Homemade Spicy Pepperoni

"Lean and dense and freezable. From Tammy's recipes."
photo by a food.com user photo by a food.com user
Ready In:
8hrs 15mins
1 pound




  • Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
  • Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
  • Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

Questions & Replies

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  1. vin l.
    Can this be made with less lean ground beef or beef and fatty pork to make it moister and improve mouth feel?
  2. joyce b.
    Should these be wrapped in foil while baking? Mine are not bright pink.
  3. vin l.
    Why does this require such an enormous cooking time>
  4. vin l.
    Why use only one tsp of Morton quick cure when Morton recommends one Tablespoon per pound?
  5. jbdjr64
    Could you use pork in place of the lean ground beef? I am looking for a sweeter, spicy pepperoni.


  1. wesmac68
    It’s a good recipe. I use it to make venison pepperoni. I don’t put It in the oven I like to put it in my pellet smoker at 200 until internal temp reaches 165.
  2. vin l.
    I followed the recipe exactly. I used 90% (10% fat) beef. The finished pepperoni was VERY dry. The inside was beautifully red. The outside was very hard and dark brown. The taste, while dry, was much better than the appearance. The appearance could be quite disturbing. After eight hours at 200 degrees, it unfortunately looked like something you try not to step in at a dog park. This is really a shame since the taste is so interesting.
  3. PookeyLumLum
    NOTE: We use this recipe to make VEGAN PEPPERONI out of SEMI-DEHYDRATED TOMATOES! We make the recipe as written without the Tender Quick as it's unnecessary since we're just using it on tomatoes. Sprinkle it on thinly-sliced tomatoes and put in a dehydrator at 105 F for 8-12 hours. The results are chewy, "meaty" and delicious! Dehydrating at 105 degrees assures all of the enzymes are still alive and wonderful! THANKS!


  1. S J.9928
    Love this recipe. The only change I made was to roll the logs in cracked coarse black pepper until the outside was fully coated. I also used regular salt (damn the color) to avoid the nitrates. Fantastic for eating plain or on pizza. A family favorite.


I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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