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)
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.
Notes
- Pink curing salt is necessary for safe curing practices.
- If skipping curing, fully cook the mixture before using.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Condiment / Snack
- Method: Curing or Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 oz
- Calories: 130
- Sugar: 1g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg
