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Pepporoni typically contains a mix of beef and pork. Auburn University has published the following formulation (See Related Links):
PEPPERONI
Ingredients:
Beef Trim (80/20) 25 lbs.
Pork Trim (85/15) 25 lbs.
Salt 454 g
Dextrose 227 g
Paprika 114 g
Cayenne Pepper 85 g
White Pepper 56 g
Whole Anise Seed 56 g
Ground Allspice 28 g
Prague Powder (6.25%) 56 g
Sodium Erythorbate 12 g
Lactic Acid Starter Culture Mfg recommendation
Instructions
# Prepare lactic acid starter culture as per manufacturer's recommendations. # Grind all meat through ½" grinder plate, place in mixer, add non-meat ingredients and mix 5 minutes. # Regrind through 1/8" plate. # Stuff into desired casings, hang on smokehouse sticks, and ferment as per manufacturer's recommendations to a pH of about 4.7. Relative Humidity should be 80-90%. # Lightly smoke after fermentation has been completed at 130°F. # Cook to an internal temperature of at least 144°F. # Transfer to drying cabinet at 60°F and relative humidity of 78%. # Final product should reach a moisture/protein ratio of 1.6:1.
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