HFU HF Underground
General Category => Bacon, BBQ, Beef, And More => Topic started by: ChrisSmolinski on July 07, 2020, 1356 UTC
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Dinner the other night: Pizza without the crust. Mozzarella, Cheddar, Munster, and Colby Jack cheese, pepperoni, mushrooms, and a little pizza sauce. I shred my own block cheese since pre-shredded often has added corn starch to reduce sticking. 325F convection for about 40 min.
(https://i.imgur.com/5WPkTAY.png)
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Looks great. Damn, I love pepperoni!
FPE
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Looks great. Damn, I love pepperoni!
FPE
Bridgeford pepperoni, one of my favorite!
That reminds me, Walmart (maybe other stores) sell a "Mama Mary's" pepperoni which is exactly the same as Bridgeford. Tastes the same, even made at the same plant per the USDA plant number. But it comes in a 6 ounce package for the same price as the 5 ounce package of Bridgeford.
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Thx for the heads up!
FPE
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I made my own pepperoni a number of years ago.. It came out tasting great, but it didn't have the "right" texture. I'll have to see if I can find the recipe.
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https://www.mortonsalt.com/article/meat-curing-pepperoni/
Tenderquick is sort of an "instant" cure: finely powdered salt, sodium nitrite, and seasonings. It can be a bit hard to find, but is available online if need be. I've made bacon, corned beef, pepperoni, and other cured meats with it, with pretty good success
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https://www.mortonsalt.com/article/meat-curing-pepperoni/
Tenderquick is sort of an "instant" cure: finely powdered salt, sodium nitrite, and seasonings. It can be a bit hard to find, but is available online if need be. I've made bacon, corned beef, pepperoni, and other cured meats with it, with pretty good success
How does this differ from Prague Powder #1 ?
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It's much, much less concentrated with regards to sodium nitrite. From Wikipedia:
"Morton's Tenderquick is the brand name of another formulation of sodium nitrite, with salt and sugars added. It is not the same concentration as either "Prague powder #1 or #2". Since certainty about the amount of nitrite present in a recipe is essential for safety, one cannot take a recipe designed for Prague powder and simply substitute like amounts of such products as Morton's Tenderquick. To do so would invite the risk of botulism poisoning. Similarly, one cannot just substitute Prague powder #1 in place of Morton's Tenderquick. For any such substitutions, one must calculate the exact amount of nitrite required and make the proper adjustments."
The website has more info. I view it as more of a seasoning, to give the flavor and color of curing to fresh meat. It's very finely powdered, so it soaks in quickly. You can "cure" a pork chop in just a few hours. It took me some experimentation to learn how to use it without oversalting the meat. It's not meant to be relied upon to prevent botulism.
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Interesting stuff. Looks like something I could use the next time I make low carb Lebanon Bologna.