Homemade Pepperoni

Homemade Pepperoni
Homemade Pepperoni

We are very much familiar with pepperoni pizza. So, whenever we prepare pepperoni, we search out for pepperoni at stores. But most of us don’t know that pepperoni can also be prepared at home. Pepperoni is nothing but fermented sausage fill with full of flavor and aroma. Next time when you plan to make dishes with pepperoni, don’t search out for shop rather try to prepare at home.

Pepperoni is nothing but fermented sausage fill with full of flavor and aroma. Next time when you plan to make dishes with pepperoni, don’t search out for shop rather try to prepare at home.

Homemade Pepperoni
Prep Time
1 d 30 mins
Total Time
1 d 30 mins
 
We are very much familiar with pepperoni pizza. So, whenever we prepare pepperoni, we search out for pepperoni at stores. But most of us don’t know that pepperoni can also be prepared at home. Pepperoni is nothing but fermented sausage fill with full of flavor and aroma. Next time when you plan to make dishes with pepperoni, don’t search out for shop rather try to prepare at home.
Course: Additional Recipes
Ingredients
  • 0.3 oz (10 gram) Sugar
  • 2.2 lb (1 kg) Beef Chuck
  • 4.4 lb (2 kg) Pork butt
  • 0.7 oz (20 gram) Cayenne pepper
  • 1 oz (30 gram) Paprika
  • 2.8 oz (80 gram) Prague powder
  • 0.2 oz (5 gram) Dried garlic
  • 10 fl oz (300 ml) Dry red wine
  • 0.5 oz (15 gram) Aniseed
  • 0.05 fl oz (1.25 ml) Ascorbic acid
Instructions
  1. Take a bowl and add the sugar, cayenne pepper, Prague powder, paprika, aniseeds, garlic, red wine and ascorbic acid.

  2. Now cut the pork into cubes.

  3. Then cut the beef chuck into cubes.

  4. Place all the meats in a roasting tin and place it in a freezer for 1 hour.

  5. Meanwhile mix all the spices very well.

  6. NOTE

    After 60 minutes the meat will be frozen.

  7. Then put the meat in the grinder and grind it.

  8. Now pour the spice mixture and the wine over the grounded meat and combine it with the meat thoroughly.

  9. Tamp the meat down and cover the pan with a plastic wrap and refrigerate it for 24 hours.

  10. Once done, load the meat into the sausage stuffer.
  11. Attach a 40 mm nozzle to the stuffer and crank the handle until the mean reaches the exit of the funnel.

  12. Now apply firm pressure to the casing with one hand while cranking with the other.

  13. When the filling nears the casing, remove the casing from the funnel and twist off the end.

  14. Now place slit knot around the end of the casing and pull it tight while twisting the casing to further compact the filling.

  15. Turn the casing over and secure this with a double knot.
  16. Turn it again and tie another knot.
  17. Then trim off the end.
  18. Now to ferment and dry the pepperoni, hand them from their loops for 6 to 12 weeks with a humidity of 70 % to 80 %.
OUR PANTRY
  1. Once the pepperoni has been firmed, it is ready for use. I know the steps are quite complicated but you can at least give try for a firsthand knowledge and feel the taste difference.
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