Homemadespicypepperoni Recipes

HOMEMADE PEPPERONI

Steps:

• Place meat in a mixing bowl.
• Add pepperoni seasoning and mix.
• Dissolve cure in¾ cup water. Add liquid smoke and red pepper flakes to water as well, if using.
• Add cure mixture to meat.
• Mix by hand, adding more water 1 teaspoon at a time, until the mixture is sticky enough to stick to inverted hand.
• Place the mixture into a sausage stuffer (like this one or this one) and stuff into casings following the sausage stuffer's instructions. Or, follow the instructions above or here for making sausage without special equipment. You'll want to make your cylindrical meat shapes about 1 and ½ inch in diameter and about 12 inches long.
• Refrigerate the sausages (whether in casings or in plastic wrap+foil) in a single layer for 24 hours to allow the cure to properly penetrate and for the shape of the sausage to set.
• Preheat oven to 325°F.
• Carefully remove foil and plastic wrap from tubes of meat if you used them instead of casings. Carefully lay the cylinders of meat, or your casings stuffed with meat, on an oven-safe rack placed over a baking sheet.
• Put into the oven and bake until meat reached an internal temperature of 160°F on an instant read thermometer (like this), 45-60 minutes.
• Take out of oven and let cool.
• Slice and enjoy.

HOMEMADE SPICY PEPPERONI

Steps:

• Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
• Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
• Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

PEPPERONI

Steps:

• Combine all ingredients, mixing until thoroughly blended.
• Divide in half into slender rolls about 1 1/3 inch in diameter.
• Wrap in plastic or foil.
• Refrigerate overnight.
• Unwrap and bake on broiler pan at 200 F for 4 hours.
• Store wrapped in the refrigerator.

HOMEMADE PEPPERONI

Steps:

• grind the peppercorns (if using), fennel seeds and the dried red pepper together in a mortar and pestle or a spice grinder.
• mix all the dry spices together in a bowl and set aside.
• break up the ground beef in a mixing bowl.
• sprinkle the dry spices over the meat and mix well.
• once mixed add the smoke flavor and the honey and mix well.
• cover tightly and refrigerate for 48-72 hours.
• to cook:.
• pre-heat oven to 200˚.
• cover a baking sheet with foil and place a baking rack over it.
• form the meat into two long sausages, mine were about 12 inches each.
• roll them firmly on a clean surface until they are well compacted.
• gently transfer to the prepared baking sheet.
• bake for 8 hours.
• try to roll them over every two hours, they will be firm and this will help them maintain their shape and evenly cook.
• remove after 8 hours and wipe them off.
• let them cool and wipe again.
• wrap and store in the fridge until chilled.
• slice and use as desired.
• *add more if you prefer a spicier mix or feel free to remove if you can't stand the flavor-I made mine as this recipe reads and they were perfect for little boys, flavorful but not flaming hot.
• **if you want you CAN use Morton's Tender Quick curing salt which will make it pink, mine were made purposely without pink salt which is why they are brown, if you are trying to avoid preservatives yours should be made without pink salt as well.