Pepperoni
Description
This International main features Pork butt, cubed, fat includ, Lean beef chuck, round. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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shank, cubed 5 tb Salt 1 tb Sugar 2 tb Cayenne 3 tb Sweet paprika 1 tb Crushed anise seed 1 ts Very finely minced garlic 1 c Dry red wine 1/2 ts Ascorbic acid 1 ts Saltpeter 6 Feet small hog casings Grind meats separately through the coarse disk.
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Mix together with remaining ingredients;
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spread out in a large pan,
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cover loosley with wax paper and
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let cure in the refrigerator 24 hours.
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Prepare casings, stuff and twist into 10" links.
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Using cotton twine, tie two separate knots between every other link, and one knot at the beginning and another at the end of the stuffed casing.
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Cut between the double knots.
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This results in pairs of links.
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The pepper oni are hung by a string tied to the center of each pair.
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Hang to dry for 6-8 weeks.
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Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months.
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by Carolyn Shaw 12-94
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 2773.9kcal
- % Daily Value *
- Total Fat 162.3g250%
- Saturated Fat 60.2g301%
- Cholesterol 901.2mg301%
- Sodium 737.8mg31%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 303.0g606%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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