📝 About This Recipe
This authentic, dry-cured pepperoni is a masterclass in the ancient art of meat fermentation, offering a complex tang and a signature snap that store-bought versions simply cannot replicate. By combining premium pork and beef with a specific bacterial starter culture, we transform humble proteins into a deeply savory, ruby-red delicacy spiked with toasted fennel and Calabrian chili. This recipe honors the Italian-American tradition of long-form charcuterie, resulting in a shelf-stable masterpiece that is as beautiful on a grazing board as it is on a wood-fired pizza.
🥗 Ingredients
The Meat Base
- 1.5 kg Pork Butt (Shoulder) (well-chilled and cubed)
- 500 g Beef Chuck Roast (lean, chilled and cubed)
- 500 g Pork Fat Back (very cold, diced small)
Curing & Fermentation
- 60 g Kosher Salt (approx. 3% of meat weight)
- 6 g Curing Salt #2 (essential for long-term dry curing)
- 10 g Dextrose (food for the starter culture)
- 1/2 tsp Bactoferm F-RM-52 (starter culture, dissolved in 2 tbsp distilled water)
The Spice Blend
- 30 g Smoked Paprika (for color and depth)
- 5 g Cayenne Pepper (adjust for heat preference)
- 10 g Fennel Seeds (toasted and cracked)
- 10 g Granulated Garlic (do not use fresh garlic)
- 8 g Black Peppercorns (coarsely ground)
- 60 ml Dry Red Wine (chilled Chianti or Merlot)
Casings
- 38-42 mm Fibrous or Hog Casings (rinsed and soaked in warm water)
👨🍳 Instructions
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1
Place all metal grinder parts in the freezer for 30 minutes. Keeping the meat and equipment near freezing is vital to prevent the fat from smearing, which ensures a clean 'mosaic' look in the finished pepperoni.
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2
Grind the chilled pork, beef, and fat back through a medium-coarse plate (approx. 6mm or 1/4 inch). Return the ground meat to the refrigerator immediately.
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3
In a small sterile bowl, dissolve the Bactoferm starter culture in 2 tablespoons of distilled, room-temperature water. Let it sit for 15 minutes to 'wake up' the bacteria.
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4
In a large mixing bowl, combine the ground meat with the salts, dextrose, and all spices. Pour in the chilled wine and the activated starter culture.
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5
Mix the meat vigorously by hand or in a stand mixer for 2-3 minutes until the mixture becomes tacky and develops 'primary bind'—the meat should stick to your hand when held upside down.
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6
Load the mixture into a sausage stuffer, taking care to press it down firmly to remove any air pockets. Stuff the mixture into the prepared casings, tying them off into 10-12 inch links.
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7
Prick any visible air bubbles in the casings with a sterile needle or sausage pricker. This prevents spoilage and ensures the casing adheres to the meat as it dries.
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8
Fermentation Phase: Hang the links in a warm, humid environment (approx. 70-80°F with 80% humidity) for 12-24 hours. A turned-off oven with a pan of hot water at the bottom works well. This allows the bacteria to produce lactic acid, lowering the pH.
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9
Optional Smoking: After fermentation, cold smoke the pepperoni (below 80°F) for 2-4 hours using hickory or maple wood for an authentic smoky profile.
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10
Drying Phase: Hang the links in a curing chamber or a cool, dark place (55°F and 70-75% humidity) with gentle airflow.
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11
Allow the pepperoni to dry until it has lost 35-40% of its original weight. This typically takes 4 to 6 weeks depending on the thickness of the links.
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12
Once the target weight loss is achieved, remove the pepperoni, slice thinly, and vacuum seal for long-term storage or enjoy immediately.
💡 Chef's Tips
Always use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. Ensure your meat is 'crusty' frozen before grinding to achieve the distinct fat-to-lean definition characteristic of high-quality pepperoni. If you see white mold (Penicillium nalgiovense) on the casing, don't panic—it's beneficial! However, wipe away any fuzzy green or black mold with a vinegar-soaked cloth immediately. Use a digital scale to measure ingredients in grams; precision is safety when it comes to curing salts and fermentation. For the best flavor, toast your fennel seeds in a dry pan until fragrant before cracking them.
🍽️ Serving Suggestions
Slice paper-thin and serve alongside a sharp aged Provolone or Pecorino Romano. Pair with a bold, acidic Italian red wine like a Barbera or Chianti to cut through the rich fat. Top a sourdough pizza crust with hand-torn pieces for the ultimate 'cup and char' effect. Incorporate into a gourmet grilled cheese with fontina and hot honey. Dice into small cubes and fry until crispy to garnish a creamy potato leek soup.