Description
This homemade beef pepperoni recipe delivers the perfect balance of smoky, spicy, and savory flavors. Made with high-quality ground beef and a blend of aromatic spices, this recipe is ideal for those seeking a halal or kosher-friendly alternative to traditional pork-based pepperoni. Whether enjoyed on pizza, in sandwiches, or as a snack, this cured and baked beef sausage is a delicious addition to your kitchen.
Ingredients
Scale
Main Ingredients:
- 1 lb ground beef (85% lean for the best texture)
- 1 tsp curing salt (for preservation and enhanced flavor)
- 1 ½ tsp smoked paprika (adds deep, smoky undertones)
- 1 tsp garlic powder (enhances savory flavor)
- 1 tsp onion powder (balances and rounds out the taste)
- 1 tsp red pepper flakes (adjust to taste for mild or bold heat)
- ½ tsp ground black pepper (adds warmth and spice)
- ½ tsp fennel seeds (for a traditional pepperoni flavor)
- ½ tsp dried oregano (adds an aromatic, Italian-inspired touch)
- ½ tsp mustard powder (enhances umami)
- ¼ tsp sugar (balances acidity and spice)
- 2 tbsp cold water (helps blend the spices evenly)
Instructions
Step 1: Prepare the Spice Blend
- In a small bowl, mix smoked paprika, garlic powder, onion powder, red pepper flakes, black pepper, fennel seeds, dried oregano, mustard powder, and sugar.
- Stir thoroughly to ensure even distribution.
Step 2: Season the Beef
- Place the ground beef in a large mixing bowl.
- Evenly coat the meat with the spice mixture, ensuring every bite is well-seasoned.
- Add curing salt and cold water to help bind the ingredients together.
- Mix thoroughly using a spatula or your hands until fully incorporated.
Step 3: Shape the Pepperoni Logs
- Divide the seasoned beef mixture into two equal portions.
- Roll each portion into a firm, compact log, about 1½ inches in diameter.
- Wrap tightly in plastic wrap, twisting the ends to secure the shape.
Step 4: Cure the Meat
- Refrigerate the wrapped logs for 24 to 48 hours. This step allows the seasoning to infuse deeply into the meat.
- Rotate the logs occasionally for even flavor distribution.
Step 5: Cook the Beef Pepperoni
Oven Method:
- Preheat your oven to 200°F (95°C).
- Unwrap the logs and place them on a wire rack set over a baking sheet.
- Bake for 2 to 2½ hours, turning occasionally, until the internal temperature reaches 160°F (71°C).
Smoking Method (for deeper flavor):
- Set up a smoker at 200°F (95°C) with hickory or applewood chips.
- Position the unwrapped logs on the grates and smoke for 2 to 3 hours, ensuring the internal temperature reaches 160°F (71°C).
Step 6: Cool and Store
- Allow the cooked logs to cool at room temperature before refrigerating.
- Wrap in foil or parchment paper and chill for at least 6 hours to enhance flavor.
- Store in an airtight container in the refrigerator for up to one week, or freeze for longer preservation.
Notes
- For a firmer texture, let the logs air-dry uncovered in the fridge before slicing.
- To get crispy pepperoni slices, lightly pan-fry them before serving.
- No curing salt? Swap with sea salt, but refrigerate and consume within a few days.
- Prefer a milder taste? Reduce or omit the red pepper flakes.
- Want extra smokiness? Add a touch of smoked salt or natural hickory seasoning.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish, Appetizer
- Method: Baked, Smoked
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 slices (about 1 oz)
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 8 g
- Cholesterol: 22 mg
Keywords: homemade pepperoni, spicy beef sausage, smoked meat, cured beef, halal pepperoni, pizza topping, keto-friendly sausage