Homemade Spicy Pepperoni
Transform your kitchen into a charcuterie wonderland with this irresistible Homemade Spicy Pepperoni recipe! Bursting with bold flavors, this savory treat combines ground pork and beef with a medley of spices like smoked paprika, cayenne, fennel seeds, and crushed red pepper flakes for the perfect kick of heat. Whether you opt for authentic natural hog casings or shape it into easy-to-make logs, the curing and slow-baking process ensures a perfectly seasoned, protein-packed delicacy with just the right amount of smoky heat. Ideal for topping pizzas, layering in sandwiches, or serving on a cheese board, this DIY pepperoni is a standout addition to any culinary repertoire. Prep ahead, let the flavors meld, and savor the artisan-quality results in every spicy, flavorful bite!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 500 grams Ground beef
- 20 grams Kosher salt
- 2.5 grams Curing salt (Prague Powder #1)
- 1 tablespoon Smoked paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Fennel seeds, lightly crushed
- 1 teaspoon Garlic powder
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Sugar
- 120 milliliters Ice water
- 2 meters Natural hog casings (optional)
Instructions
In a large mixing bowl, combine the ground pork and ground beef. Mix gently to evenly distribute.
In a small bowl, mix the kosher salt, curing salt, smoked paprika, cayenne pepper, black pepper, fennel seeds, garlic powder, crushed red pepper flakes, and sugar.
Sprinkle the spice mixture evenly over the meat. Add the ice water and mix thoroughly using your hands or a stand mixer with a paddle attachment. Ensure the mixture becomes slightly sticky as this indicates proper binding.
If using, rinse the hog casings thoroughly in cold water and soak them for at least 30 minutes. Flush the inside of the casings by running cold water through them.
Load the sausage mixture into a sausage stuffer and carefully fill the hog casings, leaving a little slack to avoid bursting. Twist into links, if desired, or leave as one continuous sausage.
If not using casings, form the mixture into logs and wrap tightly in plastic wrap, twisting the ends to compress the meat.
Refrigerate the sausages or logs for 24-48 hours to allow the flavors to develop.
To cook, preheat your oven to 150°C (300°F). Place the pepperoni on a baking rack set over a foil-lined tray to catch drips. Bake for 2 hours or until the internal temperature reaches 71°C (160°F).
Allow the cooked pepperoni to cool completely. Slice thinly and use immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.2 g | 267% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 10956 mg | 476% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.9 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 185 mg | 14% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2506 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
