Pepperoni Recipe

Prep and chill

Place mixing bowl and meat (if possible) in the refrigerator for 30 minutes so meat is cold; cold meat grinds and binds better. Set the oven or dehydrator room to a cool environment if using a ferment step (see below).

If using natural hog casings, rinse them thoroughly under cool running water and soak at least 30 minutes. If using collagen casings, follow package instructions and have them ready on a sausage stuffer.

Toast the fennel seeds in a dry skillet over medium heat 1–2 minutes until fragrant, then crush or grind them finely with a mortar and pestle or spice grinder.

In a small bowl whisk together the ice water, sugar, and curing salt until dissolved. This ensures even distribution of the cure.

Combine the ground pork and ground beef in a large chilled mixing bowl. Sprinkle the fine sea salt, curing salt mixture, sugar (if not already added), black pepper, garlic powder, sweet paprika, smoked paprika, crushed red pepper flakes, crushed fennel, instant dry milk powder (if using), and optional extra chilli evenly over the meat.

Using gloved hands or a stand mixer with paddle attachment on low speed, mix the meat and seasonings for 2–4 minutes until the mixture becomes sticky and cohesive. While mixing, slowly add the ice water (in a steady stream) to help the proteins develop a tacky, smooth texture; this helps the sausage bind and slice well.

Taste a small amount by frying a tiny patty in a skillet (optional) to check seasoning. Adjust salt or spice slightly if needed — remember curing salt cannot be adjusted if already added.

Load the sausage stuffer with the seasoned meat mixture and fill the prepared casings, keeping an even, firm pressure to avoid air pockets. Aim for 1–1.25 inch diameter links or continuous logs depending on preference. Leave 2–3 inch tails between links if making separate links.

Prick any visible air pockets with a sanitized needle or pin, then twist into desired link lengths. Lightly coat the exterior of the casings with neutral oil to prevent sticking to netting or racks.

If you want the classic pepperoni tang and to reduce risk, ferment the stuffed links: hang them in a warm (75–85°F / 24–29°C), humid environment for 24–48 hours to allow beneficial bacteria to lower pH slightly and develop flavor. Alternatively skip fermentation if you will fully cook the pepperoni quickly later.

After fermentation (or immediately if skipping), you have two common finishing options: • Cooked (ready quickly, softer texture): Preheat oven to 200°F (95°C). Place sausages on a rack set over a sheet pan and heat for 60–90 minutes until internal temperature reaches 150–155°F (65–68°C). Cool, refrigerate, and slice thin. • Dry-cured style (drier, traditional): Move to a cool, well-ventilated drying area at 55–65°F (13–18°C) with 70–75% humidity. Hang for 2–6 weeks depending on desired dryness and thickness, until they lose 30% of initial weight. This method requires curing salt and safe curing practices.

If oven-cooking, after reaching target internal temperature, chill sausages in an ice bath for 10 minutes, then refrigerate for at least 12 hours to firm up before slicing. If dry-curing, monitor for any off odors or mold (white bloom is normal; wipe colored molds with vinegar).

Slice pepperoni very thin for pizza or sandwiches. For pizza, arrange slices on top of cheese and bake; for sandwiches, stack slices or fold for texture.

Store cooked pepperoni refrigerated, wrapped, up to 2 weeks, or frozen up to 3 months. For dry-cured pepperoni, store in refrigerator wrapped in parchment for several months or vacuum-sealed for longer life.

Label and date any cured product. Because this recipe uses curing salt, follow food-safety guidelines carefully. If you are inexperienced with dry curing, use the oven-cook method or consult detailed curing resources.