📝 About This Recipe
This authentic Italian-American staple is a labor of love, blending rich beef and pork with a bold, smoky spice profile dominated by paprika and cayenne. Through the ancient art of lactic acid fermentation and slow air-drying, the sausage develops that signature tangy snap and concentrated umami flavor. Perfect for the home charcuterie enthusiast, this recipe yields a pepperoni that far outshines any store-bought variety in both texture and depth.
🥗 Ingredients
The Meat Mix
- 3.5 pounds Pork Butt (well-chilled and cubed into 1-inch pieces; target 30% fat)
- 1.5 pounds Beef Chuck (well-chilled and cubed into 1-inch pieces)
Curing & Fermentation
- 60 grams Kosher Salt (approx. 3 tablespoons)
- 6 grams Pink Curing Salt #2 (essential for long-term dry curing)
- 10 grams Dextrose (fuel for the starter culture)
- 1/2 teaspoon Bactoferm F-RM-52 (starter culture; dissolve in 2 tbsp distilled water)
Spices and Aromatics
- 4 tablespoons Smoked Paprika (high quality Spanish pimentón for color and base flavor)
- 1 tablespoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Anise Seed (toasted and coarsely ground)
- 1 tablespoon Granulated Garlic
- 1/4 cup Dry White Wine (chilled; helps distribute spices)
Casings
- 3-4 strands Fibrous or Protein Casings (38-42mm diameter, soaked in warm water for 30 mins)
👨🍳 Instructions
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1
Place all meat cubes, grinder plates, and the mixing bowl in the freezer for 30-45 minutes until the edges of the meat are crunchy but not frozen solid.
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2
Grind the chilled pork and beef through a 1/4-inch (6mm) plate. If the fat begins to smear, stop and re-chill the meat immediately.
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3
In a small bowl, dissolve the Bactoferm F-RM-52 starter culture in 2 tablespoons of room-temperature distilled water and let it sit for 15 minutes.
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4
Add the salt, curing salt #2, dextrose, paprika, cayenne, anise, garlic, and wine to the ground meat. Pour the dissolved starter culture over the top.
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5
Mix the meat and spices vigorously by hand or in a stand mixer for 2-3 minutes until the mixture becomes tacky and develops a 'primary bind'—the meat should stick to your hand when held upside down.
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6
Using a sausage stuffer, pack the mixture into the prepared casings tightly, ensuring there are no air pockets. Tie off the ends securely with butcher's twine.
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7
Use a sterilized sausage pricker or needle to poke any visible air bubbles in the casings to prevent spoilage in those pockets.
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8
Fermentation Phase: Hang the sausages in a warm, humid spot (approx. 70-80°F with 80-90% humidity) for 24-48 hours. This allows the starter culture to lower the pH, making the meat safe and tangy.
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9
Drying Phase: Move the sausages to a curing chamber (ideally 55°F with 70-75% humidity). They need consistent airflow and controlled conditions.
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10
Monitor the weight. The pepperoni is ready when it has lost 30-35% of its initial green weight, which typically takes 4 to 6 weeks depending on the thickness.
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11
Once the target weight loss is achieved, remove the casings if desired, or slice thinly directly. For the best flavor, vacuum seal the finished logs and let them equalize in the fridge for another week.
💡 Chef's Tips
Temperature control is everything; keep meat below 35°F during grinding to prevent fat smearing which ruins texture. Always use distilled water for starter cultures, as chlorine in tap water can kill the beneficial bacteria. Invest in a digital scale to measure ingredients in grams; precision is vital for safety when using curing salts. If you see white mold (Penicillium nalgiovense) on the outside, it’s beneficial; if you see fuzzy green or black mold, discard the batch. For a smokier flavor without a smoker, you can add 1/2 tsp of high-quality liquid smoke to the wine mix, though traditionalists prefer natural cold smoking.
🍽️ Serving Suggestions
Slice paper-thin and serve on a rustic sourdough pizza with fresh mozzarella and hot honey. Pair with a bold Italian Chianti or a crisp, hoppy IPA to cut through the fat. Include on a charcuterie board alongside sharp aged provolone and briny Castelvetrano olives. Dice into small cubes and fry until crispy to use as a gourmet garnish for creamy potato soup.