If you’ve ever wanted to elevate your homemade pizza night or simply wow your friends with something irresistibly savory, then you’re in for a treat: this is the ultimate Pepperoni recipe. Richly spiced, satisfyingly chewy, and packed with complex flavors, making your own Pepperoni from scratch is not just rewarding—it’s a culinary adventure! Whether you prefer it cured and dry like the classic, or as a zesty, cooked version for topping anything from pizza to pasta, this approachable recipe puts real, mouthwatering Pepperoni within reach of any kitchen.

Ingredients You’ll Need

What’s magical about Pepperoni is how each ingredient plays a unique role, building layers of taste, color, and aroma. A handful of quality pantry staples come together to create something truly spectacular—and totally tailor-made to your personal spice preferences!

Ground Pork (1 lb): Brings juicy richness and traditional flavor that’s essential in any classic Pepperoni mix.
Ground Beef (1 lb): Lends a pleasing bite and deeper flavor notes, keeping your Pepperoni from being overly fatty.
Paprika (1 tablespoon): Responsible for that iconic red color and a gentle smokiness.
Cayenne Pepper (1 teaspoon): Delivers an exciting heat that’s never overwhelming—tastebud tingling in the best way.
Crushed Red Pepper Flakes (1 tablespoon): Adds bright bursts of spice throughout each slice.
Garlic Powder (1 teaspoon): Gives the Pepperoni its signature deep, savory backbone.
Ground Black Pepper (1 teaspoon): Elevates the spice blend with subtle warmth and complexity.
Mustard Seed (1 teaspoon, optional): Offers a mild tang and lovely crunch—try it if you like layers of flavor.
Fennel Seed (1 teaspoon, optional): Sneaks in a lightly sweet, anise-like note that rounds everything out.
Sugar (1 tablespoon): Just a touch balances out all those bold spices and draws out natural meat flavors.
Kosher Salt (1 1/2 teaspoons): Essential for bringing all the flavors together and enhancing the meat.
Pink Curing Salt (1/2 teaspoon): Keeps your homemade Pepperoni safe to eat and preserves that beautiful color—absolutely necessary for the traditional style.
Cold Water (1/4 cup): Helps the seasonings blend in seamlessly and keeps the mixture juicy.
Natural Hog Casings (optional): If you’re feeling adventurous, these are for that classic Pepperoni sausage link experience!

How to Make Pepperoni

Step 1: Combine the Meats

Start by placing your ground pork and ground beef in a large bowl. Use your hands to mix them until nicely blended—don’t be shy! This is the foundation for Pepperoni, so you want everything well combined but not overworked.

Step 2: Prepare the Spice Mix

In a separate small bowl, whisk together the paprika, cayenne, red pepper flakes, garlic powder, black pepper, mustard seed, fennel seed, sugar, kosher salt, and curing salt. The aroma at this stage is already promising—once these spices hit the meat, you’ll see the signature Pepperoni color bloom!

Step 3: Mix Seasonings and Add Water

Sprinkle the spice mixture evenly over the meat. Now, roll up your sleeves: knead everything together until the blend looks uniform. Slowly add the cold water, a little at a time, and work it in with your hands until the mixture is sticky and cohesive—this texture is key for the perfect Pepperoni bite.

Step 4: Stuff or Shape the Pepperoni

For authentic Pepperoni links, use a sausage stuffer to fill natural hog casings, twisting off every 6 inches to create links. Don’t forget to prick any air bubbles with a sterilized pin. If you prefer easy mode, just shape the seasoned meat into compact logs, wrap tightly in plastic wrap, and prepare for curing or chilling.

Step 5: Cure or Rest the Pepperoni

To cure, hang the sausages (or place the logs, unwrapped, on a rack) in a cool, humid spot—around 55°F with 70 percent humidity works best. Let the Pepperoni dry for 4 to 7 days, or until firm to the touch. For the quick shortcut, refrigerate the wrapped logs for 2 to 3 days, letting the flavors meld. Either way, the transformation is amazing: rich color, deep aroma, and that telltale Pepperoni zing.

Step 6: Cook or Slice

If you’re using the non-cured shortcut, slice the Pepperoni thin and cook it thoroughly before eating—great as a pizza topper or fun addition to scrambled eggs! Cured Pepperoni can be sliced and enjoyed as is or crisped up on your favorite pie. Either way, enjoy each bite!

