How to Make Pepperoni Sausage
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5
How to Make Pepperoni Sausage
Description
The meat preparation starts by grinding pork and beef, then mixing with a precise blend of salt, curing salt #1, dextrose, sugar, and a combination of warm spices such as paprika and allspice. The seasoning balances heat, sweetness, and aromatic notes typical of pepperoni. After thorough mixing, the meat is stuffed into beef middles or fibrous casings roughly 60 mm in diameter.
Fermentation at controlled warm temperature and humidity initiates flavor development and safety. Smoking at gradually increasing temperatures over several hours imparts smoky character and helps preserve the sausage. Additional drying for several days further intensifies flavor and texture, allowing moisture content to reduce to levels typical of cured sausage.
The finished pepperoni should have a firm texture with a nuanced spice profile, suitable for slicing and consumption. Proper storage at moderate temperatures and humidity prolongs shelf life while maintaining quality.
Ingredients
- 700 g pork butt about 1.54 lbs; see notes
- 300 g beef chuck about 0.66 lbs; see notes
- 23 g salt about 4 tsp
- 2.5 g salt about 1/2 tsp, curing salt #1
- 10 g dextrose or glucose; about 2 tsp
- 5 g sugar about 1 tsp, 5.0 g
- 3 g black pepper ground, about 1½ tsp
- 8 g paprika ground, about 4 tsp, sweet
- 2.5 g anise seeds ground; about 1 tsp
- 2 g allspice ground; about 1 tsp
- 2 g cayenne pepper about 1 tsp
- 0.24 g F-LC culture use scale
- 80 ml distilled water about 1/3 cup
Instructions
- Grind pork and beef through 3/16” plate (5 mm).
- Mix all ingredients with ground meat.
- Stuff into beef middles or fibrous casings about 60 mm in diameter.
- Ferment at 86F (30C) and 85-90% humidity for 24 hours.
- Place the sausage in the smoker and smoke at 110F - 130F and 70% humidity for 6 hours. Gradually increase smoke temperature to 150-175F, and then all the way to 190F if needed, until internal meat temperature reaches 140F.
- For a drier sausage, dry for 3 days at 60-70F and 65-75% humidity or until desired weight loss is achieved.
- Store sausages at 50-59F and 75-80% humidity.
Notes
- You can use all pork, all beef, or a mixture; all pork produces a notably good variation.
- Careful temperature and humidity control are essential during fermentation, smoking, and drying phases.
- Use a scale for measuring F-LC culture to ensure accurate fermentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 78mg | 26% |
| Sodium | 1324mg | 55% |
| Potassium | 453mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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