Homemade Pepperoni
A homemade pepperoni recipe, prepared with a blend of pork and beef, requires a minimum six-week curing period.
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Instructions
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Grind 7 pounds cubed pork butt and 3 pounds cubed lean beef separately using a coarse disk.
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Combine ground meats with 5 tablespoons salt, 1 tablespoon sugar, 2 tablespoons cayenne pepper, 3 tablespoons sweet paprika, 1 tablespoon crushed anise seed, 1 teaspoon finely minced garlic, 1 cup dry red wine, 1/2 teaspoon ascorbic acid, and 1 teaspoon saltpeter in a large bowl.
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Spread the mixture onto a large pan, cover loosely, and refrigerate for 24 hours to cure.
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Rinse approximately 4 feet of casing, soak in cool water for 30 minutes, then flush with cold water through a faucet to clean and check for breaks, snipping any found.
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Soak the prepared casing in water with 1 tablespoon white vinegar until ready to use, then rinse and drain thoroughly.
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Stuff the sausage mixture into the casings, twisting them into 10-inch links.
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Tie two knots between every other link with cotton twine, creating pairs, then cut between the double knots.
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Attach a string to the center of each pair, then hang the pepperoni to dry at 50-55 F and 75-80 percent humidity for six to eight weeks.
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After drying, store wrapped pepperoni in the refrigerator for several months.