How to Serve Pepperoni

Garnishes

A scatter of fresh parsley or basil adds a pretty contrast to the deep red hues of Pepperoni. For a punchy finish, try dusting your platter with a hint of freshly cracked black pepper or a drizzle of extra-virgin olive oil—an instant flavor boost!

Side Dishes

Pepperoni is a superstar alongside all sorts of sides. Think crispy garlic bread, a zippy arugula salad, roasted vegetables, or even a tangy antipasto platter to round out your spread. Its boldness really shines with foods that balance or highlight its spice and savoriness.

Creative Ways to Present

Go beyond the classic: serve thin slices rolled up with cheese and olives as a party snack, dice into stuffed mushrooms, or head straight for brunch glory and scatter cooked Pepperoni atop avocado toast. Let your imagination run wild—there’s no wrong way to celebrate these spicy, savory rounds!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Pepperoni tightly in plastic wrap or store it in an airtight container in the refrigerator. It’ll stay delicious for up to a week, making it perfect for spontaneous snacks or late-night pizza cravings.

Freezing

Pepperoni freezes wonderfully! Slice or portion it, then seal tightly in freezer-safe bags. Tuck it in the freezer for up to three months and you’ll always have Pepperoni on hand when inspiration—and hunger—strikes.

Reheating

To revive refrigerated or frozen Pepperoni, simply let it come to room temperature or warm slices in a skillet for a few seconds until gently sizzling. This brings back the irresistible aroma and that signature snap every great Pepperoni slice should have.

FAQs

Can I make Pepperoni without hog casings?

Absolutely! Simply shape the seasoned meat mixture into logs and wrap them tightly in plastic wrap. You’ll still get a fantastic Pepperoni experience, just in a sliceable, rustic form without the casings.

What is pink curing salt and is it safe?

Pink curing salt (Prague Powder #1) is a special salt containing sodium nitrite, essential for safe curing and preventing bacterial growth. It’s dyed pink to avoid confusing it with table salt. Just stick to the recommended amount and you’re set for safe, flavorful cured Pepperoni!

How spicy is this Pepperoni?

This recipe delivers a classic, zesty Pepperoni with noticeable but balanced heat from cayenne and red pepper flakes. For less spicy Pepperoni, simply reduce the cayenne, or amp it up if you love a fiery kick!

Can I cook the Pepperoni instead of curing it?

Definitely! If you’d rather skip the curing step, just cook the seasoned ground meat mixture in a skillet, break into crumbles, and use it as a bold pizza or pasta topping. It’s a quick, delicious alternative.

How do I know when my cured Pepperoni is ready?

Your Pepperoni is done curing when it feels firm throughout and has lost about 30 percent of its original weight. Depending on humidity and thickness, this usually takes 4 to 7 days. Slice off an end to check for flavor, color, and texture—trust your senses!

Final Thoughts

There’s nothing quite like slicing into your very own homemade Pepperoni and tasting that burst of spice, smoky richness, and deep umami. Whether you go classic or quick, I know you’ll love the process—and the flavor payoff. Give this recipe a try and make Pepperoni the star of your next meal!

Pepperoni Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 30 minutes to 1 week
Yield: 10–12 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make delicious homemade pepperoni, whether you choose to cure it traditionally or take a quicker route for immediate enjoyment. This spicy and flavorful sausage is perfect for topping pizzas or enjoying as a snack.

Ingredients

Scale

Meat Mixture:

1 lb ground pork
1 lb ground beef

Spice Mixture:

1 tablespoon paprika
1 teaspoon cayenne pepper
1 tablespoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon mustard seed (optional)
1 teaspoon fennel seed (optional)
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon pink curing salt (Prague Powder #1)
1/4 cup cold water
Natural hog casings (optional, for links)

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Instructions

Prepare Meat Mixture: Combine ground pork and beef. Mix well.
Create Spice Blend: Whisk together paprika, cayenne, red pepper flakes, garlic powder, black pepper, mustard seed, fennel seed, sugar, kosher salt, and curing salt. Add to meat mixture. Mix thoroughly.
Add Water: Slowly add cold water to the meat mixture. Knead until sticky and fully combined.
Stuff Casings (Optional): Fill natural casings with the mixture to make links. Dry and cure for 4–7 days.
Shortcut Method: Shape mixture into logs, refrigerate for 2–3 days. Slice thin and cook or use as a topping.