Pepperoni is a type of cured sausage made from pork, beef, and various spices. Although the traditional process of making pepperoni involves curing and aging, here’s a simplified version of how you can make pepperoni at home:

Ingredients:

2 pounds (900g) ground pork
1/2 pound (225g) ground beef
2 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon fennel seeds (optional)
1/4 teaspoon curing salt (also known as Prague Powder #1 or pink salt, optional)

Instructions:

1.In a large mixing bowl, combine the ground pork and ground beef. Mix them together thoroughly until well combined.

2.In a separate bowl, combine all the spices: paprika, salt, garlic powder, onion powder, crushed red pepper flakes, dried oregano, dried thyme, black pepper, fennel seeds (if using), and curing salt (if using). Mix the spices together until well blended.

3.Add the spice mixture to the ground meat. Mix everything together using your hands or a spatula until the spices are evenly distributed throughout the meat mixture. Ensure that the mixture is well combined but avoid overmixing to prevent a dense texture.

4.Shape the pepperoni mixture into logs or rolls. You can shape them into the traditional pepperoni shape, about 1.5 to 2 inches in diameter. Wrap the logs tightly in plastic wrap to hold their shape.

5.Refrigerate the wrapped logs for at least 24 hours to allow the flavors to meld and for the curing process to take place. During this time, the flavors will develop, and the pepperoni will firm up.

6.After 24 hours or more, preheat your oven to the lowest possible temperature. Typically, this will be around 150-175°C (300-350°F).

7.Unwrap the pepperoni logs and place them on a baking sheet lined with parchment paper or aluminum foil.

8.Bake the pepperoni in the preheated oven for about 2-3 hours or until the internal temperature reaches 71°C (160°F). The low and slow cooking helps to dry out the pepperoni and enhance the flavor.

9.Remove the pepperoni from the oven and let it cool completely. Once cooled, you can slice the pepperoni thinly using a sharp knife.

That’s it,your homemade pepperoni is now ready to be used on pizzas, sandwiches, or any other dish you desire. Store it in an airtight container in the refrigerator for up to 2 weeks or freeze it for longer shelf life.

Please note that this is a simplified recipe for making pepperoni at home. If you’re interested in a more traditional or authentic curing process, it’s recommended to consult a comprehensive recipe or seek guidance from an expert in charcuterie.

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