Homemade Pepperoni

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READY IN: 56hrs
Recipe by Cook It Up

My mother used to prepare little beef/moose summer sausages every fall and then smoke them in the smoker. All winter long we would have sliced sausage to eat along with smoked salmon, crackers and cheese, if we happened to get company we we're always prepared. That sausage also made it's way into sandwiches which were particularly tasty and had a pleasant texture, definitely a change from store bought lunch meat. While mixing up the meat I noticed two things the meat and spices smelled quite a bit like the sausages my mother used to make it also really did smell like pepperoni you buy from the store I let the meat cure for two days, then rolled them into two sausages and baked them for 8 hours in a 200˚ oven. While they don't taste exactly like the sausages my mother used to make they are extremely close and perhaps the only difference is hers were smoked and mine we're baked with smoke flavor added. Either way I will definitely be making more versions of this recipe including a burn-your-tongue-off version for my husband. If you are on Whole30 simply leave out the sugar or honey, it will change the taste BUT it will still be awesome. To replace the liquid smoke use real smoked salt OR smoked paprika OR smoke it in a small smoker. Any of those options will make a smoky sausage with the use of liquid smoke. If you're worried about the liquid replacement then add an equal amount of water.

Ingredients Nutrition

Directions

  1. grind the peppercorns (if using), fennel seeds and the dried red pepper together in a mortar and pestle or a spice grinder.
  2. mix all the dry spices together in a bowl and set aside.
  3. break up the ground beef in a mixing bowl.
  4. sprinkle the dry spices over the meat and mix well.
  5. once mixed add the smoke flavor and the honey and mix well.
  6. cover tightly and refrigerate for 48-72 hours.
  7. to cook:.
  8. pre-heat oven to 200˚.
  9. cover a baking sheet with foil and place a baking rack over it.
  10. form the meat into two long sausages, mine were about 12 inches each.
  11. roll them firmly on a clean surface until they are well compacted.
  12. gently transfer to the prepared baking sheet.
  13. bake for 8 hours.
  14. try to roll them over every two hours, they will be firm and this will help them maintain their shape and evenly cook.
  15. remove after 8 hours and wipe them off.
  16. let them cool and wipe again.
  17. wrap and store in the fridge until chilled.
  18. slice and use as desired.
  19. *add more if you prefer a spicier mix or feel free to remove if you can't stand the flavor-I made mine as this recipe reads and they were perfect for little boys, flavorful but not flaming hot.
  20. **if you want you CAN use Morton's Tender Quick curing salt which will make it pink, mine were made purposely without pink salt which is why they are brown, if you are trying to avoid preservatives yours should be made without pink salt as well.

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