AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Apr 5^th, 2026 at 5:35pm

Derek Offline
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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.

IMG_5826.jpeg (126 KB | 5 )

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Reply #1 - Apr 5^th, 2026 at 8:47pm

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

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Reply #2 - Apr 5^th, 2026 at 9:07pm

Derek Offline
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Have found this place the best.

https://carnivorecollective.com.au/

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Reply #3 - Apr 6^th, 2026 at 8:15am

Bear Offline
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Thank you

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Reply #4 - Apr 7^th, 2026 at 3:57pm

Derek Offline
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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.

IMG_5832.jpeg (156 KB | 6 )

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Reply #5 - Apr 9^th, 2026 at 1:30pm

Derek Offline
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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.

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Reply #6 - Apr 10^th, 2026 at 7:33pm

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

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.

IMG_5858.jpeg (103 KB | 6 )

IMG_5857.jpeg (135 KB | 5 )

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Reply #7 - Apr 16^th, 2026 at 5:11pm

Derek Offline
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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

IMG_5877.jpeg (162 KB | 5 )

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Reply #8 - Apr 17^th, 2026 at 9:10am

Bear Offline
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Good going mate cheers

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Reply #9 - Apr 27^th, 2026 at 1:08pm

Derek Offline
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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.

IMG_5912.jpeg (186 KB | 1 )

IMG_5913.jpeg (187 KB | 2 )

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