Print

Homemade Pepperoni Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/homemade-pepperoni-recipe/