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Dry Cured Pepperoni Seasoning, 3 lbs. 2 oz.

Dry Cured Pepperoni Seasoning, 3 lbs. 2 oz.


 
Our Price: $10.75

Product Code: 12-1051
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Description
 

A sausage usually found sliced and on pizza or as a snack with crackers and cheese. To make this dry cured sausage, certain temperatures and humidity must be followed, and a pH level of below 5.0 should be acquired for safe consumption. For details, click "View More Images" above. Due to the fast-fermentation of pepperoni, InstaCure #1(nitrite) may be used instead of InstaCure #2(nitrate). Dry-Curing is the next level of sausage-making and the intricacies should be well-known before attempting. The Art of Making Fermented Sausages is HIGHLY RECOMMENDED for anyone interested and should be read and understood before attempting.

Uses Insta Cure™ No. 1 and usually stuffed into a hog or protein lined casing (Insta Cure™ No. 1 and casings sold separately).

Makes 50 lbs. Contains Soy. Recipe on package.


Average Rating: Average Rating: 5 of 5 5 of 5 Total Reviews: 15 Write a review »

  0 of 0 people found the following review helpful:
 
5 of 5 August 20, 2021
Reviewer: Larry F Senechal from , Seattle WA  


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5 of 5 May 21, 2021
Reviewer: Jun Martin from , california  


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5 of 5 February 23, 2021
Reviewer: Phillip from Descanso, CA United States  


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5 of 5 August 7, 2020
Reviewer: Rebecca Bohn from Luck, WI United States  


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5 of 5 Nice Product March 29, 2019
Reviewer: Kevin Butler from Redding, CA United States  
The pepperoni turns out really nice, easy to make.  Works great in our TSM dry aging cabinet.

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