Pepperoni
Discover the art of homemade charcuterie with this irresistible pepperoni recipe, a savory blend of ground pork and beef seasoned to perfection with an array of bold spices like paprika, cayenne, garlic, and fennel. Infused with smoky and spicy notes, and enhanced by curing salt for that signature tangy flavor, this pepperoni can be stuffed into hog casings for authentic sausage-style links or shaped into logs for a fuss-free approach. The recipe requires a slow curing process and oven baking to ensure the perfect texture and deep flavor. Ideal for pizza toppings, party platters, or snacking straight out of the fridge, this pepperoni is a satisfying DIY project for meat lovers and charcuterie enthusiasts alike. Try this homemade pepperoni recipe for a truly artisanal touch to your culinary creations!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 250 grams Ground beef
- 1.5 tablespoons Paprika
- 1 teaspoon Ground cayenne pepper
- 1 teaspoon Ground black pepper
- 1 teaspoon Fennel seeds
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Crushed red pepper flakes
- 1.5 teaspoons Salt
- 0.5 teaspoon Sugar
- 2 teaspoons Curing salt (Prague Powder #1)
- 60 milliliters Cold water
- 1 package Hog casings (optional, for stuffing)
Instructions
In a large mixing bowl, combine the ground pork and ground beef until well blended.
Add the paprika, cayenne pepper, black pepper, fennel seeds, garlic powder, smoked paprika, red pepper flakes, salt, sugar, and curing salt to the meat mixture.
Use your hands or a stand mixer to thoroughly combine the spices with the meat.
Slowly pour in the cold water, mixing continuously until the mixture becomes sticky and well incorporated.
If using hog casings, prepare them by soaking them in warm water for at least 30 minutes and rinsing both the inside and outside thoroughly.
Stuff the sausage mixture into the prepared casings (if using), twisting them into 4–6 inch links. Alternatively, form the mixture into logs if not using casings.
Place the sausages or logs on a wire rack set over a baking sheet. Refrigerate uncovered for 24–48 hours to allow the flavors to develop and the sausage to dry out slightly.
Preheat your oven to 135°C (275°F).
Bake the sausages or logs in the oven for 1.5–2 hours, or until the internal temperature reaches 71°C (160°F).
Remove from the oven and allow to cool completely. Slice thinly when ready to serve and store in the refrigerator for up to a week, or freeze for long-term storage.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 16752 mg | 728% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.5 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1252 mg | 27% | |
*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.
