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Pepperoni  -  Makes 10 lbs.

Smoked Pepperoni


   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

   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)


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.
Eldon's Cure Salt #1 (4 oz.)
Our Price: $4.95


Curing Salt (Prague Powder #1) is a proportionate measure of salt and nitrite regulated by the FDA and USDA.
Cayenne Pepper
Cayenne Pepper
Our Price: $7.95

Add Cayenne Pepper to taste in BBQ rubs, sausages, jerky recipes, and mexican foods.  Kicks up the heat in any recipe! 8 oz
Sausage and Jerky Handbook
Sausage and Jerky Handbook
Our Price: $15.95


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.
World's best Gourmet sausage seasonings ready for you now.