Homemade Pepperoni
If you love pepperoni as much as we do, you'll never go back to store bought pepperoni ever again! Try this homemade pepperoni recipe which is smoked then dry-aged for incredible flavor and texture. The perfect addition to pizzas, charcuterie boards and more.
Homemade Pepperoni
Rated 4.7 stars by 7 users
Category
Pork
Prep Time
2 hours
Cook Time
8-10 hours
Author:
PS Seasoning
If you love pepperoni as much as we do, you'll never go back to store bought pepperoni ever again! Try this homemade pepperoni recipe which is smoked then dry-aged.
Ingredients
- 15 LB – Pork Trim
- 10 LB – Beef Chuck
- 2.3 grams – Culture (Bactoferm fast fermenting culture)
-
3 C – Distilled Water
-
1 pkg - #798 Pepperoni Stick Seasoning
Maple cure – included with Pepperoni stick purchase
-
32-35mm Natural Hog Casings
Directions
- Freeze or chill grinder parts for ease of grinding.
- Cut the meat into grinder sized pieces and place in the freezer for 30-45 minutes to chill. This will help avoid smearing.
- Soak the casings according to the instructions listed on the package.
- Set grinder up with 3/8” plate.
- Grind both the pork and beef together.
- Change out the plate on the grinder for a 3/16” and grind the meat block again.
- Mix the culture in with the water and add it to the meatblock along with the maple cure and pepperoni stick seasoning.
- Mix well by hand until the seasoning is well incorporated and protein extraction begins.
- Add the meat block to the sausage stuffer and then thread the casings onto the horn.
- Case all the meat.
- Then link the sausage in about 8” links.
- Hang the sausage in a preheated smokehouse of 85 degrees with a water pan.
Allow to ferment for 4 to 6 hours, then follow this smoke schedule.
20 minutes at 120 degrees
20 minutes at 130 degrees
1 Hour at 135 degrees
Remove smoke and cook until the internal temperature of the sausage reaches 130
- Place the sausage in a quick ice bath to cool and shock the casings.
- Hang the sausage at room temperature to dry off the casings for 1 hours
- Set the dry ager to charcuterie setting and hang the sausages inside.
- Set the temperature to 8 degrees Celcius and a relative humidity of 75%
- Dry for 7-21 days based on color and firmness of the sausage. Rotate every few days if needed.
- Remove the sausage from the cabinet and vacpack to store.
- Enjoy!
3 comments
You might try a mix of either veal and chuck or turkey and chuck. Either one should work. We’ve used beef and venison and it was delicious!
I am kosher. Cannot use pork. Can it be all beef. Where to get casing also needs to be kosher.
I am kosher. Cannot use pork. Can it be all beef. Where to get casing also needs to be kosher.