Homemade Traditional Italian Pepperoni | Gourmet Woodsman

In this video I will demystify the art of making traditional pepperoni from scratch. Join me as I transform simple ingredients into savory slices of perfection.
Traditional Pepperoni:
40% lean pork
30% lean beef
30% pork back fat
2.5% salt
0.25% cure #2
0.2% dextrose
0.3% sugar
0.2% cracked black pepper
0.25% cracked fennel seed
0.2% cracked anise seed
0.2% ground black pepper
0.1% ground white pepper
0.3% cayenne pepper
0.5% smoked paprika
T-SPX starter culture

[@KetchPhraz]

Have you ever made an andouille style sausage before? I think that would be a really cool recipe to show. I'd love to see your take on a chicken and sausage gumbo.

[@gourmetwoodsman]

Yes I've made andouille sausage before. I'll have to make an andouille video sometime as well as some dishes that use it. Thanks for the suggestion.👍

[@kennethgardzinski]

😎😋

[@bitchn_betty]

Since you didn't use very lean meat would you estimate the fat content closer to 35-37% ?

[@gourmetwoodsman]

If I had used lean cuts I would have added 30% back fat. I used less back fat because my meat wasn't that lean. I was still trying to achieve about 30% fat content.

[@bcbottoms]

Didn't you just kill your white mold with the cure?

[@gourmetwoodsman]

No, the cure does not kill the white mold.

[@bcbottoms]

@@gourmetwoodsman awesome! Good to know. Love the channel.