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Pepperoni  -  Makes 10 lbs.

Smoked Pepperoni

Ingredients:

   10 lbs lean ground meat (10-15% fat)
   2 teaspoons curing salt
   4 tablespoons salt
   2 teaspoons garlic granules
   1 tablespoon paprika
   3 tablespoons cayenne pepper (more is optional)
   2 tablespoons anise seed
   1/4 cup dextrose
   1/4 cup corn syrup solids
   1 cup Flavor Binder 86
   1 cup cold water

   Casings:
   12-14 ft. 33-36 mm hog casings (8" links for pizza)
   1 strand 22 mm collagen casings (pepperoni sticks}
   9 (1" x 16") fibrous casings (1" for pizza)

Directions:

Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.  Make changes if needed.
   
Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
   
See Directions for  Oven Processing or Directions for  Smoker Processing.  Remainder should be frozen until needed.

True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.
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Curing Salt (Prague Powder #1) 4 oz. Cayenne Pepper Sausage and Jerky Handbook
Eldon's Cure Salt #1 (4 oz.)
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Cayenne Pepper
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Sausage and Jerky Handbook
Our Price: $15.95

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Curing Salt (Prague Powder #1) is a proportionate measure of salt and nitrite regulated by the FDA and USDA. Add Cayenne Pepper to taste in BBQ rubs, sausages, jerky recipes, and mexican foods.  Kicks up the heat in any recipe! 8 oz Features over sausage recipes and 30 proven jerky recipes including information on cures, smoking, smokers, nitrites, nitrates, smoke chips, internal temperatures, smoke cooking, dehydrators, more.  Learn how to make whole-muscle and ground, hamburger Jerky.