Description
This homemade beef pepperoni recipe is a delicious, flavorful cured meat made with high-quality beef, bold spices, and a traditional drying process. Perfect for charcuterie boards, pizzas, sandwiches, and snacks, this DIY pepperoni is free from artificial preservatives and packed with authentic taste.
Ingredients
Scale
- 2 lbs beef chuck roast (or brisket, finely ground)
- 1/2 lb beef fat (for optimal texture)
- 2 tsp kosher salt
- 1 tsp pink curing salt #1 (sodium nitrite)
- 1 tbsp smoked paprika
- 1 tbsp sweet paprika
- 1 tsp black pepper (freshly ground)
- 1 tsp red pepper flakes (adjust for heat preference)
- 1 tsp fennel seeds (crushed)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 tbsp sugar
- 1/4 cup cold water
- 2 tbsp red wine vinegar
- Hog or collagen casings (for stuffing)
Instructions
1.Prepare the Meat Mixture
- In a large mixing bowl, combine the ground beef and beef fat.
- In a separate small bowl, mix together kosher salt, pink curing salt, paprika, black pepper, red pepper flakes, fennel seeds, garlic powder, onion powder, cayenne, and sugar.
- Add the spice blend to the meat mixture and mix thoroughly.
2. Hydrate & Blend
- Add cold water and red wine vinegar to the meat mixture and blend well until evenly combined.
- Cover and refrigerate for 24 hours to let the flavors meld.
3. Prepare the Casings
- Soak the hog or collagen casings in warm water for 30 minutes before stuffing.
4. Stuff the Pepperoni
- Attach the sausage stuffer to the meat grinder or use a standalone stuffer.
- Load the meat mixture into the sausage stuffer and carefully fill the casings, ensuring no air pockets.
5. Ferment (Optional for Enhanced Flavor)
- Hang the stuffed pepperoni links in a warm area (65-75°F) for 12-24 hours to develop depth of flavor.
6. Cure the Pepperoni
- Transfer the links to a curing chamber or fridge, maintaining 50-60°F with 60-70% humidity.
- Let the pepperoni cure for 4-6 weeks, monitoring temperature and weight loss (aim for a 30% reduction in weight).
7. Enjoy!
- Once cured, slice thin and serve on charcuterie boards, sandwiches, pizzas, or as a snack.
Notes
- Safety First: Always use pink curing salt #1 for proper food safety.
- Flavor Variations: Adjust spice levels based on preference. For smokier pepperoni, add liquid smoke or use a smoker.
- Storage: Store in an airtight container in the fridge for up to 4 weeks or vacuum-seal and freeze for up to 6 months.
- Prep Time: 1 hour (including mixing & stuffing)
- Cook Time: No cooking required (curing process: 4-6 weeks)
- Category: Dinner, Snack
- Method: Curing, Drying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 90
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 20mg
Keywords: Beef pepperoni, homemade pepperoni, cured beef, charcuterie, dry-cured sausages, DIY pepperoni