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UMAi dry bag pepperoni

 
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Gray Goat
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Joined: 25 Nov 2009
Posts: 699
Location: Crystal Lake, IL

PostPosted: Wed Dec 03 14 11:04 am    Post subject: UMAi dry bag pepperoni Reply with quote



I used the UMAi website recipe which I believe is Marianski's. The sausage was fermented for three days and then into the fridge for two weeks. Total weight loss was 38% but they are still a bit soft in the middle for my taste.

I vac sealed the pepperoni and put them in the fridge and will try them in a few weeks to see if they have firmed up
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