Have A Favorite Salami Or Pepperoni Recipe?

[Good Cheer]

What's your favorite salami or pepperoni recipe?

[gwpercle]

I've been watching this thread ... kinda expected to see a few Sausage makers posting recipes . I have never done Sausage making of any kind because there are so many local stores and meat markets that make smoked sausage better than I ever could...
I eat a good bit of Peperoni and hard salami ... in fact ... that was Lunch yesterday
a sleeve of Town House Crackers , hard salami and peperoni slices ... got me to thinking ...
Just how do you make the stuff ! Does Anyone out there make it ?
Gary

[MaryB]

Both are hard sausages that require aging in a temp and humidity controlled environment so difficult for the home sausage maker

[BamaNapper]

Agreed, the long process of these sausages stops most people. But I do enjoy making my own bratwurst and a number of other sausages, as well as bacon. In fact, our freezer has a stack of ground pork shoulder, and the cupboard has jars of DIY spice mix to turn it into breakfast sausages, Italian, or bratwurst as needed.

But you have me curious. It could be worth trying a small batch of a hard sausage, smoking it up, then drying it. It wouldn't be cured, but the taste should be there even if the texture wasn't.

I'm subscribed to the thread as well, hoping someone will chime in.

[gwpercle]

So peperoni and hard salami are aged and cured ... They do have a much different texture than the regular smoked sausage made around here in Louisiana .
I did a search on the word Salami ... Holey - Moley ... there is a lot out there on it ...
I read about the history but haven't got to the How To yet ... that will have to wait for tomorrow .
This may be something the home cook doesn't want to get into .
Gary

[MaryB]

I have seen people simulate the drying chamber using a mini fridge, external temp controller(set fridge to max cold and let the controller do the work) and a pan of saturated silica gel in the bottom to maintain proper humidity. I have made pepperoni sticks that get smoked so they dry out a bit... those are okay, texture is softer than real pepperoni though!

[redneck1]

Go to YouTube and search 2 guys and a cooler.
They do a whole bunch of charcuterie how to vids , there are quite a few wraps / membranes designed just for using your home fridge .