Pepperoni Recipe
Spicy and flavorful cured sausage.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Meat
In a large bowl, combine the pork shoulder, beef chuck, and pork fatback. Grind the mixture using a meat grinder fitted with a medium plate, or finely chop by hand.
- 2
Mix the Seasoning
In a separate bowl, mix together the paprika, crushed red pepper flakes, garlic powder, black pepper, salt, and Cure #1. Add this seasoning mixture to the ground meat and mix thoroughly until well combined.
- 3
Stuff the Casings
Rinse the natural hog casings under cold water and soak them in water for at least 30 minutes. Stuff the casings with the meat mixture using a sausage stuffer, being careful not to overstuff. Tie the ends of the sausages with kitchen twine.
- 4
Cure the Sausages
Hang the sausages in a cool, dark place with good air circulation for 24-48 hours to dry and cure.
- 5
Refrigerate or Freeze
After curing, the pepperoni can be refrigerated for up to 3 weeks or frozen for longer storage.
