How to Make Pepperoni

Pepperoni is often recognized as an American counterpart of the Spanish style chorizo. This is understandable because both are similar in color and flavor. It is a descendant of the spicy salamis of southern Italy, a spicy dry sausage from Naples. Pepperoni is a popular pizza topping in American style pizzerias, Italian translation of “peppers”.

Pepperoni sausage is sometimes referred to as a “stick” of pepperoni because that’s just about what it resembles. Most of the red color in commercial pepperoni is from paprika. Indeed, if it were from cayenne pepper you would need a fire extinguisher nearby when eating it. There are many different varieties of pepperoni, some decidedly hotter than others, but most if not all rely on a beef and pork combination. All are quite pungent.

Pepperoni come in different sizes, the most common being about an inch in diameter. Some commercial packers put up what they call “pizza pepperoni” which is about twice the diameter of regular pepperoni and is not as dry. This type is better able to withstand the high temperature of a baking pizza without becoming a crispy critter. If you intend to use your pepperoni primarily as a topping for pizza you might want to experiment with the drying time for best results.

1. The recipe is a revision of the original recipe adapted to Filipino style which can be consumed for breakfast, used for toppings, sandwiches and pasta dishes.

Meat Ingredients:

• 300 g Pork lean, ground coarsely
• 300 g Pork backfat, ground coarsely
• 400 g Beef lean, ground coarsely

Curing Mix:

• 1 tbsp Salt
• 1 tsp Curing salt
• 1 tsp Phosphate
• 1/4 tsp Vitamin C powder
• 1/4 cup Chilled water (to dissolve ingredients above)

Extenders/Binders:

• 1/2 tsp Carageenan
• 1 tbsp Isolate
• 1/4 cup Chilled water (to dissolve ingredients above)

Seasonings:

• 1/2 tbsp Sugar
• 3/4 tbsp Black pepper
• 1 tbsp Crushed red pepper
• 1/2 tsp Allspice
• 2 tsp Anise seed
• 1/2 tsp Vetsin (MSG)
• 1/2 tsp Meat enhancer
• 1/2 tsp Beef aroma
• 1/2 tsp Meaty ginisa
• 1 tsp Turmeric
• 1 tsp Cayenne powder
• 1/4 tsp Cloves powder
• 1 tsp BF (binder filler) blend

Procedure

1. Select ground quality raw materials.
2. Measure and weight all ingredients.
3. Mix meat with curing mix, mix until tacky. Add extenders till well blended.
4. Combine seasonings, mix by hand or mixer until tacky.
5. Cure overnight in the refrigerator for 8-12 hours.
6. The following day, remix and stuff into casing (4″ long): link into 4″ long.
7. Smoke for 2-3 hours into a smoke house (if available) at a temperature of 160°F; or place in a turbo broiler at 200°F for 20-30 minutes to allow for color development.
8. Keep in the freezer for keeping quality.

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