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Tammy's Spicy Pepperoni

Recipe Name: 
Tammy's Spicy Pepperoni
Picture: 
tammysspicypepperoniban.jpg
Description: 

A spicy dense cured pepperoni recipe. This recipe is very easy to make and has that authentic pepperoni taste.

Yield: 

2 pounds of pepperoni

Ingredients: 

2 pounds lean ground beef (85% lean or leaner)
2 teaspoons liquid smoke flavoring
2 teaspoons ground black pepper
2 teaspoons mustard seed
1 1/2 or 2 teaspoons crushed fennel seed*
1 or 2 teaspoons crushed red pepper**
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons Morton's Tender Quick curing salt

Instructions: 

1. Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.

2. Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.

3. Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

Tammy's Spicy Pepperoni
Additional Notes: 

*I crushed mine with a rolling pin; it wasn't extremely crushed, but that's okay: it doesn't need to be very fine.

**Use more if you like hotter pepperoni; use less if you want a milder flavor

See step-by-step photos for this recipe here!!

Preparation Time: 

10 minutes + 10 minutes, plus slicing

Cooking Time: 

8 hours

Tammy's Review: 

This is a delicious flavorful pepperoni recipe! We think it tastes very very similar to the Hormel (brand) turkey pepperoni we used to purchase.

The texture is also like the Hormel turkey pepperoni: lean and dense. Thinly sliced, this pepperoni will add lots of flavor to your pizza or sub without adding grease.

Before I created this recipe, we made the Homemade Beef Pepperoni recipe which was submitted to this website by one of our guest chefs. While we really enjoyed the results, we both felt that the distinctive "pepperoni flavor" was missing.

Therefore we altered the seasonings and slightly adjusted the baking time. We couldn't possibly be more pleased with the end result! I thinly sliced the pepperoni and froze it to use for pizza. We are definitely not going to spend $3 on a little bag of Hormel turkey pepperoni when we can make this recipe instead!!

My rating: 10/10

Average vote based on 18 reviews.
10
out of 10
User Reviews
10
out of 10
Casings?

Can I use this recipe and stuff it in casings? If I omit the liquid smoke can I smoke it in my smoker?



10
out of 10
Wheat Free Pepperoni!!

This is what I was looking for, a wheat free pepperoni. It's hard to find in the stores, and I'm not real fond of paying the crazy price for it when I do find it. I make donair meat (probably a Nova Scotian, east coast Canadian favourite) all of the time, and it's basically the same concept. Mine is currently in the oven and will be done in 8 hours, but I wanted to say that going in, it smelled like the real deal. I know with donair meat, the longer it sits, especially after it's cooked, the better texture and flavour it gets.

For Mike Feeling Old and his quest for food safe tube - not sure if he considers plastic wrap food safe or not, but that's what I did to make my rolls. I just put a bunch on a sheet and formed it as best I could. Then I rolled the wrap around it and proceeded to continue to roll it (imagine using a rolling pin, that's what it looks like). Then I just picked it up and put it in the tray, and began to unroll the wrap - the roll of pepperoni was perfectly shaped.

Thanks for sharing!!
Janice



10
out of 10
Make these...you will be happy

I made these for Chag HaMatzot and they were a HUGE hit with my whole family! Literally, every single person who had these wants more. I am actually seasoning another batch right now for Shavuot because of this peperoni outcry :)

I used Himalayan pink salt instead of the Tender Quick to avoid the nitrates and nitrites and it turned out great. The peperoni wasn't quite as pink as the picture here but the taste was so good nobody cared. THANK YOU FOR THIS RECIPE!!!!!!



10
out of 10
Fabulous using ground chicken!

I have made this using ground chicken instead of beef, and it turned out absolutely fabulous! Although I prefer beef over chicken, it is lower in fat and equal in taste to the beef, and does well as a pizza topping or snack. I have it in the oven as I type, and can't wait to get it out tonight! Love this recipe!



10
out of 10
Question on salt use

I realize that some salt must be used for this but since I really try to limit my salt intake would anyone like to share your thoughts on using less salt? Thanks



10
out of 10
Pepperoni

Tammy,
I've made your recipe a couple of times(Increased the spices, just me) and I've done some of the others that cook at a higher temp and yours at the lower temp is much better. This slices great with an electric food slicer also. Now the next step is to find a food safe tube to form sausages into logs and be able to push them out. I'm terrible at rolling them.



10
out of 10
Yes!!!

Hi Tammy! I just found your blog today and I'm so excited! I can't wait to start really digging into your recipies and menus for my own cooking (I love to cook but I lack creativity!)

