hi and welcome to episode number 510 with watts for child comm pepperoni is an all-time favorite the secured and fermented sausage is absolutely loaded with flavor and aroma to start measure out the prog powder sugar cayenne pepper paprika aniseed garlic granules red wine and ascorbic acid cut the pork butt into cubes for those not in North America the pork butt is the very top end of the shoulder cut the chuck steak into cubes as well don't remove any other fat from either one place all of the meat in a large roasting ttan and place this in your freezer for 60 minutes to firm up in preparation for grinding combine all of the spices and use a fork to break down any lumps after 60 minutes the meet will be close to frozen and nice and firm run the two meats through your grinder separately using an 8 millimeter or 1/3 inch grinding plate pour the curing spice blend and the wine over the ground meat and massage this into the meat thoroughly while also mixing the pork and beef together tamp the meat down cover the pan with cling wrap and transfer this to your refrigerator for 24 hours the following day load the meat into your sausage stuffer attach a 40 millimeter nozzle to the stuffer and crank the handle until the meat reaches the exit of the funnel slide a mini salami casing onto the funnel apply firm pressure to the casing with one hand while cranking with the other the pressure applied is far more than when loosely stuffing sausages with cured fermented sausage you want the filling to be far more compacted leaving no space for air pockets which could lead to spoiling as the filling nears the end of the casing remove the casing from the funnel and twist off the end place a slip knot around the end of the casing and pull it tight while twisting the casing to further compact the filling turn the casing over and secure this with a double knot turn it again and tie another double knot trim off the ends and continue with the remaining pepperonis to ferment and dry the pepperoni hang them from their loops at a temperature between 10 Celsius and 13 Celsius with the humidity of around 80% these money salami sized pepperonis will need to hang for six to twelve weeks depending on how dry and half fermented you want your pepperoni thanks for joining us today please subscribe to our Channel and we'll see you again tomorrow