Zesty Homemade Spicy Pepperoni
Elevate your pizza and sandwich game with this Zesty Homemade Spicy Pepperoni! This flavorful, carefully curated recipe blends lean ground beef with an array of aromatic spices to create a delicious, spicy pepperoni that can be enjoyed in various dishes. After a perfect curing process, it's baked to create a firm texture and delectable flavors. Whether served on a pizza, in a sub, or as a standalone snack, this pepperoni is sure to impress friends and family, and best of all, it's made right in your kitchen. Get ready to savor the richness of spices and the smokiness of liquid smoke, all in one tasty bite!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
lean ground beef
1 lb (85% lean or leaner)
liquid smoke flavoring
1 teaspoon
ground black pepper
1 teaspoon
mustard seeds
1 teaspoon
fennel seed
3/4-1 teaspoon (lightly crushed)
crushed red pepper flakes
1/2-1 teaspoon
garlic powder
1/4 teaspoon
paprika
1/2 teaspoon
sugar
1/4 teaspoon
Morton's Tender Quick curing salt
1 teaspoon (regular salt will turn the meat brown)
Instructions
1
In a large mixing bowl, combine the lean ground beef with the liquid smoke and all the dry spices: black pepper, mustard seeds, fennel seed, crushed red pepper flakes, garlic powder, paprika, sugar, and the curing salt.
2
Using your hands, mix the ingredients thoroughly until the seasoning is evenly distributed throughout the meat. Cover the bowl with plastic wrap and refrigerate for 48 to 72 hours. This curing period enhances flavor and helps preserve the meat.
3
After curing, preheat your oven to 200°F (93°C). Shape the meat mixture into two long logs or rolls, ensuring they are packed tightly.
4
Place a wire rack over a baking sheet (or use a pan with good drainage) and arrange the logs on the rack. Bake in the preheated oven for about 8 hours, rotating the logs every 2 hours to ensure even cooking.
5
You’ll know the pepperoni is done when it's bright pink in color, dry to the touch, and has a firm texture. Once finished, remove from the oven and let the logs rest to cool down.
6
Wipe off any excess grease from the logs. Once cooled, chill them in the refrigerator for a more manageable slicing temperature, then slice thinly. The sliced pepperoni can be stored in the refrigerator for up to 2 weeks or frozen for longer preservation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Homemade Spicy Pepperoni?
It is a flavorful, homemade meat product made from lean ground beef and aromatic spices, cured and baked to create a firm, spicy pepperoni perfect for pizzas and sandwiches.
What type of meat is used in this recipe?
This recipe uses one pound of lean ground beef, preferably 85% lean or leaner.
Can I use regular table salt instead of curing salt?
No, you should use Morton's Tender Quick curing salt. Using regular salt will cause the meat to turn brown instead of the characteristic pink color of pepperoni.
How long does the pepperoni need to cure in the refrigerator?
The meat mixture should be covered and refrigerated for 48 to 72 hours to enhance the flavor and preserve the meat.
At what temperature should I bake the pepperoni?
The pepperoni should be baked in a preheated oven at 200°F (93°C).
How long is the total baking time?
The pepperoni logs need to bake for approximately 8 hours.
Why do I need to rotate the logs during baking?
You should rotate the logs every 2 hours to ensure even cooking and heat distribution.
How do I know when the pepperoni is finished cooking?
The pepperoni is done when it is bright pink in color, dry to the touch, and has a firm texture.
What spices provide the spicy flavor in this recipe?
The heat comes from crushed red pepper flakes and ground black pepper, while mustard seeds, fennel seed, garlic powder, and paprika add depth.
Should I use a wire rack for baking?
Yes, placing the logs on a wire rack over a baking sheet allows for better drainage and air circulation.
What is the purpose of liquid smoke in the recipe?
Liquid smoke is used to provide a rich, smoky flavor similar to traditionally smoked meats.
How should I store the finished pepperoni?
Store sliced pepperoni in the refrigerator for up to 2 weeks or in the freezer for longer preservation.
How many logs does this recipe yield?
The recipe instructions suggest shaping the meat mixture into two long logs or rolls.
Should the fennel seeds be whole or ground?
The recipe calls for 3/4 to 1 teaspoon of lightly crushed fennel seeds.
Is it better to slice the pepperoni while warm?
No, it is recommended to chill the logs in the refrigerator before slicing for a more manageable slicing temperature.
Can this pepperoni be used as a pizza topping?
Yes, it is specifically designed to elevate your pizza and sandwich game.
What is the recommended amount of garlic powder?
The recipe requires 1/4 teaspoon of garlic powder.
Does this pepperoni contain sugar?
Yes, it contains a small amount (1/4 teaspoon) of sugar to balance the flavors.
Should I remove excess grease from the logs?
Yes, you should wipe off any excess grease from the logs once they have finished baking and cooled down.
How many ingredients are in this recipe?
There are 10 main ingredients: beef, liquid smoke, black pepper, mustard seeds, fennel seed, red pepper flakes, garlic powder, paprika, sugar, and curing salt.
What should the texture of the raw meat be before curing?
The ingredients should be mixed thoroughly using your hands until the seasoning is evenly distributed.
Can I freeze this pepperoni?
Yes, the sliced pepperoni can be frozen for longer preservation.
What happens if I cure the meat for less than 48 hours?
The recipe recommends 48-72 hours; a shorter period may result in less developed flavor and potentially improper preservation.
Is this recipe considered a snack?
Yes, it can be served as a standalone snack, in a sub, or on a pizza.
What is the purpose of the mustard seeds?
Mustard seeds are part of the dry spice blend that provides the traditional aromatic flavor of pepperoni.
How much paprika is used?
The recipe calls for 1/2 teaspoon of paprika.
Do I need to pack the logs tightly?
Yes, when shaping the meat into logs, you should ensure they are packed tightly for the best texture.
What color is the pepperoni when it is raw and mixed with curing salt?
The recipe notes that the curing salt ensures it stays pink; without it, it would turn brown.
Can I use 70% lean beef for this?
The recipe specifies lean ground beef, 85% lean or leaner, to ensure the right texture and fat content for pepperoni.
How should the logs be cooled?
Let the logs rest to cool down at room temperature first, then chill them in the refrigerator before slicing.