<![CDATA[Dehydrated pepperoni]]>So, I made some Pepperoni the other day in the |4-6-in-x-24-in-Fibrous-Red-Bologna-Casing using all of our favorite cured meat Meathacks and while it was good, it was more like Pepperoni Flavored Summer Sausage than a true pepperoni. I left a few pieces out on a plate last night and when I walked in there were dehydrated a little and looked more like the pepperoni I wanted. So they got put in a dehydrator for an hour at 135° F and wow was it much better! Brought the fat out more in the flavor, the only downside is that it was a little greasy to the touch. Highly recommend!

]]>https://waltonsdev.nodebb.com/topic/4430/dehydrated-pepperoniRSS for NodeThu, 10 Sep 2026 22:03:23 GMTTue, 19 Oct 2021 14:15:40 GMT60<![CDATA[Reply to Dehydrated pepperoni on Fri, 29 Oct 2021 21:18:17 GMT]]>Dave R Thank you for the information! I just need to take the leap and start doing this, he says for the 400th time.

]]>https://waltonsdev.nodebb.com/post/54222https://waltonsdev.nodebb.com/post/54222Fri, 29 Oct 2021 21:18:17 GMT<![CDATA[Reply to Dehydrated pepperoni on Fri, 29 Oct 2021 16:46:11 GMT]]>Jonathon Hi Jonathan, I have been experimenting over the last couple of years with semi-dry summer sausage with various cultures.
The fiber casings and pre struck casings work, and will dehydrate in the cooler. That is if you want a firmer product. The precook fermentation sets the flavor, texture, and pH…as you all know.

]]>https://waltonsdev.nodebb.com/post/54183https://waltonsdev.nodebb.com/post/54183Fri, 29 Oct 2021 16:46:11 GMT<![CDATA[Reply to Dehydrated pepperoni on Fri, 29 Oct 2021 15:00:59 GMT]]>Jonathon said in Dehydrated pepperoni:

Dr_Pain I’d not do that, I’d stick with the Beef MIddles cause I don’t think the moisture transfer rate for the |4-6-in-x-24-in-Fibrous-Red-Bologna-Casing is going to work here. I might be wrong. Dry-Cured-Sausage anyone ever use these?

I appreciate the answer. I was planning on poking the daylights out of it for smoking and for aging but you are probably right that we won’t have enough moisture transfer

]]>https://waltonsdev.nodebb.com/post/54163https://waltonsdev.nodebb.com/post/54163Fri, 29 Oct 2021 15:00:59 GMT<![CDATA[Reply to Dehydrated pepperoni on Fri, 29 Oct 2021 14:51:00 GMT]]>Dr_Pain I’d not do that, I’d stick with the Beef MIddles cause I don’t think the moisture transfer rate for the |4-6-in-x-24-in-Fibrous-Red-Bologna-Casing is going to work here. I might be wrong. Dry-Cured-Sausage anyone ever use these?

]]>https://waltonsdev.nodebb.com/post/54159https://waltonsdev.nodebb.com/post/54159Fri, 29 Oct 2021 14:51:00 GMT<![CDATA[Reply to Dehydrated pepperoni on Tue, 19 Oct 2021 15:47:26 GMT]]>Jonathon the way I make pepperoni uses LHP-Dry as a culture, I do have cure #1 and leave it overnight to cure (to pH 4.8-4.9) then I smoke it and put it in the meat locker until it loses about 20% by weight. Lastly I sous vide to cook it. I always wondered if I could do with Red Bologna casing!?!?! What do you think MY Brother! (see what I did there to differentiate between blood and just common brothers)

]]>https://waltonsdev.nodebb.com/post/52037https://waltonsdev.nodebb.com/post/52037Tue, 19 Oct 2021 15:47:26 GMT<![CDATA[Reply to Dehydrated pepperoni on Tue, 19 Oct 2021 14:16:37 GMT]]>So you’re saying it’s perfect go on a cheesy greasy pizza!!!

]]>https://waltonsdev.nodebb.com/post/52000https://waltonsdev.nodebb.com/post/52000Tue, 19 Oct 2021 14:16:37 GMT