As someone understanding fermentation from a homebrew perspective, yes, you can. Dextrose (glucose, it honestly annoys me that it's not called what it is) ferments a bit cleaner, but for pepperoni it really shouldn't change anything. Glucose ferments more cleanly to ethanol, inverse sugar is good too, which is table sugar split apart in to glucose and fructose. Table sugar (sucrose) readily ferments without issues but from a brewing perspective is harder on the yeast and produces slight off flavors. All that said, unless there's something I'm not seeing, doing a short fermentation with sucrose won't change anything as sugar and the alcohol aren't anywhere close to the primary flavor of pepperoni. Someone please call me out if I'm wrong, I'm looking to start making pepperoni, but have years of experience with making beer and this video kind of glosses over the fermentation process.
@@thooper4380you are not correct. Some cultures used in sausage making can use sucrose but some cannot. It all depends on the culture. For example, if you use T-SPX, it will not and cannot use sucrose in the fermentation process and will die and yield none of the beneficial results that you wanted which was the entire reason for adding the culture to begin with.
Where can I find that PS Seasoning meat lug??? I looked on the site but can't find it. If you guys aren't selling them, why not??? Love the depth on that one
Does the maple cure contain nitrates? I’m looking to make my own pepperoni to have a healthy alternative to store-bought pepperoni that contains dangerous chemicals.
I suggest putting a stick of butter down the grinder First, that will lube the grinder real well !! Give it a try, tell ur friends Mr.Todd thaught you this trick!!
Hey Jed, so that sausage looks to me more like a skinny summer sausage than pepperoni. Would the addition of paprika give it that classic look? Also, do you think I could pull this off hanging the pepperoni in my basement? Its usually in the low 50s and high 40s during the winter in my basement. I would love to make this but certainly can't afford a dry ager. When I make my summer sausage, I hang it in my basement to dry for about 10ish days.
The flavor was absolutely pepperoni, but if you wanted a more red color you could add paprika. We technically can't advise you to hang in the basement, but the conditions you described do seem right for dry aging :)
Try spraying tbe stuffer with oil to lube it and help eliminate air. What size plate is that? 22,32,42,?? Thats the diameter, not the size of the holes in the plate!!
Culture is just live bacteria that’s been fed some sugar to grow… curing is preserving meats by either smoking them or heavily salting theme with a special type of salt called Prague Powder
This is the top result for making pepperoni. It needs more details though. I'm well experienced with fermentation, so I understand your "culture" reference, but dry ageing, I think most people would need more details.
Wow! I was so curious to know what made pepperoni pepperoni. What kind of seasonings go into it. I watched 4:30 of the video only for you to say PEPPERONI SEASONING. What an absolute disappointment. How can you sleep at night? I hope your wife is generous in the upcoming divorce. You obviously cannot please anyone.
Oh man, sorry to disappoint! You see, we make seasoning as our main gig so it would be kind of crazy of us to NOT use our award-winning pepperoni seasoning. Pepperoni seasoning usually has salt, pepper, fennel, oregano, chili flakes and garlic.
Very interesting explanation of the process. The finished product looks great.
Well done, looks delicious
Delicious 😋🤤
Look at how 😍 yummy
Great vid, thanks!
Which bactoferm is used here, flavor of italy, t-spx?
can i use a big chief smoker for the initial process can't really regulate temp but it won't get to hot
Yes, you can certainly try it
Look pizza 🍕 time 😋
유익합니다.
In your video you added dextrose, but there is none listed in the recipe. Can you substitute table sugar or pasteurized honey for dextrose?
No you can not. Normal sugar has no function but dextrose has!
As someone understanding fermentation from a homebrew perspective, yes, you can. Dextrose (glucose, it honestly annoys me that it's not called what it is) ferments a bit cleaner, but for pepperoni it really shouldn't change anything. Glucose ferments more cleanly to ethanol, inverse sugar is good too, which is table sugar split apart in to glucose and fructose. Table sugar (sucrose) readily ferments without issues but from a brewing perspective is harder on the yeast and produces slight off flavors.
All that said, unless there's something I'm not seeing, doing a short fermentation with sucrose won't change anything as sugar and the alcohol aren't anywhere close to the primary flavor of pepperoni.
Someone please call me out if I'm wrong, I'm looking to start making pepperoni, but have years of experience with making beer and this video kind of glosses over the fermentation process.
The recipe on the site doesn't list Dextrose - how much do you add for that recipe?
@@thooper4380you are not correct. Some cultures used in sausage making can use sucrose but some cannot. It all depends on the culture. For example, if you use T-SPX, it will not and cannot use sucrose in the fermentation process and will die and yield none of the beneficial results that you wanted which was the entire reason for adding the culture to begin with.
@@timothysteadham331 ah, it's not using yeast for fermentation and actually using lactobacillus and/or pediococcus.
I want some
Am in Uganda where and how can I get that powerful meat grinder it looks durable and commercial?
