Learn how to make your own Pepperoni with this free recipe.
Pepperoni - Makes 10 lbs.
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.