Homemade Pepperoni
If you love pepperoni as much as we do, try this homemade pepperoni recipe, smoked then dry-aged for incredible flavor and texture. This recipe is perfect for pizza toppings, charcuterie boards, and more. We dry age in the Reserve 100 Dry Ager for steakhouse-quality results.
WHAT IS PEPPERONI?
Pepperoni is a type of cured sausage typically made from a mixture of ground pork and beef. Made with signature spices including garlic, crushed red pepper, black pepper, and paprika. Pepperoni is the spicier cousin of salami. The sausage is typically made with sodium nitrite to cure the meat and maintain its signature vibrant red color. It's then aged to reduce moisture and concentrate the flavors before use.
Fermented & Dry Aged Pepperoni
To set our pepperoni recipe apart, we took it to the next level by adding a fermentation cycle and dry aging cycle. The culture added for fermentation adds a tangy, sweet flavor and lowers the PH level, making our final product a little more acidic to increase shelf stability. To speed up the process, we're also using a quick culture which allows us to build flavors in a couple of hours rather than days.
Dry-aging pepperoni will create an elevated charcuterie aspect to our final product. The dry aging process pulls moisture out of the sausage and concentrates flavors. Left will be a slightly spicy, sweet, and tangy pepperoni that will make any charcuterie board stand out. This sausage is aged at 55 degrees Fahrenheit and 75-85% relative humidity. The final product will be more dense and richer in color and flavor.
Homemade Pepperoni
PS Seasoning
2 hours
8-10 hours
Italian
Pork
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.