I have a batch of Pepperoni hanging in the basement which I made the first week in December. So its been hanging about a month.
I used Cure #2, 1 teaspoon per 5lb of meat mixture (2lb chuck, 1lb pork loin, 1lb backfat), stuffed it into hog casings, recorded the initial weight and hung it up.
Some recipes call for hanging 6 weeks or more, some say 6 weeks “or until it has reduced weight by 30-40%”.
Mine is at just under 50% of its initial weight, so that makes me think it is ready. Has sufficient time elapsed to allow the nitrates to dissipate? I tried a piece today and it tastes great.
Thanks

]]>https://waltonsdev.nodebb.com/topic/995/how-long-to-hang-dry-cured-sausageRSS for NodeThu, 10 Sep 2026 20:33:39 GMTTue, 08 Jan 2019 22:58:52 GMT60Ed_Orum
25% Humidity is very low
should be more like 75-80 for the first 4-5 days then 70-75 for a week then 65-70 for a while

]]>https://waltonsdev.nodebb.com/post/3236https://waltonsdev.nodebb.com/post/3236Thu, 10 Jan 2019 02:25:55 GMTdaveomak Thanks Dave. I am not adding water, just the wine it calls for in the recipe for the pepperoni. Could it be the humidity level is somewhere around 25%?

]]>https://waltonsdev.nodebb.com/post/3233https://waltonsdev.nodebb.com/post/3233Wed, 09 Jan 2019 23:32:56 GMTEd_Orum
Afternoon… Nitrate takes months or longer to dissipate… It’s what keeps the meat safe while it’s hanging in your kitchen… No worrys about nitrate… It’s in all the vegetables you eat…
50%+ weight loss… You must have added water… Subtract the amount of water you added and that gives you the original weight of the meat…
Not a good idea to add water to meats you are going to dry cure… Could leave voids… pockets where bacteria can flourish… Dave

]]>https://waltonsdev.nodebb.com/post/3219https://waltonsdev.nodebb.com/post/3219Wed, 09 Jan 2019 00:21:10 GMT