Pepperoni

Logan Dickey

Making Pepperoni

Lactic-acid bacteria


Ground beef and pork, salt, dextrose, garlic, salt

Grind meat and pack into casing and allow to hang for 24 hr.


Pepperoni can take 1-4 days


Heat affects the development of fermentation


The bacteria increases the acidity of the meat.


5.8 to 4.6