Pepperoni Seasoning

Name: Pepperoni Seasoning
Brand: Foodstuff Collection
SKU: 1127
Price: 55.00 NOK
Availability: InStock

Pepperoni seasoning with fennel, chilli and paprika, made for raw sausage. 12 grams per kilo of meat, almost salt free.

55,-

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Item No.: 1127

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Information

Pepperoni seasoning: fennel, chilli and paprika for homemade cured sausage

Pepperoni is a dried, raw sausage with a strong red colour and a clear taste of fennel, paprika and chilli, the same sausage that sits in thin slices on pizza. This blend is made for raw sausage and is dosed at 12 grams per kilo of sausage meat. 100 grams therefore covers around 8 kilos of sausage.

12 grams per kilo of meat	Fennel, chilli and paprika
Made for raw sausage	Made in Germany

Paprika gives the deep red colour and a round sweetness, chilli and pepper bring the heat, and fennel adds the sweet, anise-like note that sets pepperoni apart from other cured sausage. The blend contains dextrose, which at 12 grams per kilo adds around 7 grams of sugar to the meat. That feeds the lactic acid bacteria during fermentation. There is almost no salt in the blend, so curing salt is weighed out separately to your own recipe.

Pro tip!
Check your recipe before adding extra sugar. At 12 grams of seasoning per kilo, around 7 grams of dextrose already goes into the meat, and that is often enough for the starter culture to acidify the sausage. If you add the same amount of sugar on top, the pepperoni can turn more sour than you want.

Features

Classic pepperoni profile: Fennel, paprika, chilli and pepper in a ready blend.
Made for raw sausage: Designed for cured and fermented sausage that is dried.
Dextrose included: 12 grams per kilo adds around 7 grams of sugar to the meat for fermentation.
You control the salt: Only 2.85 grams of salt per 100 grams, so curing salt is weighed out to your own recipe.
Strong colour: Paprika gives the pepperoni its deep red colour in the slice.

How to use

Grind ice cold pork, optionally with beef, and back fat through a fine to medium plate.
Weigh out curing salt and starter culture to your own recipe.
Weigh out 12 grams of seasoning per kilo of meat and mix everything in evenly while the meat is cold.
Stuff the meat firmly into casings without air pockets.
Ferment, then dry the pepperoni to around 30 percent weight loss.
Slice thinly and use on pizza, in salads or as a snack.

Dosage guide

Per kilo of meat	12 grams
2 kilos of meat	24 grams
5 kilos of meat	60 grams
10 kilos of meat	120 grams
100 grams covers	8.3 kilos of meat
500 grams covers	41.6 kilos of meat
1 kilo covers	83 kilos of meat
Add salt separately	Yes. The seasoning adds only 0.03 percent salt to the meat

Specifications

Product	Pepperoni seasoning, spice blend
Sizes	100 grams, 500 grams and 1 kilo
Recommended dosage	12.0 grams per kilo of meat
Use	Raw sausage: pepperoni and other cured sausage
Ingredients	Spices (chilli, fennel, paprika, pepper), dextrose (from maize), hydrolysed vegetable protein (from rapeseed/maize), salt
Nutrition per 100 grams	Energy 1515 kJ / 361 kcal, fat 6.8 g, of which saturates 1.08 g, carbohydrate 60.8 g, of which sugars 59.8 g, fibre 10.2 g, protein 8.8 g, salt 2.85 g
Texture	Powder with coarse pieces, red colour
Storage	Dry and protected from light, between 5 and 25°C
Made in	Germany

FAQ Frequently asked questions

How much pepperoni seasoning per kilo of meat?

12 grams per kilo. For 5 kilos of meat you need 60 grams, and 100 grams of seasoning covers around 8 kilos of sausage.

Do I need to add salt?

Yes. The seasoning contains only 2.85 grams of salt per 100 grams, which adds 0.03 percent salt to the meat. Raw sausage uses curing salt, which both makes the curing safe and gives the red colour.

Do I need extra sugar for fermentation?

Often not. At the recommended dosage the blend adds around 7 grams of dextrose per kilo of meat, which feeds the starter culture. Check your recipe before adding more.

What gives pepperoni its typical flavour?

Above all, fennel. Its sweet, anise-like note together with paprika and chilli is what sets pepperoni apart from a regular cured sausage with pepper and garlic.