Pepperoni Recipe
Italian-American · Cured Meat · 30 min total
Homemade pepperoni is a cured sausage that's perfect for pizza, sandwiches, or snacking. This recipe uses a blend of ground pork and beef with traditional spices for authentic flavor.
30
min prep
min prep
16
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 lb ground pork (80/20)
- 1 lb ground beef (80/20)
- 2 tbsp paprika
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp fennel seeds, crushed
- 1 tsp black pepper
- 1 tsp sugar
- 2 tsp salt
- 1 tsp pink curing salt (Prague powder #1)
- 1/4 cup ice water
- 2 tbsp red wine (optional)
Instructions
- In a large bowl, combine all spices, sugar, salt, and curing salt. Add ice water and red wine (if using) and mix into a paste.
- Add ground pork and beef to the spice mixture. Mix thoroughly with your hands until well combined and sticky, about 2 minutes.
- Divide the mixture into 4 equal portions. Roll each portion into a log about 2 inches in diameter, wrapping tightly in plastic wrap. Twist ends to seal.
- Refrigerate the logs for 24 hours to allow flavors to meld and curing to begin.
- After 24 hours, remove from plastic wrap and place on a wire rack set over a baking sheet. Refrigerate uncovered for 24-48 hours to dry the surface.
- Slice thinly and cook on pizza or in a skillet before eating. Alternatively, smoke at 200°F for 2 hours for a firmer texture.
Tips
- Use a meat grinder or ask your butcher to grind the meat for best texture.
- Store uncooked pepperoni logs in the refrigerator for up to 1 week or freeze for up to 3 months.
- For a spicier pepperoni, increase cayenne to 2 teaspoons.
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