Spicy pepperoni

Discussion in 'Sausage' started by smokinal, Nov 21, 2011.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have been experimenting with pepperoni for some time now, trying to get it to taste like pepperoni in the store. I don't have the equipment to dry cure it so this is the best I could come up with. I think it's very good & our friends from up North loved it. They are from Pittsburgh & they go to a special market that makes pepperoni & have always said there is none like it. They didn't say mine was better, but they ate a whole log while we were having a few beers & kept telling me how good it was. I have been making it in 38 mm collagen casings, but they said they liked it bigger so this time I stuffed them in 2 1/2" fibrous summer sausage casings. I like these better because the casing peels right off. Here's the recipe I used, it's partly from Nepas and partly from Africanmeat. Then I tweaked it some too. If you want to try pepperoni give this recipe a try, but I warn you it does have a little heat.

    SPICY PEPPERONI                                  Total cook time:

                                                                     About 10-12 hours

    4 lbs ground chuck/med plate, or 80/20 or 70/30 ground beef

           (after trying it with all 3 we like the 70/30 the best)

    1 ½ tbs cayenne pepper

    2 tbs Spanish paprika

    4/5  tsp cure #1

    2 oz Fermento

    6 cloves crashed fresh garlic

    4 tsp black pepper

    4 tsp mustard seed

    1 tbs crushed fennel seed

    1 tbs crushed red pepper flakes

    1 tbs garlic powder

    2 tsp sugar

    2 tbs salt

    1 cup ice water (add all the dry to the water) and mix in blender.

    Mix with meat & stuff in 38 mm collagen casings or if you want bigger tubes use fibrous 2 ½ inch summer sausage casings.  Leave in fridge overnight

    Smoke for:

    2 hours pre heat @120 f with no smoke  

    2 hours @ 140 f with smoke

    Then 175 f till IT is 155 with smoke

    Remove from smoker & put in ice water bath until cool

    Then refrigerate with no cover for 1 week to dry them out

    [font='arial black', sans-serif]This is what I started with.[/font]


    Cut it up into cubes.


    All cubed up


    Now into the grinder


    Put the seasoning & cure in & mix it up


    Ready to stuff


    get the stuffer ready, love the ss table, the sausage just slides across it.


    All stuffed & ready for a night in the fridge.


    Into the MES with with hickory & Todd's special mix


    All done ready to rest & dry out in the fridge


    Couldn't resist had to cut one open after a few days of drying.


    It's time for a snack, had some smoked Muenster that was ready, so sounds like a great combo for cocktail hour today.


    So far I've tried a combo of pork & beef, 80/20 ground beef, and grinding my own chuck. Next time I'm going to try 70/30 ground beef because I think it needs a little more fat in it. I don't like the pepperoni with any pork in it, so I think the 70/30 may be just what I'm looking for. The flavor is right where I want it. I'm just looking to get the texture right. Thanks for looking & I'll be snacking on this in a couple of hours with a glass of Johnny Walker & Judy will have her wine. Happy Thanksgiving to all of you. Oh, I started working on my turducken today. Boned out all three birds & they are in Pop's brine as we speak.
    Last edited: Nov 30, 2011
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This looks great Al and Nice details and pics in the post...JJ
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks JJ!
  4. big twig

    big twig Smoking Fanatic

    Great post Al! That's some mighty fine looking pepperoni. Can't wait to see the Turducken post!
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Al !!!

    That must be mighty tasty !!!!!

    My Pepperoni was all beef too (80/20), and tasted great, but didn't taste anything like store bought Pepperoni.

    I kept experimenting & eliminated the name Pepperoni.

    That was the birth of my Unstuffed Beef Sticks, Bear Logs, and Bear Loaf.

  6. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Great looking pepperoni Al................[​IMG].............love the toys too...Wasn't long ago you were thinking about trying to make sausage. Now your making it like the pro's.....

  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    It does look good AL !!!
    Just added this to my "to do" list.
    Will be watching Friday for your Turducken post
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Copied that one into the recipe book - Thanks for sharing Al 
  9. solaryellow

    solaryellow Limited Mod Group Lead

    That looks great Al! I am surprised it doesn't have much heat with the amount of cayenne and crushed red pepper flake you have in there. Ever though about adding a cup of a red italian wine instead of using water?
    Last edited: Nov 21, 2011
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Never thought of using wine, may try it next time. It does have quite a bit of heat. I think it's just about right for our taste.
    Last edited: Nov 21, 2011
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    This one tastes pretty close to store bought, I think the fermento helps give it that pepperoni taste.

    I can't wait to make another batch with a little more fat in it.
  12. solaryellow

    solaryellow Limited Mod Group Lead

    I misread your post and saw the "little heat" part. [​IMG]
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member





  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sorry---I screwed this up!!!

    Last edited: Nov 21, 2011
  15. slownlow

    slownlow Smoking Fanatic

    looks great Al.  Thanks for sharing the recipe
  16. skully

    skully Meat Mopper

    very nice, good seasoning selections..how hot would U say they are on a 1-10 scale?????
  17. chef willie

    chef willie Master of the Pit OTBS Member

    Looks pretty good from here Al....nice job. Thx for posting the recipe. Hey, congrats on the Moderator position....
  18. badbob

    badbob Smoke Blower

    Hello to all. I've been lurking in the shadows for months now and finally joined today. This goes out to SmokinAl...I used your Italian Sausage recipe and it turned out great and I thank you. It was your post on pepperoni that got me motivated to sign up and join the party. Thanks again.
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I like the looks of that recipe Al, and I bet they taste as good as they look!
    Last edited: Nov 21, 2011
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Al !!

    I'm putting this recipe on my list.

    When I get a chance I'll try the pepperoni thing again, with your mix.

    The only change I'll make is eliminate the 2 TBS of salt & switch to 2 TBS of TQ.  Should be perfect.

    LOL---When I get time!!!

    Al, I should mention---I'm not going to change it because there is anything wrong with your recipe.

    It's just TQ is what I use---So far.

    If I start using cure #1 before I get to your Pepperoni Recipe, I'll leave it exactly like you have it.


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