Pepperoni and Salami

I mixed the salami up tonight...

Boilermaker,

Wow!  You've got some serious equipment.  

I'll bet you make some awesome sausages and smoked meats.  Can't wait to see more pics.  Thanks for sharing.

Stuffed everything tonight so I'm ready to put the Bologna and Salami in the Smoker Sunday Morning...

TasunkaWitko wrote: sounds like a plan - and looky what i found:   Morton's Recipe for Pepperoni   From http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=46    Prep Time: 20 Minutes (Refrigerate Overnight) Servings: 1 pound   --------------------------------------------------------------------------------    Ingredients:   1 pound lean ground beef 1-1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) 1 teaspoon liquid smoke 3/4 teaspoon freshly ground black pepper 1/2 teaspoon mustard seed 1/2 teaspoon fennel seed, slightly crushed 1/4 teaspoon crushed red pepper 1/4 teaspoon anise seed 1/4 teaspoon garlic powder     --------------------------------------------------------------------------------    Directions   Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan.   Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use. If Morton Meat Curing products are not available at your local grocery store, the products can be ordered throught the Morton Salt online store.   ron's notes: with this recipe, i notice on one hand that we're not dealing with the fermenting, cases, temperature control stuff, but on the other hand the flavours invovled look just right, and i am thinking (subject to actually trying and tasting the results) that this might make a good method for someone who is just starting out in charcuterie or someone who might not have access to all the specialized ingredients.

I can't remember where I read it on the internet and can't find it anymore, but I remember this set-up:

An old frost free freezer (no frozen shelves in the way and it has a small fan)
A line voltage thermostat
A piezoelectric humidifier (produces cool humidity)
A line voltage humidistat
A hard wired or wireless temp and humidity meter
A small computer muffin fan

Use the line voltage thermostat to allow line voltage to the freezer dependent on the temperature inside the freezer.
Use the line voltage humidistat to allow line voltage to the piezoelectric humidifier dependent on the humidity measured in the freezer.
Disable the defrost cycle on the freezer by undoing a few wires, or not. See unit schematic.
Use the temp/humidity sensor to monitor conditions inside the freezer without opening the door.
Install the muffin fan inside. Run the fan through a switch to plug into a wall outlet.

All of these modifications can be disabled and removed and your freezer, plus a few holes, will operate just like when you got it. With the line voltage thermostat your freezer can now be used as the freezer it is or as a refrigerator! You can now use this old freezer to make real lactic fermented salami, pepperoni, etc., and you can use it to dry age beef and venison. By removing shelves inside you can hang large parts of animals for aging.