Pepperoni (Traditional Cured & Dried Sausage)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesPepperoniCuredSpicyFromScratchHomemadePizzaTopping
Nutrition (per serving)
300Calories
20 gProtein
2 gCarbs
24 gFat
1 gSugar
1000 mgSalt
Ingredients
- 1 kg Pork shoulder
- 300 g Beef chuck
- 200 g Pork fat
- 2 tbsp Paprika (sweet)
- 1 tsp Anise seeds
- 1 tsp Fennel seeds
- 2 tsp Red chili flakes
- 2.5 g Curing salt #2
- 25 g Salt
- 10 g Sugar
- 1 tsp Garlic powder
- 2 m Casings (sheep or hog)
Method
- Grind meats + fat coarse.
- Mix with all spices, curing salt, salt, sugar → cure fridge 24 hours.
- Stuff into casings → ferment room temp 24–48 hours.
- Dry in fridge or drying chamber 4–6 weeks until 30% weight loss.
- Slice thin → use on pizza — cured pepperoni sausage.
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