Beef Pepperoni Recipe
Nothing makes pizza night better than a home made pizza, that includes having home made beef pepperoni!
No need for a sausage stuffer or any other fancy tools.
3 lbs ground beef
1 tbs ground black pepper
1 tbs ground mustard seed
1 tbs crushed fennel seed
1 tbs crushed red pepper
1 tsp garlic powder
1 1/2 tsp paprika
3/4 tsp granulated sugar
1 tbs Morton’s Tender Quick salt (regular salt will NOT work)
1 tbs liquid smoke flavoring
Mix the dry spices thoroughly, make sure you crush the fennel seed. I used a bowl and crushed it with a spoon, but you can also use a coffee grinder if you don’t have a pestle and mortar.
Once the spices are mixed with the curing salt included, add them to the ground beef. Add the liquid smoke flavoring as well and mix everything thoroughly. Mix well, use your hands.
Seal spiced beef mixture ( I put mine in a gallon ziploc bag) and refrigerate for 3 days.
After you patently waited for 3 days (two days is okay, but three is better), Roll the spiced beef into 1 to 1 1/2 inch logs (depending on how big you want your pepperoni slices) and place them on a rack on top of a foil lined pan to drip into. You can use a broiler pan as well, the key is to have somewhere for the grease to drip into and not have the pepperoni setting in the grease.
Bake at 200°f for 8 hours – turning the pepperoni logs every hour.
Cool completely and slice as needed. They will keep in refrigerator for 12-16 days. Freeze the rest and thaw as needed. I slice 1/4 of it and put in a ziplock to store in the refrigerator and freeze the rest in log form until we need more sliced.