Beef Pepperoni - fermented

You have selected Beef Pepperoni - fermented. Pepperoni is an American variety of salami, mainly used for pizza topping. It is usually around 45 mm in diameter, slightly smoky and of bright red colour.

Choosing the right casing is a key element of Pepperoni production – check our casing recommendation below.

We offer recipes in different qualities, PREMIUM, STANDARD, and ECONOMY. Use the Basic Information part for a quick view on the basics of this recipe, and to compare with one another..

Now, please choose your preferred quality
:


Premium

€ 5.56/kg*
*total recipe cost based on a beef price of € 5.40/kg
download recipe to adjust meat prices
Basic information
no TVP added
Starter Cultures added
2 weeks fermentation
Beef Pepperoni PRE

Standard

€ 5.39/kg*
*total recipe cost based on a beef price of € 5.40/kg
download recipe to adjust meat prices
Basic information
no TVP added
seasoning contains GdL
2-3 days fermentation
Beef Pepperoni STD

Economy

from € 4.76/kg*
*total recipe cost based on a beef price of € 5.40/kg
download recipe to adjust meat prices
Basic information
TVP added
seasoning contains GdL
2-3 days fermentation
Beef Pepperoni ECO

Raw Materials Required:

  • Beef
    • Forequarter - 80 % vl
    • Flank - 70 % vl
    • Fat

We recommend a starting meat temperature of -6 °C

  • TVP
    for ECONOMY Recipe
  • Cold Water
    for ECONOMY Recipe to soak TVP
    for PREMIUM Recipe to mix with Starter Cultures

Machines Required:

  • Meat Mincer
  • Mixer
  • Sausage Filler
  • Sausage Clipper
  • Smoking Chamber
  • Drying Room facilities
  • Fermentation area
    for PREMIUM Recipe only

Click here to view our sundries and machine programme

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Casings and Sundries recommended for Beef Pepperoni - fermented