Description
This homemade pepperoni recipe combines ground pork and beef with a blend of traditional spices and curing salt to create a flavorful spicy sausage perfect for pizza toppings or as an appetizer. You can either dry-cure the sausage for authentic flavor and texture or bake it immediately for quick consumption.
Ingredients
Scale
Meat
- 2 1/2 lbs ground pork
- 1 lb ground beef
Spices and Seasonings
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 tablespoon paprika
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon mustard seed
- 1/2 teaspoon ground anise or fennel seed
- 1/2 teaspoon curing salt (Prague Powder #1)
Others
- 1/2 cup cold water
- Sausage casings (collagen or natural, optional for links)
Instructions
- Combine Meat: In a large mixing bowl, combine the ground pork and ground beef thoroughly.
- Mix Spices: In a separate small bowl, mix together kosher salt, black pepper, paprika, crushed red pepper flakes, sugar, garlic powder, mustard seed, fennel seed, and curing salt.
- Add Spices and Water to Meat: Add the spice mix and cold water to the meat mixture. Mix thoroughly until the mixture is well combined and sticky.
- Form Sausage: If using casings, stuff the seasoned meat mixture into sausage casings and tie them into 12-inch links. Alternatively, form the mixture into patties or logs as desired.
- Refrigerate: Refrigerate the formed pepperoni for 24 hours to allow the flavors to develop fully.
- Dry Cure Method: To dry-cure, hang the sausage links in a cool, well-ventilated area at 50–60°F with 70% humidity for 4 to 6 weeks until they become firm and dry.
- Cook and Eat Immediately Method: For immediate consumption without curing, bake the pepperoni at 200°F for 2 to 3 hours or until the internal temperature reaches 160°F. Allow to cool before storing in the refrigerator.
Notes
- Use curing salt only if planning to dry-cure the pepperoni to ensure safety and proper preservation.
- For pizza topping, slice the pepperoni thinly and cook before serving to enhance flavor and texture.
- Store cooked or dry-cured pepperoni in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
