How is pepperoni fermented

The fermentation turns the carbs in the meat into alcohols or acids. When making beef pepperoni, fermentation also helps with keeping bacterial growth at bay. The step after this — the final one — is drying the pepperoni. It is only safe to cure pork for pepperoni when you are strictly following all the safety standards. Check out the stipulation from the American Meat Science Association before starting out.

The use of pepperoni goes back as far as the time of ancient Rome. They were most noted for regulating the production of pork, because of the fact that the meat could not be refrigerated. Sometimes sugar is added to enhance the flavor and as a fermentation agent. While the meat itself is low in acid, sugar increases the acidity needed for further fermentation. The next step is curing to remove excess water and slow down bacteria growth in the mixture. Different curing agents can be used for pepperoni, usually sodium nitrate or salt.

Nitrate is necessary to give the meat a red or pink color — without it, the meat looks greyish. After some time passes, the mixture is put into casings from pig or cow intestines.

These are meant to maintain the shape of the sausage. Afterward, the sausages are put back in the refrigerator for about a day. For the fermentation process to happen, the meat must be injected with lactic acid bacteria, commonly found in yogurts and cheese. Often, pepperoni is additionally smoked after fermentation to achieve a smoky flavor. This is done in a smoke chamber for 10 hours to three weeks, depending on the amount of meat and the desired level of smokiness. The casing is usually artificial, like cellulose or collagen.

The main reason behind this is that pepperoni demand is very high so its production must be fast, and with a high yield. Cellulose and collagen casings are cheaper and easier to work with, while still providing the meat protection.

After the pepperoni has been fed into the casings and shaped twisted at each end to separate them , a long line of pepperonis is obtained. Some pepperoni versions are also smoked, both to increase flavor but also to better preserve the meat. After several months in a low temperature room very well controlled , moisture should evaporate and the meat should be cured. Or, better yet keep it in the fridge. It takes about 6 weeks for salami and thus pepperoni to go bad if kept at low temperatures. It lasts longer if kept in the fridge.

Make sure to freeze it in small portions so you only take out as much as you need, as opposed to thawing the whole roll and then freezing it again. In the freezer pepperoni can last up to 6 months, just make sure to keep it in an airtight container or very well wrapped in plastic. The meat sticks together due to the pressure of the casing and due to fermentation. During the fermentation process benign starter cultures are added to fight off any possibly dangerous bacteria on or in the meat.

The end result is a funky smell and tang, much like aged cheese. Most folks love that so in time fermentation became a flavor preference, as well as a way to keep the meat safe.