Hi All, Just wanted to report back that the pepperoni was a real hit. Although I did cook it on the bbq as sharing with friends while away camping... It was better than expected. It had a slight tang and had dried nicely. Will definitely make this again, using starter culture nex time :wink: Thanks ...

Thanks again, I appreciate the advice and look forward to taking time to read it in more detail. I have invested in quite a bit of gear including trespade 22 mincer, stuffer, smoker. Also a number of books including those of Marianski and Kutas. Looks like I need to invest in some form of ph tester ...

Thanks Igor,

This might sound a silly question, but should it be safe to slice and cook on the bbq? Will taking IT over 152f kill bad bacteria that may have grown?

Thanks again

John 128, this is a prime example of someone reading a recipe but not reading the explanation and the science behind. Without the culture you have only the indigenous bacteria to grow in the sausage and what you have at this point is two day old road kill. DON'T EAT IT!!! thanks for the feedback, I...

Hi All Looks like the cured sausage experts are are on this site! I have just made some fast fermented pepperoni from Stanley Marianski's book. Used cure #1, but omitted the starter culture as I didn't have any. I fermented at 100f for 16 hours and then raised smoker temp to 150f gradually until IT ...