I have a food dehydrator coming. I thought that was the same as a dry aging device. Can I do this in a dehydrator or did i buy the wrong thing
Different type of aging you can build a dry ager from a wine cabinet
What sort of certification and lab to you speak of?
Where can I find that PS Seasoning meat lug??? I looked on the site but can't find it. If you guys aren't selling them, why not??? Love the depth on that one
Great suggestion! It's just a regular lug with a PS sticker
Does the maple cure contain nitrates? I’m looking to make my own pepperoni to have a healthy alternative to store-bought pepperoni that contains dangerous chemicals.
No, none of the cures we carry contain nitrates. Our maple cure is a mixture of speed cure (nitrite) and maple sugar.
what a well made kitchen
if it was me i would have all stainless steel countertops
This looks amazing! What brand of dry ager do you use?
For this recipe we used the Dry Ager brand
As a man of many talents, this here is something to add to my repertoire 🧐👍🏻
I suggest putting a stick of butter down the grinder First, that will lube the grinder real well !! Give it a try, tell ur friends Mr.Todd thaught you this trick!!
Everyone thinks pepperoni is Italian.. Actually, it's American per German immigrants.... The more ya know! 😂😂😂😂😂
Hey Jed, so that sausage looks to me more like a skinny summer sausage than pepperoni. Would the addition of paprika give it that classic look? Also, do you think I could pull this off hanging the pepperoni in my basement? Its usually in the low 50s and high 40s during the winter in my basement. I would love to make this but certainly can't afford a dry ager. When I make my summer sausage, I hang it in my basement to dry for about 10ish days.
The flavor was absolutely pepperoni, but if you wanted a more red color you could add paprika. We technically can't advise you to hang in the basement, but the conditions you described do seem right for dry aging :)
@@PSSeasoning Thanks so much for the reply. Love you guys and your products......
That’s wild!
Please write the ingredients for me in the description box
Try spraying tbe stuffer with oil to lube it and help eliminate air. What size plate is that? 22,32,42,?? Thats the diameter, not the size of the holes in the plate!!
Sir I wanted to learn more about pepperoni.sir can I know your recipe sir
Thanks
Hi! Here is a link to our full recipe: www.psseasoning.com/blogs/recipes/homemade-pepperoni
I wanted to make pepperoni and now I don't. I just want to know what is culture and cure and my mission in this life will be over. I can rest in piece
Culture is just live bacteria that’s been fed some sugar to grow… curing is preserving meats by either smoking them or heavily salting theme with a special type of salt called Prague Powder
how many pieces?
Cures are usually salts, like potassium nitrate, and culture is a bacteria that lowers the ph making it acidic to kill bad bacteria
@@bkwilcox23 he is muslim they don't eat pork that's why
Yummy pork 🐖 and beef 🍖 cow 🐮🐄
Sausages are meat blunts with mixed protein strains. I mix my mints with gelato while grinding. You mix your beef with pork 😶🌫️
This is the top result for making pepperoni. It needs more details though. I'm well experienced with fermentation, so I understand your "culture" reference, but dry ageing, I think most people would need more details.
Is that grinder NSF approved??
Wasn’t expecting the hat to come off 💡✨😑
So that's why I see some pepperoni labeled as "pepperoni flavored" instead of just pepperoni? 12:55
I have been wanting to make a good pepperoni
I recommend that you don't use a hard rock "music" loop. It was hard to make out what you were saying.
Thank you for your feedback! We will do better next time!
Pepperoni Is Not American Sausage stop lying....
First time to hear americans have culture😂
Some good information ... but ... very misleading caption, says home made and then there is a big a** sausage stuffer
Hi! A lot of at-home sausage makers do have a sausage stuffer at home.
Wow! I was so curious to know what made pepperoni pepperoni. What kind of seasonings go into it. I watched 4:30 of the video only for you to say PEPPERONI SEASONING. What an absolute disappointment. How can you sleep at night? I hope your wife is generous in the upcoming divorce. You obviously cannot please anyone.
Oh man, sorry to disappoint! You see, we make seasoning as our main gig so it would be kind of crazy of us to NOT use our award-winning pepperoni seasoning. Pepperoni seasoning usually has salt, pepper, fennel, oregano, chili flakes and garlic.
Lose the music.
If the meat isnt cured, i wont eat it!!
All the foods with flavor are cultured,
Wine, cheese, meat, dairy, fish, without ageing, who wants it, not me!
WHAT CULTURE ARE U USING?? I KNOW ITS HANSEN'S, WHICH ONE?? IM NOT A MIND READER!!
As we mention in the recipe, it's Bactoferm fast ferment culture
more easy to go hunt wild animals with spear that get these weirdest ingredients corn sugar cure ...
Had to leave because of the music. Bye
Ayo can you make this into a short I ain’t got 13 minutes
😮Muslims don't eat pork and hindus don't eat beef together half of the world audience has gone😭😭