo much for me as an admirer 🙏
I'm sorry you made your own pepperoni and you stuck it on frozen pizza
I'm not. It was delicious!!
Can i use fresh gut for this
Can glucose serp be used instead of dextrose and what is the percentage of its addition?
yes. If it's 100% pure then you just add what the recipe calls for. Glucose and dextrose are basically the same thing