Pepperoni

Submitted by Leta8076

"Homemade pepperoni. You have to let it stand in the fridge overnight before baking."

 

• Ready In: 4hrs 20mins
• Ingredients: 9
• Yields: 4 logs

ingredients

• 1 lb ground beef
• 1 1⁄2 teaspoons Morton Tender Quick salt
• 1 teaspoon liquid smoke
• 3⁄4 teaspoon fresh ground black pepper
• 1⁄2 teaspoon mustard seeds
• 1⁄2 teaspoon fennel seed, slightly crushed
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon anise seed
• 1⁄4 teaspoon garlic powder

directions

1. Combine all ingredients, mixing until thoroughly blended.
2. Divide in half into slender rolls about 1 1/3 inch in diameter.
3. Wrap in plastic or foil.
4. Refrigerate overnight.
5. Unwrap and bake on broiler pan at 200 F for 4 hours.
6. Store wrapped in the refrigerator.

Reviews

[Dragonfly_1]

I'm going to use regular coarse salt, as I can't have nitrates that are in the curing salt. I will probably freeze it in small batches in lieu of that. I update how it went.

 

[BeachGirl]

I made this with ground venison and it was delicious. I didn't have any fennel seeds, so instead decided to add a little hot with crushed red peppers. I can't wait to make a pizza topped with this wonderful homemade meat. We also served it on crackers topped with a little cheese as an appetizer. Very good. Thanks for sharing Leta. This is in my cookbook.