This is a dry cured sausage with no smoke and no cooking.  Just a dry fermentation.

Everyone I know loves pepperoni especially on pizza

Ingredients
pork      700 g
beef      300 g (I used chuck steak)
salt      28 g
Cure #2      2.5 g      
dextrose   2.0 g
sugar      3.0 g      
black pepper      3.0
paprika      6.0 g      
anise powder
cayenne pepper      2.0 g      
T-SPX culture      0.12 g

Method
Grind pork and beef through 3/16” plate (5 mm).
Mix all ingredients with meat.
Stuff firmly into casings

I used 40/42 mm hog casings and this has given me 3 nice sized sausages.

Currently hanging at room temperature and will do so for around 24 hours to start the fermentation process.

They will then go in the curing fridge for around 3 to 4 weeks to dry.  In the process they should lose around 30% of their weight and grow a nice white mold on the outside.

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So where are you buy your gear from, the one place or different places. eg cures and cultures

Have found this place the best.

https://carnivorecollective.com.au/

Thank you

They are in the fridge this afternoon after 48 hours room temperature fermentation.  The three on left.

Fridge is set at 12 degrees centigrade and 75% humidity.

Looking for 30% weight loss.

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Quite excited.  Noticed some white mould starting to appear on these this morning.

This mould which is a bloom from the T-SPX Culture is a good mould that is basically that same soft white mould you find on Brie Cheese.

From what I have been able to learn it does several major things:

Natural Protection: It acts as a biological shield, outcompeting and preventing the growth of "bad" toxic moulds and harmful bacteria that could cause spoilage.

Moisture Regulation: The layer helps the meat dry slowly and evenly. By buffering the surface from direct air exposure, it prevents "case hardening," where the outside dries too fast and traps moisture in the middle.

Appearance: It gives the salami its traditional, artisanal look. While some commercial brands use rice flour or milk powder to mimic this appearance, traditional makers consider natural mould a sign of craftsmanship.

I will take photos as it grows.

I know I should just leave these be but I think I am a bit like an expectant father watching and waiting.   ;D ;D ;D ;D

Took some photos and even though this is really only day 3 in the drying fridge they are already drying nicely and if you blow the photos up you will see a covering of the good white mould appearing.

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Well it is day 11 today and everything going to plan.  You can see by the shrinkage that the drying is good. 

The covering of the good white mould, which I have discovered is called penicillium nalgiovense, is spreading.

They smell good and still feel reasonably soft so not drying too quickly.

I am happy

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Good going mate cheers

Today was the taste test day as they lost 40% of their weight.

These are a hot pepperoni and just great for our taste.  I must admit I did ease off on the cayenne pepper to what I could have.  Nice and dry with that hit of pepper taste. Had them on their own and with some sharp vintage cheddar.  It is lovely.

Now vacuumed and into the fridge for a while to equalise.

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They certainly look the part.
Looking forward to that COG now.

TBF wrote on Apr 27^th, 2026 at 1:24pm:

They certainly look the part. Looking forward to that COG now.

I am looking for some more exciting/exotic flavoured recipes now.  I did find one the other day that had rum in it and when Rory was here last he dropped off a bottle of the good stuff.   ::)