Pepperoni is made by following a meat-to-fat ratio of round 70 % lean to 30 % fats. This helps in giving pepperoni that good texture of being not too effective nor too coarse. The meat and fats are grinded collectively at a texture of two to three millimeters.
The grounded meat is combined with a melange of seasonings, herbs, spices like salt, sugar, paprika and garlic powder. After mixing it properly it’s mixed with a tradition of lactobacillus micro organism, which produces lactic acid. This acid is a necessary ingredient wanted in curing of this sausage, that is the explanation why pepperoni has a barely tangy style derived from fermentation.
