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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Simple pepperoni
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Old 12-13-2010, 07:54 PM   #1
chefmike
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Default Simple pepperoni

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.


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Old 12-13-2010, 07:59 PM   #2
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THANK YOU!!!!!!




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Old 12-13-2010, 09:51 PM   #3
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Pics plz!~

From OP's link:

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Old 12-13-2010, 09:52 PM   #4
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I always get to "nitrates" and I decide not to make pepperoni after all. Thanks!
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Old 12-13-2010, 10:08 PM   #5
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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.
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Old 12-13-2010, 10:23 PM   #6
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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!
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Old 12-14-2010, 03:13 AM   #7
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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.
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Old 12-14-2010, 04:27 PM   #8
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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?
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Old 12-14-2010, 04:37 PM   #9
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You wouldn't have a recipe for a SPANISH, not Mexican Chorizo would you?
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Old 12-14-2010, 05:54 PM   #10
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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.


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