I had to post on your beef pepperoni recipe here. I can't wait to try it. Since eliminating pork from our diet (we started attending a Messianic synagogue about a year ago- was raised Missouri Synod Lutheran) I've been getting weary over replacing everything pork with turkey based products. The turkey usually doesn't have the same taste and texture (I do have to say though that Honeysuckle White makes the best Turkey bacon ever!)
Anyway I can't wait to try this beef pepperoni on my pizzas and spaghetti casseroles. Thanks for the recipe!



10
out of 10
Super Easy and Tasty!

Thank you for this recipe! I made it this week and was surprised at how easy it was! Don't let the couple of day thing fool you, people...so easy! I posted this recipe on my blog and gave you credit and a link! Thanks again! I love a good money saver!
Chanda
www.soNOTbetty.com



10
out of 10
Fabulous pepperoni recipe!

My husband just made a batch of this pepperoni out of venison. He is putting it in casings and is going to smoke it. However, I scramble-fried some in my iron skillet to put on a pizza for lunch, and it was great! We, too, had always purchased the Hormel turkey pepperoni, and the flavor was just like it. Thanks. I really enjoy your blog.



10
out of 10
I used 93% fat free

like the title says, I used the 93% lean hamburger. I was worried it might not hold together good, But it came out great. I already have a 2nd batch curing, and both batches were doubled. The texture and taste of this pepperoni is super, and none of the guilt about the fat.

I got lazy and Bought a couple plain cheese pizza's from the local Papa Murphy's and put this on it to great effect, although I snacked most of it away .

Thanks for the recipe.



10
out of 10
Yummy even without curing salt!!

I just pulled my pepperoni out of the oven, and couldn't wait till it was cool to taste it! =) And what do you know?! It tastes like real pepperoni! How exciting! Thanks so much for the recipe! (I just used regular, real salt, and even though it didn't keep it's lovely dark pink color it still tastes delicious!)

God bless!
Abby



10
out of 10
Not as hard as it looks!

I tried this last week, and it was a lot less work then it looks. It is three simple steps. I used 1 1/2 t red pepper. It was too spicy for my 18 month old, so next time, I will only put in 1t red pepper and see how that works.



10
out of 10
RE: Need a little help

The meat may come out brown if you use regular salts instead of curing salt. Please read from link:

http://www.mortonsalt.com/faqs/meat_curing_faq.html#q5

hope this helps as I have no curing salt on hand and so I decided to research if I could use regular salt and found this. I will try this recipe as soon as I get it though.



10
out of 10
Need a little help

I tried this recipe and my meat came out brown. Anyone got an idea what I may have done wrong?



10
out of 10
10/10 This is amazing!

We tried this recipe and it was GREAT. We've made it twice already, and we bought meat today to make it again. We love using meat like this as gifts! (That's why I'm making some today!)



10
out of 10
Pepperoni review

I recently tried the recipe for Tammy's Spicy
Pepperoni. It was great! My kids had most of it eaten before I could even get it on a pizza!

I recommended it to a friend and they liked it as well. They made theirs with kosher salt instead of Morton's Tenderquick (to avoid the nitrites), and forgot to make it ahead of time, so they doubled the spices to be able to use it the same day they made it, and it turned out fine. I think it's better to make it ahead,
but I'm glad to know it will work O.K. last minute too, I'm very forgetful!

Thanks Tammy, Carey



10
out of 10
Tammy's Spicy pepperoni recipe is the perfect pizza pepperoni

Tammy's Spicy Pepperoni is perfect on pizza or as an appetizer. It is very simple to make (just mix the ingredients, make a pepperoni roll, bake and slice) and the taste is spot on with the distinctive pepperoni flavor and aroma as well as a spicy zip.

The great thing about homemade pepperoni is that you control how healthy it is. We use lean ground round beef which cuts down on the fat as well as makes for a meatier result. This is great because we don't eat pork, so we can get the great seasonings--and at a fraction of the cost of buying the Turkey Pepperoni at the store.

This homemade pepperoni goes well on crackers as well as an addition to a meal. Toss it on Tammy's Easy Homemade Pizza and you have a gourmet meal on the cheap that blows away Pizza Hut and Doninos. You can also try some of this with Tammy's cheese ball or cheese spread with some crackers for a quick and tasty snack. You cannot miss with this recipe!



10
out of 10
Best pepperoni recipe!!

Please see the recipe above for my complete review! Thanks! ~Tammy