Homemade Pepperoni Recipe

Introduction

Making homemade pepperoni is a rewarding project that fills your kitchen with delicious aromas. This recipe combines ground pork and beef with traditional spices and curing for authentic flavor. Whether sliced on pizza or enjoyed as a snack, home-cured pepperoni offers unbeatable freshness.

Ingredients

• 4 lbs. ground pork
• 2 lbs. ground beef
• 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. Step 1: Place the ground pork and beef in a large mixing bowl.
2. Step 2: Add the pepperoni seasoning to the meat and mix thoroughly.
3. Step 3: Dissolve the cure in ¾ cup water. If using, add liquid smoke and crushed red pepper flakes to this mixture.
4. Step 4: Pour the cure mixture into the meat and mix by hand, adding more water 1 teaspoon at a time until the mixture is sticky enough to adhere to the inside of your inverted hand.
5. Step 5: Stuff the meat mixture into casings using a sausage stuffer, or shape into cylinders about 1½ inches in diameter and 12 inches long if not using casings.
6. Step 6: Refrigerate the sausages in a single layer wrapped in plastic and foil or in their casings, for 24 hours to allow the cure to penetrate and the shape to set.
7. Step 7: Preheat your oven to 325°F (165°C).
8. Step 8: Remove any foil and plastic wrap from the sausages if used. Place the sausages on an oven-safe rack over a baking sheet.
9. Step 9: Bake in the oven until the internal temperature reaches 160°F (71°C), about 45 to 60 minutes.
10. Step 10: Remove from the oven and allow to cool.
11. Step 11: Slice your homemade pepperoni and enjoy on pizza, sandwiches, or as a savory snack.

Tips & Variations

• Be sure to use a reliable cure included in your seasoning to safely preserve the meat and develop authentic flavor.
• If you prefer a smokier taste, increase the liquid smoke slightly, but use sparingly to avoid overpowering.
• For a milder pepperoni, omit the crushed red pepper flakes or reduce the quantity.
• If you don’t have sausage casings or a stuffer, shaping by hand works well—just be consistent in size for even cooking.

Storage

Store your cooled pepperoni wrapped tightly in plastic wrap or an airtight container in the refrigerator for up to two weeks. For longer storage, slice and freeze in portions for up to three months. Reheat slices gently or add directly to cooked dishes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is curing and why is it important?

Curing involves using special salts and ingredients to preserve the meat, prevent bacteria growth, and enhance flavor and color. It ensures your pepperoni is safe to eat and tastes authentic.

Can I make pepperoni without a sausage stuffer?

Yes, you can shape the meat mixture by hand into cylindrical logs about 1½ inches thick. While casings help maintain shape, hand-formed logs work well and bake evenly when placed on a rack.

Homemade Pepperoni Recipe

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★★★★★

4.6 from 87 reviews

• Author: Jack
• Total Time: 25 hours (including 24-hour curing time)
• Yield: Approximately 8–10 sausages, depending on size 1x

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Description

This homemade pepperoni recipe delivers a flavorful, spicy cured sausage perfect for pizzas, sandwiches, or snacking. Made with a blend of ground pork and beef, seasoned with a special pepperoni seasoning mix, and cured for 24 hours, these sausages are then baked to safe perfection, resulting in authentic, savory, and smoky pepperoni slices you can make easily at home.

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Ingredients

Scale 1x2x3x

Meat

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

Seasoning and Curing

• 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)

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Instructions

1. Combine Meat: Place the ground pork and beef in a large mixing bowl, ensuring an even blend of the two meats for a balanced flavor profile.
2. Add Seasoning: Add the pepperoni seasoning mix to the meat and thoroughly mix by hand to evenly distribute the spices.
3. Prepare Cure Mixture: Dissolve the nitrate cure included with the seasoning in ¾ cup of water. If using, add the liquid smoke and crushed red pepper flakes to the water and stir well.
4. Mix Cure with Meat: Pour the cure mixture into the seasoned meat bowl.
5. Mix for Proper Texture: Mix by hand, adding additional water one teaspoon at a time as needed until the meat mixture becomes sticky enough to adhere to the back of your inverted hand—a sign of correct hydration and binding.
6. Stuff Sausage: Use a sausage stuffer to pack the meat mixture into natural or synthetic casings, or shape sausage logs about 1½ inches in diameter and 12 inches long if skipping casings.
7. Cure in Refrigerator: Arrange the stuffed sausages or wrapped meat logs in a single layer and refrigerate for 24 hours to allow the cure to penetrate and the sausages to set their shape.
8. Preheat Oven: Set your oven to 325°F to prepare for baking the pepperoni.
9. Prepare for Baking: Remove any foil and plastic wrap if used; carefully place the sausages on an oven-safe rack set over a baking sheet to allow even air circulation during baking.
10. Bake the Sausages: Cook in the preheated oven for 45 to 60 minutes, or until an instant-read thermometer registers an internal temperature of 160°F, ensuring safe doneness.
11. Cool: Remove from the oven and allow the pepperoni to cool completely, which helps improve slicing.
12. Slice and Serve: Slice your homemade pepperoni into thin rounds and enjoy on pizzas, sandwiches, or as a savory snack.

Notes

• Ensure proper hygiene and clean equipment when handling raw meat to prevent contamination.
• The cure is necessary to safely preserve the meat and develop authentic pepperoni flavor and color.
• You can adjust the amount of crushed red pepper flakes and liquid smoke to customize the spice and smoky level to your preference.
• If you don’t have a sausage stuffer, shape the mixture by hand into logs wrapped tightly in plastic wrap and foil as explained.
• Check internal temperature with a reliable instant-read thermometer to ensure safety.
• Store leftover pepperoni refrigerated and consume within 3-5 days or freeze for longer storage.

• Prep Time: 30 minutes
• Cook Time: 45-60 minutes
• Category: Sausage
• Method: Baking
• Cuisine: Italian-American

Keywords: homemade pepperoni, pepperoni recipe, cured sausage, baking pepperoni, Italian sausage, pepperoni seasoning