Pepperoni Flavored Spice Mix 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.