Homemade Pepperoni Recipe

Introduction

Making your own homemade pepperoni is a rewarding way to enjoy fresh, flavorful sausage right from your kitchen. This recipe guides you through mixing, curing, and baking savory pepperoni that’s perfect for pizza, sandwiches, or snacking.

Ingredients

• 4 lbs. ground pork
• 2 lbs. ground beef
• 4 oz. pepperoni seasoning* (with 0.25 oz. cure included)
• ¾ cup water, plus more as needed
• 1-3 drops liquid smoke (optional)
• 2-3 tsp. crushed red pepper flakes (optional)

Instructions

1. Step 1: Place the ground pork and ground beef into a large mixing bowl.
2. Step 2: Add the pepperoni seasoning to the meat and mix thoroughly.
3. Step 3: Dissolve the cure packet in ¾ cup of water. If using, add liquid smoke and crushed red pepper flakes to this mixture.
4. Step 4: Pour the cure mixture into the seasoned meat.
5. Step 5: Mix by hand, adding additional water one teaspoon at a time, until the mixture becomes sticky enough to adhere to the inside of your inverted hand.
6. Step 6: Use a sausage stuffer to fill casings with the meat mixture, or shape the meat by hand into cylindrical forms about 1½ inches in diameter and 12 inches long if you don’t have specialized equipment.
7. Step 7: Refrigerate the formed sausages in a single layer for 24 hours, wrapped in plastic and foil if not using casings, to allow the cure to penetrate and the shape to set.
8. Step 8: Preheat your oven to 325°F (163°C).
9. Step 9: Remove wrapping from the meat tubes or casings and place them carefully on an oven-safe rack set over a baking sheet.
10. Step 10: Bake in the oven until the internal temperature reaches 160°F (71°C), about 45 to 60 minutes.
11. Step 11: Remove from the oven and let cool to room temperature.
12. Step 12: Slice your homemade pepperoni and enjoy on pizza, sandwiches, or as a snack.

Tips & Variations

• For a smokier flavor, adjust the liquid smoke amount to your liking, but add it sparingly as it can be overpowering.
• If you don’t have ground pork or beef, a combination of other ground meats like veal or turkey can be experimented with, but traditional pork and beef provide the best texture and flavor.
• Use natural sausage casings for an authentic texture, but if unavailable, shaping the meat by hand and wrapping tightly works well too.

Storage

Store your homemade pepperoni wrapped tightly in plastic wrap and foil in the refrigerator for up to one week. For longer storage, slice and freeze in airtight containers for up to three months. Reheat gently before serving or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the cure in this recipe?

The cure is essential for safety and proper preservation when making pepperoni. It prevents harmful bacteria growth and helps develop the characteristic flavor and color. It’s not recommended to skip it.

How do I know when the pepperoni is fully cooked?

Use an instant-read thermometer to check the internal temperature. The pepperoni is fully cooked when it reaches 160°F (71°C) inside.

Homemade Pepperoni Recipe

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★★★★★

4.8 from 65 reviews

This homemade pepperoni recipe combines ground pork and beef with flavorful seasonings and curing agents to create authentic, delicious pepperoni. The mixture is stuffed into casings or shaped into cylinders, cured overnight, and then baked to perfection. Ideal for pizza toppings, sandwiches, or snacking, this recipe allows you to craft your own pepperoni from scratch with simple ingredients and straightforward steps.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 45-60 minutes
• Total Time: 25 hours (including curing time)
• Yield: Approximately 6–7 pounds of homemade pepperoni 1x
• Category: Sausage
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat

• 4 lbs. ground pork
• 2 lbs. ground beef

Seasoning and Cure

• 4 oz. pepperoni seasoning (includes 0.25 oz. cure)
• ¾ cup water, plus more as needed
• 1–3 drops liquid smoke (optional)
• 2–3 tsp. crushed red pepper flakes (optional)

Instructions

1. Prepare the meat: Place the ground pork and ground beef in a large mixing bowl, ensuring they are well combined.
2. Add seasoning: Add the pepperoni seasoning, which includes the cure, to the meat mixture and mix thoroughly.
3. Dissolve cure: Dissolve the 0.25 oz. cure component in ¾ cup water. If using, add 1-3 drops of liquid smoke and 2-3 teaspoons of crushed red pepper flakes to the water and mix well.
4. Combine cure mixture: Pour the cure and seasoning water mixture into the meat and mix by hand, adding additional water one teaspoon at a time until the mixture becomes sticky enough to adhere to your inverted hand.
5. Stuff the sausage: Using a sausage stuffer, stuff the meat mixture into sausage casings, or shape the meat into cylinders about 1½ inches in diameter and 12 inches long without casings.
6. Cure the sausage: Place the stuffed sausages or wrapped meat cylinders in a single layer on a tray and refrigerate for 24 hours to allow the cure to penetrate and the shape to set.
7. Preheat oven: Set the oven to 325°F (163°C) to prepare for baking.
8. Prepare for baking: Remove any plastic wrap or foil if used and place the meat cylinders or casings on an oven-safe rack over a baking sheet to catch drippings.
9. Bake the pepperoni: Bake in the preheated oven until the internal temperature reaches 160°F (71°C), about 45-60 minutes.
10. Cool and serve: Remove from oven and let the pepperoni cool completely. Slice as desired and enjoy.

Notes

• Ensure the cure is evenly dissolved and mixed to avoid any food safety risks.
• Use an instant-read thermometer to accurately gauge doneness.
• Liquid smoke and red pepper flakes are optional but add classic smoky and spicy flavor notes.
• Use natural sausage casings for a traditional look and texture or shape by hand if casings are unavailable.
• Refrigeration time is essential for proper curing and should not be skipped.

Keywords: homemade pepperoni, pepperoni recipe, sausage making, baked pepperoni, cured sausage, Italian-American sausage