How to Make Homemade Pepperoni - Recipe
How to Make Pepperoni
Learn how to make Pepperoni with Walton's and Meatgistics. Read the guide, and then post your questions or comments below.
What Is Pepperoni?
Pepperoni is a cured style of Salami that is traditionally made from Pork and Beef, but it can be made from 100% of either one or other meats like Turkey or Wild Game. If you are going to slow cure it then using 100% pork is recommended. In America you can basically break down Pepperoni into Pizza Pepperoni and Sandwich Pepperoni, the Pizza Pepperoni is usually smaller in diameter and Sandwich Pepperoni is larger in diameter. Both can either be smoked in a similar fashion as a Summer Sausage or cold cured. We will be going over how to make smoked pepperoni with a smaller diameter today but you can follow this same process for making larger diameter, just use a large casing like the Fibrous Summer Sausage Casings.
4 lb of Beef Trim
6 lb of Pork Butt
Since we are making 10 lb of pepperoni we will need to divide out the seasoning, cures water and additives we are going to us. Since this bag of seasoning is enough for 25 lb of meat and we are making 10 lb we need to divide the weight of the seasoning by 2.5, make sure you do the same for the additives as well. That gives us .562 of a lb of seasoning, 1.6 oz of carrot fiber, 1.6 oz of Encapsulated Citric Acid and 0.8 of a quart of water.
With Pepperoni we need to keep our pork and our beef separate until later in the process as we are going to want some particle definition in our product where we can see nice chunks of fat. A major factor in particle definition that is often overlooked is keeping your meat cold, we say it all the time for food safety reasons but keeping your meat cold is even more important here as we need it for particle definition.
Grind your beef twice, first through a 3/16 and then through a 1/8 plate and set aside. Next grind your pork twice through a 3/8th plate. Keep the two meat blocks separate still.
Mix your beef, water, seasoning, cure and any other additives (other Encapsulated Citric Acid) for 3 minutes, until the seasoning is totally mixed in. Then add your pork and mix for 4 more minutes. If you are using Encapsulated Citric Acid add it during the last minute of mixing to prevent the encapsulation from breaking and releasing the acid into the meat too early.
We are using the 1.5" X 12" Fibrous Summer Sausage Casings for our pepperoni today. To make these pliable we need to soak them in hot water for about an hour before they are ready to use. To do this simply remove them from the package and soak as many of them as you will need, the rest can be stored in a cool dry area for future use. If you end up soaking more casings than you needed you can dry them back out and store them for future use.
Load your casings onto your stuffing tube, since these are Fibrous Casings we are not worried about blowouts so simply stuff until the casing is full and smooth. Once you have stuffed all of your sausage you will need to close the open end with a Hog Ring or you can tie them closed as well.
With Pepperoni we will want a longer link than we would with Bratwurst, something around 12-18" each.
Thermal Processing & Smoking
Stage 1 - 125F for 1 hour
Stage 2 - 140F for 1 hour
Stage 3 - 155F for 2 hours
Stage 4 - 175F until internal meat temp of 160F
To help set the casing to the meat and also prevent wrinkling we need to shower the Pepperoni or put them in an ice water bath. It should only take around 10 to 15 minutes to get the temperature to drop down. Then, we’ll let them set out for about 1 hour at room temperature before moving to the refrigerator/freezer. After we are totally done with the cooling process, then we will package in vacuum pouches for longer term storage.
Making Pepperoni is only slightly more difficult than some other cured sausages as particle definition is important and achieving that requires an extra step or two.
- The particle definition only affects the appearance though so if you do not care about that, feel free to mix and grind all meat together.
- Collagen Casings work just as well and are easier to handle and less prone to blow outs.
Watch WaltonsTV: How to Make Pepperoni
PapaSop last edited by
That looks great!! Will definitely go on the to do list.
dtabor last edited by
I tried some pepperoni a friend made using your spices and directions, it tasted great but didnt have the “hard” consistency of pepperoni that you purchase in a store. Was something done wrong or is this normal?
@dtabor This is normal, there are two types of pepperoni dry cured and cooked. The dry fermented pepperoni will be a hard pepperoni where as the cooked will have a consistency closer to summer sausage. We just recently made a batch of Fermented and Dry Cured here and will eventually be releasing a video on the process and the products needed to do it.
As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.
Weekly Blog Post - Octopus and Squid, Vacuum Packing
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.What Projects are we looking ahead at?
We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!What’s on our Mind?
Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.New Products
22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.
Thanks for the response!
I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.
As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.
Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.
@bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.
@jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.