Doing 5lbs of dry cured pepperoni. Sorry cant post the recipe with out the owners approval. I did however add a few of my own ingredients.
From bottom left.
Red wine
Mustard seeds
salt
dextrose
cure #2
fennel seed
hot paprika
cayenne/garlic powder mixed
anise seed
Bottom right is 1/4 tsp T-SPX mixed with 4 T cold distilled water and a pinch of dextrose. Set aside and add last.
![](http://i868.photobucket.com/albums/ab242/nepas1/2015%20dry%20cure/dcpep0.jpg)
Mix all the dry together. I ran the mix thought the spice mill pulse 3 times.
![](http://i868.photobucket.com/albums/ab242/nepas1/2015%20dry%20cure/dcpep1.jpg)
All mixed by hand. Next time to stuff.
![](http://i868.photobucket.com/albums/ab242/nepas1/2015%20dry%20cure/dcpep2.jpg)
Into 32mm UMAi bags.
![](http://i868.photobucket.com/albums/ab242/nepas1/2015%20dry%20cure/dcpep3.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/2015%20dry%20cure/dcpep4.jpg)
Now some hang time.
![](http://i868.photobucket.com/albums/ab242/nepas1/2015%20dry%20cure/dcpep5.jpg)
Will be checking these daily and taking pics.