Simple pepperoni - Home Brew Forums
Register Now For Free!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Simple pepperoni

Reply
 
Thread Tools
Old 12-13-2010, 07:54 PM   #1
chefmike
Recipes 
 
Dec 2007
north Georgia
Posts: 1,327
Liked 9 Times on 6 Posts



This makes a very nice pepperoni for cooking or cracker plates. Very lean when finished.

Ingredients:

2 pounds lean ground beef (85% lean or leaner)
2 teaspoons liquid smoke flavoring (omit if smoking)
2 teaspoons ground black pepper (or whole crushed lightly)
2 teaspoons mustard seed (crushed slightly, sorry Ricand!)
2 teaspoons crushed red pepper
2 teaspoon garlic powder
2 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons kosher salt

The above seasonings can be varied in many ways. Chipolte powder is a great addition. Smoked paprika can also be used. Excellent in the oven or smoked.


Instructions:

1. Combine seasonings and meat and mix thoroughly, using hands. Form meat into two or more logs or rolls. Wrap with plastic wrap and refrigerate for 24-72 hours.

2. 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. Or smoke for some or all of this time. Often I cook in convection ovens at 250 degrees for 5 hours.

3. 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. I found one frozen for 9 months. Thawed and ate.

Adapted from this recipe over time.
__________________
Reformation Brewery: We went professional
Obsessing over: starting a local brewery (hence I am not here much these days!), Pickles, my wife, 3 year old and 6 year old
Reading: fall of giants by ken follett
Building: gardens, recipes, and trailer mounted smoker/ wood pizza oven

 
Reply With Quote
Old 12-13-2010, 07:59 PM   #2
cheezydemon3
Registered User
Recipes 
 
Nov 2009
louisville
Posts: 12,960
Liked 1672 Times on 1251 Posts


THANK YOU!!!!!!



 
Reply With Quote
Old 12-13-2010, 09:51 PM   #3
MikeRoBrew1
Recipes 
 
Sep 2010
Minneapolis
Posts: 394
Liked 1 Times on 1 Posts


Pics plz!~

From OP's link:

__________________
My brew blog:
http://www.mikerobrew.blogspot.com
Follow me on Twitter @WakeMikey

 
Reply With Quote
Old 12-13-2010, 09:52 PM   #4
cheezydemon3
Registered User
Recipes 
 
Nov 2009
louisville
Posts: 12,960
Liked 1672 Times on 1251 Posts


I always get to "nitrates" and I decide not to make pepperoni after all. Thanks!

 
Reply With Quote
Old 12-13-2010, 10:08 PM   #5
chefmike
Recipes 
 
Dec 2007
north Georgia
Posts: 1,327
Liked 9 Times on 6 Posts


I have no pictures available because whenever I serve these, they disapear too fast!

They look really similar to the pics above. The outside is often dark to black in color.

This is a super cheap and easy recipe that blows people away.
__________________
Reformation Brewery: We went professional
Obsessing over: starting a local brewery (hence I am not here much these days!), Pickles, my wife, 3 year old and 6 year old
Reading: fall of giants by ken follett
Building: gardens, recipes, and trailer mounted smoker/ wood pizza oven

 
Reply With Quote
Old 12-13-2010, 10:23 PM   #6
JohnTheBrewist
 
JohnTheBrewist's Avatar
Recipes 
 
Nov 2010
SoCal
Posts: 617
Liked 8 Times on 7 Posts


Quote:
Originally Posted by cheezydemon3 View Post
I always get to "nitrates" and I decide not to make pepperoni after all. Thanks!
This is not a slow dry cured sausage, so you'll notice he does not add any sodium nitrate (AKA Prague Powder #2).

ChefMike, I'm surprised though that you don't use Sodium Nitrite (Prague Powder #1). I realize that it isn't necessary since you're cooking above 170*, but you lose the distinct characteristics it provides. The original recipe also called for Morton's Tender Quick. Just curious about why you changed to just kosher salt...

BTW, thanks for the recipe, can't wait to try this!

 
Reply With Quote
Old 12-14-2010, 03:13 AM   #7
chefmike
Recipes 
 
Dec 2007
north Georgia
Posts: 1,327
Liked 9 Times on 6 Posts


I did not have any on hand and I like to keep my stock multiple use. I tested the recipe with salt and it worked great for what I use it for. And there is alot of public angst over nitrates.

Might be fantastic with it. I would be willing to try if I run across any.

but I always have ground beef and seasonings on hand.
__________________
Reformation Brewery: We went professional
Obsessing over: starting a local brewery (hence I am not here much these days!), Pickles, my wife, 3 year old and 6 year old
Reading: fall of giants by ken follett
Building: gardens, recipes, and trailer mounted smoker/ wood pizza oven

 
Reply With Quote
Old 12-14-2010, 04:27 PM   #8
cheezydemon3
Registered User
Recipes 
 
Nov 2009
louisville
Posts: 12,960
Liked 1672 Times on 1251 Posts


I don't know anything bad about nitrates (except that it causes migraines in someone I know), I would just rather not have to buy tham and use them.

1700's italians probably didn't have them, right?

 
Reply With Quote
Old 12-14-2010, 04:37 PM   #9
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
 
Revvy's Avatar
Recipes 
 
Dec 2007
"Detroitish" Michigan
Posts: 40,925
Liked 3201 Times on 1889 Posts


You wouldn't have a recipe for a SPANISH, not Mexican Chorizo would you?
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

 
Reply With Quote
Old 12-14-2010, 05:54 PM   #10
therealrsr
Recipes 
 
Oct 2010
O'Fallon, Missouri
Posts: 217
Liked 7 Times on 6 Posts


Quote:
Originally Posted by Revvy View Post
You wouldn't have a recipe for a SPANISH, not Mexican Chorizo would you?
picante or dulce (spicy or sweet)?
Smoked? Cured?

Regarding spanish vs. mexican, chopped pork vs. usually ground pork.

The Spanish unique identifier is the smoked paprika.

 
Reply With Quote
Reply
Thread Tools



Forum Jump