Misty Gully Pepperoni Seasoning 270g

Ingredients: Salt, paprika, pepper, cayenne pepper, spices, sugar.

Directions for use: This is a traditional Italian style dried Pepperoni sausage. Use 3.5kg pork shoulder, 1.5kg beef. Mince near frozen meat through a 6mm plate. Mix 5kg ground pork and beef with Pepperoni Seasoning, 5g ofBactoferm F1 and 15g of Misty Gully Cure #2. Fill size medium-large fibrous casings. Hang for 24 hours at 25-30c and 80-90% humidity. Store sausage at 12-14c and 80% humidity for 3-6 weeks until 30-35% weight loss has been achieved.

Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.

Great care and responsibility needs to be taken when making any fermented sausage. Results can vary significantly due to a number of factors including ingredients, method, cleanliness, meat source and drying conditions. As such, Smoked and Cured Pty Ltd (Producer) and Firebrand Australia Pty Ltd (Retailer) will not be held responsible for the outcome.