Homemade Pepperoni, for beginners

Absolutely! Here's a simple homemade pepperoni recipe that you can make without any special equipment. It uses ground meat, common spices, and curing salt for safety and flavor.

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✅ Easy Homemade Pepperoni (No Fermentation Needed)

Yields: ~2 logs
Time: 15 min prep + 2–3 days curing + optional 6–8 hours baking (or freeze after curing)

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🧂 Ingredients:

• 1 lb (450 g) ground beef
• 1 lb (450 g) ground pork (or use all beef if preferred)
• 1½ tbsp paprika (smoked or sweet)
• 1 tbsp crushed red pepper flakes (adjust to taste)
• 1 tsp cayenne (optional, for extra heat)
• 1 tbsp garlic powder
• 1 tbsp sugar
• 1½ tsp black pepper
• 1 tsp mustard powder
• 2 tsp fennel seeds (optional, for a classic touch)
• 2 tsp kosher salt
• 1 tsp curing salt (Instacure #1 or Prague Powder #1)
• ¼ cup ice-cold water

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🥣 Instructions:

1. Mix Everything Together:

In a large bowl, combine the meat and all spices. Add cold water and mix by hand for 5–7 minutes until the mixture becomes sticky and cohesive.

2. Form Logs:

Shape into two tight logs (1.5–2 inches thick). Wrap each log in plastic wrap, twisting the ends tightly to compress. Wrap again in foil if you want extra support.

3. Refrigerate to Cure:

Place in the fridge for 48–72 hours. This allows the flavors to develop and the curing salt to do its job.

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🔥 Option A: Cooked Pepperoni (Oven-Dried Style)

1. Preheat oven to 175°F (80°C).
2. Unwrap the pepperoni and place it on a wire rack over a baking tray.
3. Bake for 6–8 hours, turning occasionally, until firm and slightly dry.
4. Let cool, then refrigerate. Slice and use like store-bought pepperoni!

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🧊 Option B: Freeze Raw and Cook When Used

After curing in the fridge, you can slice thin and cook it fresh on pizza, in sandwiches, etc. It won’t have the dry texture, but the flavor will still be great.

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🧀 Serving Ideas:

• On homemade pizza 🍕
• In pasta bakes or stromboli
• With cheese & crackers
• Fried crispy as a snack!

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