Oh we're on a tear here. That's what happens when you buy forty pounds of meat. You have to use it up quick. Unless you're feeding an army, or get you kicks from binging and purging, forty pounds of meat is a lot to eat before it goes bad. Well much like our ancestors did, we are curing it all so it can feed us for a while. The next endeavor was an all beef peperone. Most people are only familiar with the crap peperone that they find on their local Dominoes Pizza. Peperone can be just as delectable as it's more famous counterpart, salami.
Again, this is the same process as the Spanish chorizo. We made our mixture using beef chuck and the final product had a wonderful accent of fennel and a touch of spice. Interestingly enough, when we sauteed a bit of the mixture to test for seasoning it tasted very similar to a savory Italian sausage rather than all the peperone that I've had over the years, which I suppose bodes well. The only difference between this and the chorizo is that the first night of drying the peperone should be in a slightly warmer and wetter environment than the one you'll use to dry it. This to to help facilitate the culturing of the bactoferm. In a pinch, we used our oven (turned off) accompanied by a container of hot water. The peperone should be ready in 12-18 days.
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