Beef Pepperoni
Upgrade your meals with this homemade beef pepperoni—bursting with bold spices, perfectly smoky, and versatile enough for everything from pizza to charcuterie boards. Follow this step-by-step guide to craft your own batch of crispy, flavorful beef pepperoni at home!
Ingredients
Main Ingredients:
- 2 lbs lean ground beef 90/10 fat ratio – Opt for grass-fed beef for a richer, cleaner taste.
- 2 tbsp smoked paprika – Delivers that deep smoky essence.
- 1 tbsp crushed red pepper flakes – Adjust for more or less heat.
- 2 tsp garlic powder – Adds a warm garlicky kick.
- 1 tsp fennel seeds – Subtle Italian flair with every bite.
- 1.5 tsp curing salt Prague Powder #1 – Essential for preservation and color.
- 1 tsp sugar or coconut sugar – Balances spice and aids fermentation.
- ¼ cup ice-cold water – Helps keep the meat mixture juicy and workable.
Substitutions for Dietary Needs:
- ✔ Vegan: Swap beef for 1.5 cups textured vegetable protein TVP + 2 tbsp beet juice for color.
- ✔ Low-Sodium: Skip curing salt and store in the fridge consuming within 5 days.
- ✔ Nut-Free: Replace fennel seeds with coriander for a similar depth of flavor.
Instructions
🔥 How to Make Beef Pepperoni
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1️⃣ Mix the Spices
- In a small bowl, whisk together smoked paprika, red pepper flakes, garlic powder, fennel seeds, sugar, and curing salt.
- This blend is your flavor foundation—don’t skimp on the spice!
2️⃣ Blend the Meat
- Chill ground beef in the freezer for 15 minutes (cold meat binds better).
- In a large bowl, combine beef, spice mix, and ice water.
- Knead for 5 minutes until the mixture becomes sticky and uniform. (Pro tip: Wear gloves to prevent stained hands!)
3️⃣ Stuff the Casings
- Slide collagen or plant-based casings onto a sausage stuffer nozzle.
- Fill casings tightly, twisting every 6 inches to form links.
- Prick air bubbles with a sterilized needle to prevent uneven drying.
4️⃣ Ferment for Flavor
- Hang sausages in a cool (70°F), humid spot for 24 hours.
- This allows good bacteria to develop, giving the pepperoni its signature tang.
5️⃣ Smoke & Dry
- Cold-smoke over hickory chips for 4 hours (or mix 1 tsp liquid smoke into the meat).
- Transfer to a dehydrator or oven at 155°F for 8 hours until firm but slightly springy.
6️⃣ Slice & Enjoy
- Chill sausages overnight, then slice thinly.
- For extra crispy edges, bake slices at 375°F for 5 minutes before serving.
- 💡 Troubleshooting Tip: If pepperoni feels too soft, dry it for 1–2 more hours. Patience pays off!
Video
Notes
🔧 Pro Tips & Flavor Variations
Pro Tips for Perfect Pepperoni
✔ Crispy Edges Every Time: Pat slices dry with a paper towel before baking or frying.
✔ Fermentation Shortcut: No time? Use 1 tsp citric acid for instant tang.
✔ Spice Control: Love heat? Add ½ tsp cayenne pepper. Prefer mild? Swap red pepper flakes for sweet paprika. Flavor Variations to Try
🔥 Smoky BBQ: Add 1 tsp mesquite powder + ½ tsp onion powder.
🧄 Garlic Lover’s: Double the garlic powder and add 1 tsp roasted garlic flakes.
🌿 Herb-Infused: Fold in 1 tbsp fresh rosemary or thyme.
Pro Tips for Perfect Pepperoni
✔ Crispy Edges Every Time: Pat slices dry with a paper towel before baking or frying.
✔ Fermentation Shortcut: No time? Use 1 tsp citric acid for instant tang.
✔ Spice Control: Love heat? Add ½ tsp cayenne pepper. Prefer mild? Swap red pepper flakes for sweet paprika. Flavor Variations to Try
🔥 Smoky BBQ: Add 1 tsp mesquite powder + ½ tsp onion powder.
🧄 Garlic Lover’s: Double the garlic powder and add 1 tsp roasted garlic flakes.
🌿 Herb-Infused: Fold in 1 tbsp fresh rosemary or thyme.