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Hi AllThought everyone would be interested in this. Have not made it, but will be.Here is the link where you can see it.http://www.tammysrecipes.com/tammys_spicy_pepperonihttp://www.tammysrecipes.com/node/1508The second one shows step by step.Brenda
are often surprised to learn that we make our own pepperoni. Indeed, it
wasn't long ago that we ourselves had never heard of making homemade
pepperoni! Making pepperoni enables us to enjoy a high-quality meat for
less money than we would spend to buy it pre-made.
This week's frugal tip is a step-by-step photo tutorial on making homemade pepperoni! It's easier than you think!
To begin, place your meat (I use lean ground beef) and seasonings in
a large bowl. This was an 8-pound batch (I quadrupled my recipe!)
because the meat was on sale this week.
The meat is kneaded so that the spices are thoroughly dispersed.
Like making meatloaf! :) Then cover the bowl and refrigerate for 1-3
days, kneading once each day. Pepperoni tastes best if the spices have
been permeating the meat for several days before/after cooking. :)
Next, divide the meat and form it into logs. I had to make 2-pound
logs, which were thicker than usual, in order to get all 8 pounds of
meat on my tray. The tray catches excess grease.
Bake the logs at 200 degrees Farenheit for about 8 hours, turning
logs during bakin if desired. I baked mine overnight, so I only turned
When pepperoni is finished baking, allow to cool, and slice. Slicing is the most time-consuming part of making pepperoni!
I put the sliced pepperoni in freezer bags and freeze. Then, I
remove some from the bag for pizza, whenever we decide to have that.
The pepperoni thaws quickly. It's very handy!
Here is our favorite pepperoni recipe: Tammy's Spicy Pepperoni. It's perfect for pizza or for a spicy snack!
Tammy's Spicy PepperoniA spicy dense cured pepperoni recipe. This recipe is very easy to make and has that authentic pepperoni taste.Yield: 2 pounds of pepperoniIngredients:2 pounds lean ground beef (85% lean or leaner)2 teaspoons liquid smoke flavoring2 teaspoons ground black pepper2 teaspoons mustard seed1 1/2 or 2 teaspoons crushed fennel seed*1 or 2 teaspoons crushed red pepper**1/2 teaspoon garlic powder1 teaspoon paprika1/2 teaspoon sugar2 heaping teaspoons Morton's Tender Quick curing saltInstructions:1. Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.2. Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.3. Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage. Additional Notes:*I crushed mine with a rolling pin; it wasn't extremely crushed, but that's okay: it doesn't need to be very fine.**Use more if you like hotter pepperoni; use less if you want a milder flavorPreparation Time: 10 minutes + 10 minutes, plus slicingCooking Time: 8 hours
Thanks for sharing this recipe with us. Who doesn't like pepperoni? When the kids are around, pepperoni is a staple in our house.
Thanks for the repost FancyB, I was just coming on to post it for miss ellie. Ihad printed it jout and forgot to put it inot my favorites so I was gonna have to type it all again. LOL You sure ssaved me a lot of typing. Love ya! Deonia
Teah Tater, I remembered it when I was reading and copying the "thin crust" pizza recipe. Made me want to try it. Whover makes it first, please post a review on it. It's gonna be a while before i can get around to it.
I have everything ready to make this, as soon as I get the kitchen cleaned DH and I are going to mix it. Thanks for sharing the recipe. Judy
IN GOD WE TRUST
Bumping this back up. Added photo's, in my original post. As how to make it.
I wonder how this would turn out if I skipped the liquid smoke and cooked this in my smoker instead of the oven?
Brenda, That is very, very interesting. I have never seen a recipe for pepperoni before ~ We don't eat this often. but when we do we certainly enjoy it ~ Looks very easy to make ~ Just takes time ~ Thanks for sharing ~ Love the step by step ~ Janie
Taste of Home member since 2004. Taste of Home field Editor since 2009*
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