Quote:
Originally Posted by blankall
If you mince and leave it out, you're substantially increasing the risk of spoiling.
You should be able to dry the meat out after it's been sausaged just by hanging it. It'll dry through the casing.
Most commercial peperoni probably isn't dry, because:
a. it takes time/effort to dry
b. dried meat weighs less and peperoni is sold by weight. They want to sell you water.
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Maybe I made a mistake, but I definitely recall something about dry aging meats going into sausage for them to be drier. The drier the meat, the less time you'd have to continue letting it dry after it's in the casing. I also read that you basically have to slow dry the sausage in a humid environment so that the casing doesn't dry out too fast, screwing up the whole thing.
But I don't recall where I saw that, so just assume I misread for now. Otherwise someone's going to mess up and get sick.