Homemade Pepperoni
Homemade Pepperoni
Yep, I can already hear the Pepperoni Gods complaining about this recipe, but I have made this on 16 Jan 2017 and it is good. The end goal for this is to use on a pizza or three. This does not have the red color to it since no curing salt or nitrites were used, but the flavor is spot on. I will be making some pizzas later this week with this.
Equipment
- Oven
- Baking Sheet with Rack
Ingredients
- 1 kilo ground beef, you want fatty beef, (2 lb)
- 2 teaspoons ground black pepper
- ½ teaspoon liquid smoke, or 2 teaspoons ground cumin if no liquid smoke
- 1 teaspoon mustard seed
- ½ teaspoon fennel seeds, lightly crushed
- ½ teaspoon garlic powder
- 1 teaspoon paprika, or smoked paprika if you have it
- 1½ teaspoons salt
Instructions
- Place all of the ingredients in a large bowl and mix them together with your hands. Divide the meat mixture into two portions and roll them into logs about 1½ inch diameter. Wrap the rolls in aluminum foil and refrigerate them overnight.
- Preheat the oven to 100° C (215° F). Place the rolls on a wire rack, without the foil and put the rack on a baking sheet. Bake the pepperoni rolls for 6 hours, turning them every hour. Remove the pepperoni from the oven and allow it to cool as the fat continues to drain. Store the pepperoni in the refrigerator and slice it as needed.
- Finished and cooling. There is no red color to this as there is no preservatives or curing salt used, bonus. Store in the fridge for about 3 days.
Notes
Ground beef, I am taking a good guess at 200 Baht/kilo. How much this makes for a pizza, I have no idea until I test this out.
Used in Recipes Listed on this Site:
- Pizza Pasta Bake.
- Pizzadillas, made it.
- Thin Crust Pizza, made it, GO-TO recipe.
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